Authentic Italian Anisette Cookies Recipe | Soft and Tender Anise Cookies
Welcome to our delicious journey into the world of Italian Anisette Cookies! These delightful anise-flavored cookies are a holiday favorite, loved for their super soft and tender texture, and their irresistible anise icing. Whether you’re preparing for a festive occasion or simply craving a sweet treat, this Italian Anisette Cookies recipe is sure to become a staple in your kitchen.
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The Best Italian Anisette Cookies Recipe
Our Italian Anisette Cookies are the epitome of traditional Italian baking. With a perfect blend of anise extract and a tender, melt-in-your-mouth texture, these cookies are a must-try. Follow our simple and straightforward recipe to bring a taste of Italy into your home.
Notes on Ingredients
To achieve the best results, it’s essential to use quality ingredients. Here are some key notes:
- All-Purpose Flour: Provides the structure for the cookies.
- White Sugar: Adds sweetness and aids in browning.
- Baking Powder: Ensures the cookies rise properly.
- Vegetable Oil: Keeps the cookies moist and tender.
- Milk: Adds richness and helps to combine the ingredients.
- Eggs: Provide structure and help bind the dough.
- Anise Extract: The star of the show, giving the cookies their distinctive flavor.
- Confectioners’ Sugar: Used for the icing, creating a smooth and glossy finish.
How to Make Italian Anisette Cookies
Making Italian Anisette Cookies is a breeze with our step-by-step directions:
- Preheat and Prep: Preheat your oven to 375 degrees F (190 degrees C). Grease or line your cookie sheets.
- Mix Dry Ingredients: In a large bowl, combine 4 cups of all-purpose flour, 1 cup of white sugar, and 1 tablespoon of baking powder.
- Add Wet Ingredients: Make a well in the center of the dry ingredients and add ¾ cup vegetable oil, ½ cup milk, 2 large eggs, and 1 tablespoon of anise extract. Mix until you form a workable dough.
- Shape Cookies: Roll the dough into walnut-sized balls, flatten them slightly, and place them 1 inch apart on the prepared cookie sheets.
- Bake: Bake in the preheated oven for about 8 minutes, or until the edges are golden.
- Prepare Icing: While the cookies are baking, mix 1 cup of confectioners’ sugar, 2 tablespoons of hot water, and 1 teaspoon of anise extract until smooth.
- Ice the Cookies: Once the cookies are baked, spoon or drizzle the icing over the warm cookies and allow them to cool completely.
How to Serve Italian Anisette Cookies
Italian Anisette Cookies are best served fresh with a hot cup of coffee or tea. They make a wonderful addition to any holiday cookie platter and are perfect for sharing with friends and family.
How to Store Italian Anisette Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay fresh for up to a week. You can also freeze the cookies for longer storage; just make sure to thaw them completely before serving.
Nutrition Information
| Nutrient | Amount per serving | % Daily Value* |
|---|---|---|
| Calories | 132.87 kcal | 7% |
| Total Fat | 5.16 g | 7% |
| Carbs | 19.88 g | 8% |
| Sugars | 9.14 g | 10% |
| Protein | 1.89 g | 4% |
| Sodium | 46.27 mg | 2% |
| Fiber | 0.38 g | 1% |
| Saturated Fat | 0.81 g | 4% |
| Trans Fat | 0 g | – |
| Monounsaturated Fat | 2.08 g | – |
| Polyunsaturated Fat | 2.03 g | – |
| Cholesterol | 10.74 mg | 4% |
| Calcium | 30.43 mg | 4% |
| Magnesium | 3.9 mg | 1% |
| Potassium | 24.03 mg | 1% |
| Iron | 0.75 mg | 5% |
| Zinc | 0.15 mg | 1% |
| Phosphorus | 32.31 mg | 5% |
| Vitamin A | 5.59 mcg | 1% |
| Vitamin C | 0 mg | 0% |
| Thiamin B1 | 0.11 mg | 10% |
| Riboflavin B2 | 0.09 mg | 6% |
| Niacin B3 | 0.82 mg | 5% |
| Vitamin B6 | 0.01 mg | 1% |
| Folic Acid B9 | 41.66 mcg | 21% |
| Vitamin B12 | 0.04 mcg | 2% |
| Vitamin D | 0.09 mcg | 1% |
| Vitamin E | 0.58 mg | 5% |
| Vitamin K | 5.54 mcg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Italian Anisette Cookies
Can I use a different extract instead of anise?
While anise extract gives these cookies their distinctive flavor, you can experiment with other extracts like vanilla or almond for a different twist.
Can I make the dough ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours before baking.
How do I prevent the cookies from spreading too much?
Make sure your dough is well-chilled before baking and avoid over-mixing the ingredients to keep the cookies from spreading too much.
The Best Italian Anisette Cookies Recipe
Ingredients
Cookies:
- 4 cups all-purpose flour
- 1 cup white sugar
- 1 tablespoon baking powder
- ¾ cup vegetable oil
- ½ cup milk
- 2 large eggs
- 1 tablespoon anise extract
Icing:
- 1 cup confectioners’ sugar
- 2 tablespoons hot water
- 1 teaspoon anise extract
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease or line cookie sheets.
- Combine flour, sugar, and baking powder together in a large bowl. Make a well in the center and add oil, milk, eggs, and 1 tablespoon anise extract; mix together to form a workable dough. Roll dough into walnut-sized balls, flatten slightly, and place 1 inch apart onto prepared cookie sheets.
- Bake in the preheated oven until edges are golden, about 8 minutes.
- Meanwhile, make the icing: Mix confectioners’ sugar, hot water, and 1 teaspoon anise extract together until smooth. Spoon or drizzle over warm cookies and allow to cool completely.
