These festive Anise Cookies are delicate, flavorful, and have simply the correct amount of sweetness. The licorice-like taste of the anise pairs fantastically with the tender cookie and candy glazed icing. These Italian Anise Cookies will make an ideal addition to your Christmas gathering!
These Anise Cookies are basic Italian cookies and a vacation favourite in my home. If you happen to love the anise taste as I do, you’ll completely love these. However even when you don’t, it’s straightforward to skip it and sub in a bit extra vanilla – or lemon! – for a very tasty chew.
Whether or not you make these with anise or with out, these Christmas cookies are at all times an enormous hit with family and friends. And with the addition of the icing and sprinkles, they’re eye-catching on a cookie tray.
Anise cookies are delicate, tender, and extremely straightforward to make. The cake-like texture of the cookie will soften in your mouth, and the subtly-flavored icing will make your style buds sing. The anise taste may be very clearly there however isn’t overpowering. Stick to the one teaspoon listed within the recipe to not overdo it.
I hope you take pleasure in these anise Christmas cookies as a lot as I do!
What You’ll Want
This basic Italian cookie is a vacation favourite. If you happen to love the anise taste, you’ll love these tasty Christmas cookies. Scroll all the way down to the recipe card for particular portions.
To Make the Anise Cookies
- Unsalted Butter: Make sure that the butter is at room temperature.
- Milk: I used 2% for this recipe.
- Anise Extract
- Vanilla Extract: Remember to embody it. It helps steadiness the anise.
- All-Goal Flour
- Baking Powder
- Sprinkles: These are elective, however enjoyable.
For the Icing
- Powdered Sugar
- Heavy Cream
- Vanilla Extract
- Anise Extract
Make the Cookies
- Preheat the Oven. Preheat the oven to 350°F (180°C).
- Put together the Baking Sheets. Line baking sheets with a layer of parchment paper or silicone baking mats. This may stop the cookies from sticking to the pan. Set them apart.
- Cream the Butter and Sugar. Add the butter and sugar to a medium-sized mixing bowl. Utilizing an electrical mixer on medium velocity, cream the butter and sugar till they’re mild in colour and fluffy. It’s best to be capable to see the colour change occur and comprehend it’s on the proper level.
- Add the Eggs. Add the eggs to the creamed combination one by one, mixing nicely after every addition. The batter will look skinny and a bit curdled at this stage, and that’s okay.
- Add the Milk and Extracts. Add the milk, vanilla extract, and anise extract and blend till nicely mixed. The batter will nonetheless look skinny and curdled/separated.
- Add the Dry Components. Combine within the flour and baking powder till every part combines right into a cohesive dough. Take care to not overmix.
- Kind Balls of Dough. Use 1 1/2 tablespoons of cookie dough to create evenly-sized cookie dough balls. Place them on the ready baking sheets. I like to make use of a cookie scoop to make sure all my cookies are the identical measurement. If you happen to don’t have one, you should utilize a tablespoon to do the identical factor.
- Bake. Bake the cookies for 10-Quarter-hour. The cookies ought to look completed, however the bottoms ought to solely simply start to brown. I like to modify the baking sheets midway by way of the cooking time, in order that they cook dinner evenly. If you happen to don’t do that, the underside baking sheet may have one other minute after you are taking the highest one out.
- Cool. Permit the anise cookies to chill on the pan for a number of minutes, in order that they don’t crumble. Then, place them on a cooling rack to chill utterly.
Make the Icing
- Mix the Components. Mix the powdered sugar, heavy cream, anise extract, and vanilla extract in a small mixing bowl. Whisk the substances collectively till they’re absolutely mixed. If the icing appears too skinny, you possibly can add a bit little bit of powdered sugar. If it seems too thick, add further heavy cream.
Beautify the Cookies
- Ice the Cookies. Dip the tops of every cookie into the icing, permitting the surplus to drip off. Place them again on the cooling rack. Add your selection of colourful sprinkles to the tops and permit the icing to totally dry.
Ideas for Success
- Measure Flour with a Scale. You’ll discover on this recipe that I embody each a measurement and a weight for the flour. I like to recommend utilizing a scale, so your cookies don’t find yourself dry or overly dense. If you happen to resolve to make use of a measuring cup, spoon within the flour and scrape off the highest with the flat facet of a knife. This may assist stop over-packing.
- Make the Cookies the Similar Measurement. Measure every of your cookie dough balls, in order that they’re evenly sized. This may assist guarantee they bake evenly. In any other case, some could find yourself overdone whereas others are a bit underdone.
- Don’t fear if the Cookies Crack. Generally these cookies crack after they bake. Don’t fear about this; you possibly can cowl up any imperfections with the icing!
