Description
Discover how to make traditional Anisette Cookies with a delightful licorice flavor. Perfect for holidays, these cookies are easy to make and delicious to share.
Ingredients
Scale
Ingredients List
Here’s a detailed list of the ingredients you’ll need to make the dough and glaze for Anisette Cookies:
For the Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 3 large eggs
- 1 teaspoon anise extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
For the Glaze:
- 1 1/2 cups powdered sugar
- 2–3 tablespoons milk (or more as needed)
- 1/2 teaspoon anise extract
- Optional: Colored sprinkles or nonpareils for decoration
Instructions
- Prepare the Dough:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or lightly grease them.
- In a large mixing bowl, cream the softened butter and sugar together using a hand mixer or stand mixer until light and fluffy, about 3-5 minutes.
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Add the anise extract and mix until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. The dough should be smooth and slightly sticky.
- Shape the Cookies:
- Using a cookie scoop or a spoon, portion out the dough into small balls (about 1 tablespoon each) and place them on the prepared baking sheets, spacing them about 2 inches apart. You can also shape the dough into small logs or twists if you prefer.
- Lightly flatten each dough ball with your fingers or the back of a spoon to create a slight dome shape.
- Bake the Cookies:
- Bake in the preheated oven for 10-12 minutes, or until the bottoms are lightly golden and the tops are set. The cookies should still be pale on top.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.
- Prepare the Glaze:
- In a small mixing bowl, whisk together the powdered sugar, milk, and anise extract until smooth and lump-free. The glaze should be thick but pourable. If it’s too thick, add more milk a teaspoon at a time until you reach the desired consistency.
- Once the cookies are completely cool, dip the tops of the cookies into the glaze, allowing the excess to drip off before placing them back on the cooling rack.
- Decorate and Serve:
- If desired, sprinkle the glazed cookies with colored sprinkles or nonpareils while the glaze is still wet. Let the glaze set for about 30 minutes before serving.
- Enjoy the cookies on their own or with a cup of coffee or tea.
Notes
- Using Fresh Anise Extract: For the best flavor, use fresh anise extract. Anise extract can lose its potency over time, so if you’ve had your bottle for a while, consider replacing it for a stronger anise flavor.
- Glaze Consistency: The glaze should be thick enough to coat the cookies but still pourable. If it’s too thick, add a little more milk, a teaspoon at a time. If it’s too thin, add more powdered sugar until you reach the desired consistency.
- Baking in Batches: If you’re making a large batch of cookies, bake them in batches and glaze them as you go. This ensures that the cookies remain fresh and that the glaze sets properly.