Go Back

Italian Anise Cookies

Tender Italian Anise Cookies with delicate licorice flavor and soft, cake-like texture that bring old-world tradition to your kitchen.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Servings: 24
Calories: 95
Ingredients Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons anise extract
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup milk

Method
 

  1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
  2. In a large bowl, whisk together eggs and sugar until the mixture turns pale yellow and slightly thick, about 2 minutes by hand.
  3. Stir in the melted butter, anise extract, and milk until completely combined.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Gradually add the flour mixture to the wet ingredients, stirring just until a soft dough forms. The dough should be slightly sticky but manageable.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake for 10-12 minutes until the bottoms are lightly golden but the tops remain pale. The cookies will feel soft to the touch when done.

Notes

If anise extract seems too strong, start with 1 tablespoon and taste the dough. You can substitute vanilla extract for a milder flavor. The dough can be made ahead and chilled overnight. Store in an airtight container at room temperature for up to one week or freeze for up to three months. Don't overbake - watch for lightly golden bottoms rather than browning tops. If dough is too sticky, chill for 30 minutes before shaping.