Italian Anise Cookies
Yield: 28 cookies
Calories: 107kcal
Italian anise cookie recipe with buttery, tender texture, lemon glaze and colorful sprinkles. A festive treat to share during the holidays.
Ingredients
Anise Cookie
- 2 cups (284 g) all-purpose flour
- ½ cup (99 g) granulated sugar
- 2 teaspoons (8 g) baking powder
- ½ teaspoon (3 g) table salt
- 4 tablespoons (57 g) unsalted butter, sliced ½" thick, chilled
- 4 tablespoons (46 g) vegetable shortening, sliced ½" thick, chilled
- 2 large eggs
- 1 teaspoon (5 ml) anise extract
- 1 teaspoon (5 ml) vanilla extract
- 1 teaspoon lemon zest
Cookie Glaze
- 1 ½ cups (170 g) powdered sugar
- 2 tablespoons (30 ml) lemon juice
- ¼ teaspoon anise extract
- 1 tablespoon (15) rainbow nonpareil sprinkles
Instructions
- Preheat the Oven - Set the oven rack to the upper-middle and lower-middle positions. Preheat to 375ºF (191ºC). Line two large baking sheets with parchment paper and set aside.
- Mix the Dry Ingredients - In a stand mixer fitted with the paddle attachment, mix the flour, sugar, baking powder, and salt until combined, about 30 seconds.
- Mix in the Fats - Scatter the butter and shortening on the flour mixer. Mix on low speed (setting 2) until they break into very small pieces and look sandy, about 3 minutes.
- Add the Wet Ingredients - Add the eggs, 1 teaspoon of anise extract, vanilla, and lemon zest. Mix on low speed (setting 2) until a dough forms, about 30 to 40 seconds.
- Portion the Dough - Portion the cookie dough into 1 tablespoon-sized balls. Place them 2 inches apart, about 14 per baking tray.
- Bake - Bake both trays at the same time for 7 minutes. Switch and rotate the pan positions. Bake until the cookies are puffed up, cracks form on the surface, and bottoms are lightly golden brown, about 7 to 9 minutes. Cool on the sheet pan for 5 minutes, then transfer to a wire rack to cook completely.
- Make the Glaze - In a stand mixer or medium bowl, whisk the powdered sugar, lemon juice, and ¼ teaspoon anise extract. It should have a glue-like consistency. If needed, thin with a ¼ teaspoon of water at a time.
- Decorate the Cookies - Working one cookie at a time, dip a little less than halfway into the glaze, shaking off the excess. Immediately add sprinkles before the glaze sets. Let them dry before serving for at least 30 minutes.
Notes
- Shinier and Smoother Glaze: Add 2 teaspoons of light corn syrup. If needed, thin with a ¼ teaspoon of water at a time.
- Storing: Store in an airtight container at room temperature for 5 days.
- Freezing: Store in resealable plastic bags for up to 1 month. Transfer to a plate to defrost.
- Recipe adapted from America's Test Kitchen
Nutrition
Calories: 107kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.3g | Cholesterol: 16mg | Sodium: 47mg | Potassium: 45mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 67IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
Recipe Link
Recipe Video