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Italian Anisette Cookies on a plate
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Authentic Anisette Cookies

Light, airy cookies made with anise extract, then dipped in a thick, white anise-flavored glaze and sprinkled with rainbow nonpareils. Just like you'd find in an authentic Italian bakery!
Course Dessert
Keyword anise, anise extract, Italian bakery, Italian cookies, licorice, sprinkles
Prep Time 10 minutes
Cook Time 8 minutes
Servings 48 cookies

Ingredients

Anisette Cookie Ingredients

  • 4 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 cup granulated sugar
  • 3/4 cup vegetable oil
  • 1 tbsp anise extract
  • 1/2 cup milk
  • 2 eggs, at room temperature

Anisette Glaze Ingredients

  • 1 1/2 cups powdered sugar
  • 1 1/2 tsp anise extract
  • 2-3 tbsp warm water
  • rainbow nonpareil sprinkles

Instructions

PREP INSTRUCTIONS

  • Preheat oven to 375F.
  • Line baking sheets with parchment paper and set aside.

ANISETTE GLAZE INSTRUCTIONS

  • Make the glaze before baking the cookies because you'll need it as soon as the cookies come out of the oven.
  • In a medium bowl, whisk together the powdered sugar and the anise extract; mixture will still be clumpy.
  • Add the warm water, a half-tablespoon at a time, until you have a thick, smooth, white icing. Set aside.

ANISETTE COOKIE BAKING INSTRUCTIONS

  • Whisk together the flour, baking powder, and granulated sugar in a large bowl.
  • In a medium bowl, whisk together the oil, 1 tbsp anise extract, milk, and eggs until mixture is pale yellow and smooth.
  • Pour the wet ingredients into the dry, then stir to form a wet, sticky lump of dough. Make sure all the flour has been incorporated.
  • Use your hands to roll 1-inch pieces of dough into small balls. Place anisette cookies on the prepared baking sheets. The cookies don't spread much, so you can put down 9 balls per baking sheet.
  • Bake at 375F for 8-9 minutes. The cookies will puff up as they bake but will remain pale. You do NOT want the cookies to turn brown on the top or around the edges.
  • Remove anisette cookies from oven and transfer immediately to a cooling rack. Give your prepared anisette glaze a stir to loosen it up.
  • After a few minutes, while the cookies are still warm but cool enough for you to handle, dip the top of each cookie in the glaze.
  • Turn the cookie glaze-side up and place back on the cooling rack, then sprinkle with the rainbow nonpareils. The glaze will set quickly as the cookies cool.
  • Let anisette cookies cool completely before seving.

Notes

Authentic Anisette Cookies recipe is barely adapted from this recipe.