Anise cookies are a delightful treat that bring a touch of warmth and nostalgia to every bite. With their soft, tender texture and subtle licorice-like flavor, these cookies are perfect for any occasion. In just 20 minutes of prep and a total of 32 minutes, you can create a batch of 42 golden, aromatic cookies that fill your kitchen with a comforting scent. Each bite offers a delicate balance of sweetness and spice, making them irresistible for both kids and adults.
These cookies are not only delicious but also surprisingly light, with just 79 calories per serving. Their melt-in-your-mouth quality and hint of anise make them a unique addition to your dessert repertoire. Whether enjoyed with tea or as a sweet snack, these cookies are sure to become a favorite in your household.
Ingredients for Anise Cookies
- ½ cup (113 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- 3 large eggs, room temperature (preferred for better mixing)
- 2 teaspoons anise extract
- ½ teaspoon vanilla extract
- 3 cups (375 g) all-purpose flour
- 4 teaspoons baking powder
- ¼ teaspoon salt
For the Icing:
- 1 cup (125 g) powdered sugar
- 1–2 Tablespoons milk (adjust for desired consistency)
- 2 teaspoons corn syrup (optional, for shine)
- ⅛ teaspoon vanilla extract
- ⅛ teaspoon anise extract
- Nonpareils (for decorating, optional)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Set aside.
- In a large mixing bowl, cream together the butter and sugar using an electric mixer until light and fluffy.
- Add the eggs, anise extract, and vanilla extract. Mix on low speed until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture in 3-4 parts, stirring until fully combined after each addition.
- Use a 1 Tablespoon-sized scoop to portion the dough. Roll each portion gently between your palms to form a ball and place on the prepared baking sheets, spacing them at least 2” (5 cm) apart.
- Bake for 8-9 minutes. The bottoms should be lightly browned, but the tops should remain pale. Let the cookies cool on the baking sheet for a few minutes before transferring to a cooling rack to cool completely.
For the Icing:
- In a small bowl, whisk together the powdered sugar, milk, corn syrup (if using), vanilla extract, and anise extract until smooth. The icing should have a ribbon-like consistency. Add more milk, a little at a time, if it’s too thick.
- Drizzle the icing over the cooled cookies. If desired, sprinkle with nonpareils before the icing hardens.
- Allow the icing to set completely before serving. Enjoy!
Perfect Pairings: Serving Suggestions
Anise cookies pair wonderfully with a cup of hot tea or coffee, enhancing their aromatic flavor. For a festive touch, serve them alongside a plate of assorted holiday cookies. They also make a delightful dessert when accompanied by a scoop of vanilla ice cream or a drizzle of chocolate sauce.
Keep Them Fresh: Storage Tips
Store your anise cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies (without icing) in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Thaw and ice them just before serving.
Mix It Up: Recipe Variations
Try adding a teaspoon of lemon zest to the dough for a citrusy twist, or swap the anise extract for almond extract for a different flavor profile. For a nutty crunch, fold in ½ cup of finely chopped almonds or pistachios into the dough before baking.
Quick Tips: Time-Saving Hacks
Use a cookie scoop to ensure uniform sizes and speed up the shaping process. If you’re short on time, skip the icing and simply dust the cooled cookies with powdered sugar for a quick, elegant finish.
Essential Tools: Equipment Guidance
A stand mixer or handheld electric mixer makes creaming the butter and sugar a breeze. A silicone baking mat or parchment paper ensures easy cookie removal, and a cooling rack helps the cookies set perfectly before icing.
Anise Cookies
Ingredients
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- 3 large eggs room temperature preferred
- 2 teaspoons anise extract
- ½ teaspoons vanilla extract
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- ¼ teaspoons salt
Icing
- 1 cups powdered sugar
- 1 – 2 Tablespoons milk
- 2 teaspoons corn syrup optional
- ⅛ teaspoons vanilla extract
- ⅛ teaspoons anise extract
- Nonpareils for decorating
Instructions
- Preheat oven to 350F (175C) and line several baking sheets with parchment paper. Set aside.
- In a large mixing bowl, combine butter and sugar and cream together with an electric mixer until light and fluffy.
- Add eggs, anise extract, and vanilla extract and use mixer on low-speed to stir well.
- In a separate, medium sized mixing bowl, whisk together flour, baking powder, and salt.
- Gradually (in 3-4 parts) add dry mixture into butter mixture, stirring until completely combined after each addition.
- Scoop dough into 1 Tablespoon-sized scoop, round dough by rolling gently between your palms, and place on baking sheet, spacing cookies at least 2” (5cm) apart.
- Bake cookies in 350F (175C) oven for 8-9 minutes. The bottoms of the cookies should be very lightly browned but the tops should still be pale. Allow cookies to cool on baking sheet for several minutes before transferring to cooling rack to cool completely.
- To prepare the glaze/icing, whisk together sugar, milk, corn syrup, and extracts until smooth. Frosting should have a ribbon consistency, if it is too thick add more milk, a small bit at a time.
- Drizzle icing over completely cooled cookies. If desired, sprinkle with nonpareils before icing hardens. Allow frosting to set before enjoying.