Italian Anise Cookie Recipe

Ingredients

• 325 g (2½ cups)plain flour
• 2½ teaspoonsbaking powder
• ¼ teaspoonsalt
• 2 largeeggs
• 130 g (⅔ cup)granulated white sugar
• 120 ml (½ cup)extra-virgin olive oil
• 60 ml (¼ cup)whole milk
• 1½ teaspoonsanise extract
• 1 teaspoonvanilla extract
• 120 g (1 cup)icing sugar
• ⅛ teaspoon, or to tasteanise extract
• 5–6 teaspoonswhole milk or water
• to tasterainbow sprinkles

Instructions

1. 1

   Prepare the trays

   Heat the oven to 180°C (350°F) and line two baking trays with non-stick baking paper.

2. 2

   Mix dry ingredients

   Whisk or sieve the plain flour, baking powder and salt together in a bowl.

3. 3

   Beat the eggs

   Using the whisk attachment of a stand mixer, beat the eggs for about 1 minute, until frothy.

4. 4

   Add the sugar

   Add the sugar gradually and beat for 2–3 minutes, until the mixture is thick and pale.

5. 5

   Pour in oil

   Keep beating as you gradually add the olive oil.

6. 6

   Add the flavourings

   With the mixer on low, add the milk, 1½ teaspoons of anise extract and the vanilla extract.

7. 7

   Fold in flour

   Take the bowl off the mixer and stir in the flour mixture in two additions with a wooden spoon. If the dough is too sticky to handle, add a couple more spoonfuls of flour.

8. 8

   Shape the cookies

   Roll teaspoonfuls of dough into balls and arrange them on the prepared trays.

9. 9

   Bake until cracked

   Bake for 10–12 minutes, until the tops crack and are lightly browned. Avoid overbaking.

10. 10

    Sieve the icing sugar

    Sieve the icing sugar into a small bowl to remove any lumps.

11. 11

    Mix the glaze

    Stir in the remaining ⅛ teaspoon of anise extract, or to taste, and 4 teaspoons of milk or water to start. Add more liquid as needed, up to 5–6 teaspoons in total, until the glaze is smooth, thick and able to drip a little.

12. 12

    Glaze and decorate

    Dip the tops of the cookies in the glaze and set them upright on a wire rack. Add rainbow sprinkles straight away, then leave the glaze to set.

What are Italian anise cookies?

These small, tender cookies are flavoured with anise, a spice with a sweet, aromatic taste often associated with Italian baking. Anise-flavoured biscuits are made in different forms across Italy and Italian-American kitchens.

This version uses olive oil in the dough and finishes each cookie with a simple anise glaze. The cracked tops and colourful sprinkles make them especially at home on a holiday platter.

Nutrition and macros by portion

The nutrition label shows one serving as written: 90 calories, 1g protein, 13g carbs, 4g fat.

The flour and sugar provide most of the carbohydrate, while olive oil contributes most of the fat. Eggs and milk supply some protein, though these cookies are mainly a sweet treat; pair a serving with yoghurt or fruit for a more balanced snack.

Build the flavour

Anise extract: It flavours both the dough and the icing, so the taste carries through the cookie. Add the glaze extract to your preference, beginning with the stated amount.

Olive oil: It keeps the dough easy to mix and gives the cookies their tender texture. Choose an oil whose flavour you enjoy, as a strongly flavoured one may be noticeable.

Get the dough ready

Dry ingredients: Whisk or sieve the flour, baking powder and salt first so they are evenly combined before they meet the wet mixture.

Mixing: Add the flour in two batches and stir just until incorporated. The dough may be sticky; only add the extra spoonfuls of flour if you need them to shape it.

Look for the right bake

Shape: Make the dough balls from teaspoonfuls so the cookies are small and bake in the stated time. Leave them on the prepared trays for even baking.

Doneness: The tops should crack and take on a light brown colour after 10–12 minutes. Take care not to leave them in until deeply browned, as the recipe calls for a soft, tender result.

Make a smooth glaze

Consistency: Start with 4 teaspoons of milk or water, then add more gradually if needed. The glaze should coat the cookie tops and drip slightly without running off too freely.

Sprinkles: Decorate each cookie as soon as it is dipped, while the icing is still wet. Set the cookies upright on a rack to let the glaze firm up.

Serve with a little contrast

These cookies work well alongside other small biscuits on a festive platter, or with tea or coffee for an afternoon treat. Their anise glaze also makes them a colourful addition to a mixed dessert table.

For a more balanced snack, serve one or two with fresh fruit or plain yoghurt rather than making the cookies the whole plate.

Recipe notes & tips

• Measure the flour carefully and add extra only if the dough is too sticky to shape.
• Use a wooden spoon to mix the flour in gently once the wet ingredients are combined.
• Shape the dough with teaspoonfuls for cookies of a similar size.
• Begin the glaze with 4 teaspoons of liquid and add more a little at a time.
• Keep the sprinkles close by so you can add them before the glaze sets.

Variations

• Adjust the anise: Add the glaze extract gradually to make the anise flavour milder or more pronounced.
• Use water in the glaze: Replace the milk with water for a glaze made without dairy.
• Change the sprinkles: Finish the glazed tops with another colour or style of sprinkles.
• Try a different extract: Replace some of the anise extract with additional vanilla for a gentler anise note.
• Make smaller cookies: Shape the dough with smaller spoonfuls and check them early, as they may bake faster.

Common mistakes to avoid

• Adding too much flour: Extra flour can make the cookies less tender, so add it only if the dough is difficult to handle.
• Overmixing after the flour: Stir just until the flour is incorporated to keep the dough tender.
• Making uneven dough balls: Use teaspoonfuls for more consistent cookies and baking.
• Overbaking: Take the cookies out when the tops are cracked and lightly browned, within the 10–12 minute range.
• Making the glaze too thin: Add the liquid gradually so the icing stays thick enough to coat the tops.
• Waiting to add sprinkles: Decorate immediately after dipping, while the glaze is still wet.

How to store

Once the glaze has set, keep the cookies in an airtight container at room temperature. If needed, warm them briefly in a low oven; the icing may soften, so allow it to set again before stacking.

Frequently asked questions