These classic Italian anise cookies are soft, lightly sweet, and finished with a glossy glaze and colorful sprinkles.

The dough is simple and doesn’t need to be chilled, making them an easy addition to any dessert spread. Perfect for Christmas cookie trays, Easter celebrations, or any time you want a taste of traditional Italian baking.

For me, the holidays are all about food, and my family’s favorite recipes always take center stage. While I like to try a few new cookies or dishes each year, certain classics are non-negotiable. Christmas wouldn’t feel right without struffoli, baked clam dip, or baked French toast made with Panettone.

Alongside struffoli, one of the recipes my mom has faithfully made every year is Italian anise cookies. These tender, licorice-flavored treats are topped with a sweet glaze and festive sprinkles, adding both flavor and color to the holiday table. While the anise flavor can be polarizing like cilantro those who love it will find these cookies irresistible.

When to Bake These Cookies

Italian anise cookies are especially popular during Christmas and Easter. In many families, baking them with kids or relatives is a holiday tradition. They’re also great for cookie exchanges, afternoon tea, or paired with fresh ricotta.

A Symbol of Celebration: Historically, these cookies were not just a simple treat but were specifically baked for major festivals and life events. The pure white icing and colorful nonpareils symbolize joy and purity, making them essential for:

Christmas (Natale): They are a staple on vassoi di dolci (dessert trays) alongside Struffoli and Pizzelle.
Easter (Pasqua): They are often served after the Lenten fast, sometimes incorporating pastel colors in the glaze or sprinkles.
Weddings, Baptisms, and Communions: They are frequently included in wedding favors (bomboniere) as a traditional symbol of good luck and a festive life.

Baking Tips for Perfect Anise Cookies

These cookies taste simple but small details make a big difference. Start by using room temperature butter so the dough blends evenly. If your butter is too cold, the cookies can bake unevenly. Measure the flour lightly and avoid packing it into the cup. Too much flour makes the cookies dry.

Mix the dough just until it comes together. Overmixing can make the cookies dense. If the dough feels sticky, set it in the fridge for fifteen to twenty minutes so it firms up. This helps the cookies keep their shape when they bake.

Keep an eye on the color. These cookies should stay pale and soft, not golden brown. Pull them out when the bottoms are lightly set. They continue to cook on the baking sheet, which keeps them tender.

Let the cookies cool before glazing so the icing sets nicely and doesn’t melt into the cookie.

Flavor Variations

There are many ways to switch up the flavor without losing the classic Italian style. For a softer flavor, use half anise and half vanilla. This gives a warm aroma without a strong punch.

You can add a teaspoon of lemon zest for a bright twist, or mix orange zest into the dough for a deeper citrus flavor. If you enjoy stronger anise notes, replace part of the extract with anisette or sambuca. Both add a deeper aroma and a little sweetness.

Almond extract is another nice option. A small amount adds a bakery-style taste that works well with the soft texture of these cookies. You can also tint the glaze with natural food coloring to match holidays or family traditions.

Storage and Make-Ahead Guide

These cookies stay soft for several days when stored in an airtight container. Keep them at room temperature and separate the layers with parchment paper so the glaze stays smooth.

They freeze well too. Place the baked and cooled cookies in a single layer on a tray, freeze until firm, then move them to a freezer bag. They keep their flavor and texture for up to two months. Thaw them at room temperature before serving.

You can also freeze the dough. Roll it into balls and freeze them on a tray. When you are ready to bake, let the dough warm slightly, then bake as usual. This is an easy way to prepare ahead for holidays or gatherings.

Recipe Ingredients

Here’s a look at what you’ll need to make these classic Italian anise cookies—don’t worry, the milk didn’t make it into the photo, but it’s in the full recipe below.

Butter: Let it sit out until soft. This helps it cream easily with the sugar, giving the dough structure and tenderness.
Sugar: Half a cup, combined with the icing sugar, makes these cookies just the right level of sweetness.
Anise Extract: Two teaspoons go in the dough and a quarter teaspoon in the glaze for a noticeable but balanced anise flavor.
Flour: Measure carefully. Start with the smaller amount in the recipe and adjust as needed—the right amount prevents dry cookies.
Baking Powder: Use aluminum-free baking powder to avoid any metallic taste. One tablespoon is perfect. Avoid labels with “sodium aluminum sulfate/phosphate.”
Confectioners’ Sugar: Sift it after measuring to ensure a smooth, lump-free icing.
Nonpareils: Rainbow sprinkles are classic, but you can customize colors for holidays—red, green, and white for Christmas, or pastels for Easter.
Milk: Adds moisture and softness to the dough and is also used in the icing.

Ingredient Notes

Anise extract gives the classic licorice aroma; if you prefer a milder taste, start with 1 ½ teaspoons and adjust to taste.
Use aluminum-free baking powder to avoid metallic taste.
Using room-temperature milk helps the dough bind smoothly.

Step-by-Step Instructions

Cream butter and sugar: Beat the softened butter with granulated sugar using an electric mixer for 2-3 minutes, until light and fluffy.
Add wet ingredients: Mix in the eggs, milk, and extracts, beating until fully combined. Scrape down the sides of the bowl as needed.
Incorporate dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this mixture to the wet ingredients in two or three additions, mixing gently each time.
Adjust dough consistency: The dough will be sticky. Add extra flour, one tablespoon at a time, until it is workable and can be rolled without sticking excessively.
Shape cookies: Scoop about 1½ tablespoons of dough and roll into a ball. Arrange on a parchment-lined baking sheet, leaving a few inches between each cookie.
Bake: Bake at 350°F for 10-12 minutes, until the tops are set and slightly risen and the bottoms turn lightly golden. Surface cracks are normal and will be covered with icing.
Ice and decorate: Once the cookies have cooled, whisk the icing. Dip each cookie into the glaze and sprinkle with rainbow nonpareils or your choice of decorations. Let the icing set completely before serving or storing.

Expert Tips and Tricks

Freshest Flavor: Use a fresh bottle of anise extract for the best flavor. Even bottles within the “best by” date can lose potency over time, giving a muted taste.
Adjusting Flour: After mixing in the initial three cups of flour, check the dough. It will likely be sticky. Add extra flour one tablespoon at a time until the dough can be rolled with minimal sticking. The dough should form smooth balls without sticky “spikes.” Depending on humidity and conditions, this may require up to an additional quarter cup.
Hand Kneading: Anise cookie dough is thick. If using a hand mixer, it can be easier to knead in extra flour by hand rather than struggle with the beaters.
Icing in Batches: Dip and decorate 3-4 cookies at a time. This prevents the icing from hardening before you add the nonpareils.
Freezing Anise Cookies: Glazed and sprinkled anise cookies can be frozen. Some nonpareil color may bleed, but it’s minimal and doesn’t affect taste. Remove from the freezer a few hours before serving to thaw at room temperature.

Serving Suggestions

These soft anise cookies are lovely with a cup of espresso or cappuccino. They also make a bright addition to holiday cookie platters or dessert boards. For special occasions, pair them with biscotti or almond cookies for variety.

Frequently Asked Questions

Can I make anise cookies without anise extract?

You can substitute with a mild almond or vanilla extract, but the cookies won’t have the signature licorice-like flavor. Anise extract is key for the classic taste.

Do I have to use nonpareils for decorating?

No, you can use any sprinkles, colored sugar, or leave them plain. Nonpareils are traditional, but feel free to get creative for holidays or special occasions.

Can I make the dough ahead of time?

Yes, the dough can be prepared a day in advance and stored in the refrigerator. Just allow it to come to room temperature slightly before rolling and baking.