These anise cookies are very special to me. They remind me of cookies I would make with my mother growing up. She must have used anise in her Christmas cookie cutouts since that distinct anise flavor that are in these were in those cookies too. We used to make our cookies in late November and freeze them. As we got closer to Christmas we would spend the day frosting the cookies. As a child it was so much fun frosting the cookies that were in shapes of Santa, Christmas trees and snowflakes. I look forward to passing on those holiday baking traditions with my kids as well.
These darling Italian anise cookies are the last featured cookie for this seasons Christmas Cookie Countdown series. If you plan on doing last minute baking this weekend before the big day, these are simple to make and a perfect addition your holiday cookie tray. They are slightly sweet and buttery with just the right amount of anise. They are topped with a simple anise glaze to layer the anise flavor and sprinkled with nonpareils. If you are looking for a classic Italian Anise Cookie you will love these and love how easy these are make too!
To make my baking easier this holiday season, I have to thank the BeaterBlade. This brilliant attachment fits perfectly to my KitchenAid. It also works on Cuisinart, Viking, and Kenwood stand mixers. It scrapes the bowl while mixing. How genius is that? I can’t tell you how many times I used to have to stop while mixing to scrap the bowl before I owned this. With the BeaterBlade it scraps it for me. The Beaterblade and Beaterblade Pro also cuts mixing time up to 50%. With all the baking I am doing for the holidays, this handy attachment is making my baking a lot easier.
Cream butter and sugar. While mixing add in eggs and anise extract.
Stir in flour mixture.
Drop tablespoon size balls on parchment lined baking sheets. Bake at 350 degrees Fahrenheit for 12-15 minutes.
Dip top of cookies into glaze and sprinkle with nonpareils.
- 2¾ cup all-purpose flour
- 1 tablespoon baking powder
- ¾ cup butter, room temperature
- ¾ cup sugar
- 3 large eggs
- 1½ teaspoons anise extract
- 1½ cups confectioners sugar
- ½ teaspoon anise extract
- 3 tablespoon milk
- Nonpareils or sprinkles for garnish
- Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper and set aside.
- In a medium bowl combine flour and baking powder and set aside.
- Using an electric mixer cream butter and sugar. Stir in eggs, one at a time then anise extract. Gradually blend in flour mixture until combined.
- Drop tablespoon size balls on prepared baking sheets. Bake for 12-15 minutes until bottoms are golden brown. Place on wire rack to cool.
- In a small bowl stir together confectioners sugar, anise extract and milk until creamy. Dip tops of cookies in glaze. Sprinkle with nonpareils before glaze dries.
- Store in an airtight container.