- Cool the Cookies Earlier than Icing. Let these anise cookies cool utterly earlier than you add the icing. In the event that they’re nonetheless heat, the icing gained’t set and will soften off.
Different Variations to Strive
These cookies are a dream when you love the anise taste as I do. However when you’ve by no means preferred it, you possibly can substitute the anise extract with different flavors.
- Further Vanilla. That is the best substitution. You’ll wind up with a extra gentle Italian cookie with pretty hints of vanilla.
- Sub with Lemon. Including lemon extract rather than the anise will make these Christmas cookies extremely brilliant and scrumptious.
- Sub with Almond. Utilizing almond extract will make these Italian cookies style like an amaretto dream. The nutty taste works rather well with the feel of the cookie.
- Make the Substitutions Simply within the Icing or the Cookie. If you happen to like anise however don’t love it, contemplate making one of many above substitutions simply within the cookie or the icing. This may nonetheless provide you with a light anise taste with out it being in each parts.
You possibly can retailer these anise cookies in an hermetic container at room temperature for as much as 3-4 days. The colour from the sprinkles will bleed a bit after about 24 hours. So, if you would like the cookies to look excellent once you serve them, wait to embellish till the day of. The icing comes collectively actually shortly and units very quickly in any respect.
You possibly can! Cookies freeze rather well, and anise cookies aren’t any exception. Prepare them in a single layer on a parchment-lined baking sheet and put them straight within the freezer. As soon as the Italian cookies are frozen, switch them to a freezer-safe bag or container and freeze them for as much as 3 months.
Whilst you can freeze the anise cookies after they’re frosted, you’ll word some colour run from the sprinkles once you thaw them out. If you wish to keep away from this, freeze unfrosted anise cookies and enhance them at room temperature.
Can I Freeze Anise Cookie Dough?
Anise cookie dough is 100% freezable. Roll the cookie dough per the recipe directions and place the dough balls in a single layer on a parchment-lined cookie sheet. Place the complete cookie sheet within the freezer till the dough is frozen strong. Place the frozen cookie dough balls right into a freezer-safe bag for as much as 3 months.
Festive Anise Cookies are delicate, flavorful, and have simply the correct amount of sweetness. The savory licorice-like taste of the anise pairs fantastically with the tender cookie and candy glazed icing. These Italian Cookies will make an ideal addition to your Christmas gathering and delight your company with their distinctive taste.
To Make the Anise Cookies
- 1/2 cup (112g) unsalted butter, room temperature
- 1/2 cup (104g) granulated sugar
- 3 giant eggs
- 2 tbsp (30ml) milk (I used 2%)
- 1 tsp anise extract
- 1 tsp vanilla extract
- 3 cups (390g) all-purpose flour (measured precisely)
- 2 tsp baking powder
- Sprinkles, elective
For the Icing
- 1 1/2 cups (115g) powdered sugar
- 3/4 cup (180ml) heavy cream
- 3/4 tsp vanilla extract
- 1/8 tsp anise extract
To Make the Cookies
- Preheat oven to 350°F (180°C).
- Line baking sheets with parchment paper or silicone baking mats. Put aside.
- Cream the butter and sugar collectively in a big mixer bowl on medium velocity till mild in colour and fluffy. It’s best to be capable to see the change in colour occur and comprehend it’s prepared.
- Add the eggs one by one, mixing nicely after every addition. The batter will find yourself skinny and curdled/separated.
- Add the milk and extracts and blend till nicely mixed. The batter will nonetheless be skinny and curdled/separated.
- Add the flour and baking powder and blend till mixed. Don’t over-mix.
- Create balls of 1 1/2 tablespoons of cookie dough and place them on the ready baking sheet. Bake for 10-Quarter-hour or till the cookies simply look completed and simply earlier than the bottoms start to brown.
- Place the cookies on a cooling rack to chill utterly.
To Make the Icing
To make the icing, mix the entire substances in a small bowl and whisk collectively till nicely mixed. If it appears too skinny, you possibly can add further powdered sugar. If it appears too thick, add further cream.
Beautify the Cookies
- Dip the tops of every cookie into the icing and permit the surplus to drip off. Add your selection of sprinkles to the tops and permit them to dry.
Retailer cookies in an hermetic container at room temperature for as much as 3-4 days. The colour from the sprinkles will bleed a bit after about 24 hours, so if you would like them to look good once you serve them chances are you’ll need to ice them and add sprinkles shortly earlier than serving them.
Key phrases: Italian anise cookies, anise cookie recipe, Christmas cookies, Italian cookies