Soft Italian Anise Cookies

Italian anise cookies are a true classic during holiday season in my family. Their tender crumb and fragrant icing instantly take me back to childhood celebrations full of laughter and colorful sprinkles. These cookies strike the perfect balance between sweetness and that unmistakable licorice aroma of anise making every bite a bit of nostalgia and a sure hit at parties.

I first baked these with my grandmother for Christmas and she always let me shake on the sprinkles The scent of anise in the air brings back so many good memories especially when sharing with friends old and new

Ingredients

• Unsalted butter at room temperature: gives the cookies their signature softness Look for a quality butter with a sweet cream base for the best flavor
• White sugar: is essential for the right sweetness and ensures a tender crumb Always use granulated so it creams smoothly
• Eggs: help bind the dough and create that fluffy center Use fresh large eggs for reliable structure
• Anise extract: is the heart of this recipe Stick with pure anise extract for the most aromatic and true Italian flavor Taste before adding more since it can be strong
• All purpose flour: provides structure I like unbleached flour for a cleaner taste and tender bite
• Baking powder: is vital for the cookies puffed lift Make sure yours is fresh check the expiration date
• Milk: for icing and cookie tenderness I love using whole milk for both richness and to help infuse more anise
• Whole star anise: for infusing the milk brings a subtle natural essence Choose plump whole pods for the best result
• Powdered sugar: is what makes the icing cloudlike Always sift to prevent lumps
• Nonpareils sprinkles: add the festive touch and a pop of color Use classic rainbow or match a holiday theme

Instructions

Make the Flavored Milk:

Let the milk and whole star anise steep together for at least twenty minutes This helps draw out the natural licorice notes

Sift and Prep Dry Ingredients:

Whisk together the flour and baking powder in a bowl This step ensures the cookies rise evenly and prevents baking powder pockets

Cream the Butter and Sugar:

With a stand or hand mixer beat the butter for about one minute on medium until fluffy Add sugar and continue beating for three full minutes Scrape down the bowl and beat once more for another minute This helps the cookies bake up light and tender

Incorporate Eggs and Anise:

Crack eggs into a separate bowl one at a time check for shells then add each to the creamed mixture Mix well after every addition Add in the anise extract and blend to combine The dough might look slightly separated but it comes together

Combine Dry and Wet:

Set mixer to low Add about half of the flour mix and gently blend for fifteen seconds Add the rest and mix just until no streaks remain Scrape the bowl with a spatula for even results

Shape and Bake:

Preheat oven to three hundred fifty degrees Fahrenheit or about one hundred seventy five degrees Celsius Line two baking sheets with parchment Dust hands with flour Scoop dough balls about one and a quarter to one and a half inch across and roll until smooth Place evenly on sheets and bake nine to eleven minutes The edges should be set and tops pale

Cool and Prepare Icing:

Transfer warm cookies to a rack to cool Whisk powdered sugar with the strained anise infused milk to form a thick but dippable glaze Adjust consistency with more sugar or milk as needed

Dip and Decorate:

Dip cookie tops in glaze let excess drip off Place back on rack immediately shower with sprinkles Repeat until all cookies sparkle

My favorite twist is infusing extra star anise in the milk I love how it fills my kitchen with a warm aroma Even as a child I was always the one in charge of dipping and sprinkling and took my job quite seriously Cookies felt like edible little gifts

Storage Tips

Store cooled cookies in a sealed tin or airtight container at room temperature They easily stay fresh and soft for up to five days If you layer them place parchment paper between rows to keep icing pretty

Ingredient Substitutions

If you are not a fan of anise try pure vanilla or lemon extract for a gentle twist Orange zest in the dough also gives a beautiful brightness Dairy free butter and a milk alternative like oat or almond work well if needed

Serving Suggestions

These cookies shine alongside afternoon espresso or a rich hot chocolate Arrange on platters for dessert buffets or gift trays For a party I love adding extra sprinkles in the colors of the season

Cultural and Seasonal Traditions

Italian anise cookies often show up at big family gatherings and celebrate everything from holidays to weddings The use of anise is traditional in southern Italian baking and the colorful sprinkles reflect a spirit of festivity and abundance

Seasonal Adaptations

Garnish with pastel sprinkles for Easter or red and green for Christmas Swap in citrus zest for a springtime twist Double the recipe easily for larger gatherings or gifting

Success Stories

Friends often request these cookies for their own celebrations and they are always the first to disappear from the dessert table I get messages year after year from people who grew up on these flavors and love sharing them with a new generation It is wonderful to see dusted hands smiling faces and kids eager to help

Freezer Meal Conversion

If you want to prep ahead freeze uniced cookies in a single layer then transfer to a zip bag They keep for two months Thaw at room temp and ice just before serving The glaze and sprinkles stay brightest when fresh

A batch of these cookies will bring warmth and joy to any table. Share with loved ones for a festive moment that’s delicious and deeply nostalgic.

Common Recipe Questions

→ How do I get the best anise flavor?

Use pure anise extract for bold, aromatic flavor and let the star anise infuse in warm milk for icing to maximize the aroma.

→ Can I freeze the dough for later baking?

Yes, shape the dough into balls and freeze them. Thaw before baking for freshly baked cookies any time.

→ How do I achieve soft texture?

Do not overbake. Remove from the oven when the bottoms are lightly golden to keep centers tender.

→ Can I use other extracts instead of anise?

Absolutely. Try lemon or almond extract for different flavor profiles while keeping the same soft texture.

→ How should I store them?

Keep the cookies in an airtight container at room temperature for up to a week to preserve softness.