Christmas Anisette Cookies

These classic  anise cookies are tender, easy, and covered in a glaze with sprinkles.

Enjoy these cookies as part of a holiday cookie tray or year-round!

Christmas Anisette Cookies

Christmas Anisette Cookies

Delicious Italian Christmas Anisette Cookies
Course Italian Cookies
Cuisine Italian
Servings 25 cookies


The Cookies

  • 1/2 Cup Butter
  • 2/3 Cup Granulated Sugar
  • 2 Eggs
  • 2 Cups All Purpose Flour
  • 3 tsp Baking Powder
  • 1/4 tsp Table Salt
  • 1 tsp Anise Extract (okay to use lemon or vanilla)

The Glaze

  • 2 1/2 tbsp Milk
  • 1 Cup Powdered Sugar
  • 1 tsp Lemon Extract (okay to use anise or vanilla)


Making the Cookies

  • Sift flour, baking powder and salt together in a bowl. Set aside.
  • In the microwave melt butter  in a bowl.
  • Beat the melted butter  about 2 minutes.
  • Add granulated sugar and mix well.
  • Add eggs, one at a time, beating well after each addition, about 1 minute each.
  • Mix in lemon extract.
  • Add the flour mixture to the creamed mixture slowly, until fully incorporated. Don’t overmix.
  • If the cookie dough is too sticky to roll in the palm of your hand, add a bit of flour. However, the dough should remain very soft, so don’t add too much.
  • Roll the cookie dough in small balls (they puff up quite nicely) and place them on ungreased cookie sheets.
  • Bake at 370 degrees F for 8-10 minutes (mine took 8 minutes). The bottoms of the cookies should be lightly browned but the tops of should remain light in color.
  • Remove cookies from the cookie sheet immediately and move to a wire rack. Cool completely before glazing.

Making the Glaze

  • Slowly mix milk with powdered sugar and lemon extract.
  • The glaze needs to be thick to adhere to the cookie.
  • Dip the top of each cookie into the glaze.
  • Sprinkle each cookie with nonpareils and leave them to completely dry.
Keyword Christmas Anisette Cookies, italian anisette cookies, italian christmas cookies, italian glazed cookies
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