Spring is officially here finally, and Easter is quickly approaching, and I can’t think of a better cookie to grace your dessert table than these pretty pastel glazed Italian anise cookies.
These cookies are classic, traditional and perfect for any special celebration and just the mere scent of them bring back fond memories of old. Italian anise cookies have played center stage at many weddings, showers, communions, graduations and of course all the major holidays.
What I love about these cookies is that you can change up the frosting and sprinkles to fit whatever the occasion is, so with Easter coming up I thought frosting them with some pretty pastel colors would be fun and just looking at them scream “spring” to me.
Let’s talk about anise and the flavor of anise, if you haven’t tried it you’re missing out. It’s described as being warm, a little spicy and very aromatic with just a mild hint of licorice. Anise is used widely in making pastries and baked goods and it’s the essential ingredient in these cookies where you taste it inside as well as in the frosting.
The dough is very similar to my Anginetti Lemon Knots with a slight variation, some recipes add milk, some do not, some are made with shortening, some butter, but basically they turn out very similar. The end result will yield a soft, crumbly, light cookie that takes on the flavors of the extracts you choose, in this case it’s anise but if you prefer, lemon, almond and orange work wonderfully as well.
This is the first time I mixed up different colored frostings and I’m so glad I did because they look so festive and they resemble little colored Easter eggs.
The dough can be formed into balls like I did here or tied into knots and even formed into rings, either way don’t get nervous if you see some characteristic cracks on top.
Don’t you think they’re the perfect addition to your Easter table? But think ahead to summer parties, baby and wedding showers, birthdays and BBQ’s, you can’t go wrong with a platter of these pretty cookies on your table.
I did a search on the internet to find a recipe that was as close to the one made by my beloved mother-in-law who made them often for her family because sadly none of her children have a complete recipe of hers. The recipe I chose was the Anise Cookies on the Cooking with Nonna website which is Rossella Rago’s actual Nonna’s recipe, so I knew it would be a good one, and it did not disappoint.
I did however double the recipe and I changed up the way the cookie gets mixed, just the procedure in doing it, so that’s what I’ll be posting, it seemed easier for me with one less step for my lazy self, and they turned out absolutely fine.
Keep this recipe tucked away for all your special occasions and make sweet memories of your own.
Follow me on Instagram to see what else I’m cooking up during the week.
- COOKIE DOUGH
- 5 cups all purpose flour, un-bleached
- 6 large eggs
- 2 cups confectioner's sugar
- 1 cup unsalted butter, softened
- 2 tablespoons plus 1 teaspoon baking powder
- 2 tablespoons anise extract
- 1 tablespoon vanilla extract
- pinch of salt
- ICING
- 3 cups, confectioner's sugar
- 6 tablespoons half and half or cream, adjusting if you need a little more or less. Icing should have a nice flow when stirring it with a little thickness but not runny
- 1 teaspoon anise extract ( or if you prefer another extract like lemon, almond or orange)
- 1 drop of any food coloring to make your pastel colors
- non-pariels and sprinkles to decorate
- Preheat oven to 350 degrees and place parchment paper onto rimmed baking sheets.
- In a separate bowl add the flour, baking powder and salt and whisk until incorporated.
- In a large mixing bowl with your electric hand or stand mixer (preferably a stand mixer with paddle) add the softened butter and confectioners sugar, beat on medium speed until well combined.
- Add the eggs one at a time along with the extracts, beating until all is incorporated.
- Lower the speed and add in all your dry ingredients a cup at a time, dough ball will form and pull away from side, the dough will be sticky.
- Form your balls either from a rounded teaspoon or a small cookie scoop which I used. Remember you can roll your dough and form them into a knot or a ring if you like as well.
- Keep them 2 inches apart on the lined baking sheet and pop them in the oven for 12 minutes total, bottoms will be golden and tops still pale with some cracks.
- Transfer to a wire rack to cool completely.
- MAKING THE ICING
- Stir together in a small bowl the confectioners sugar, extract, half and half and food coloring if you are using it. Depending on how many cookies you're making you could do a large batch of white frosting then divide and separate some into smaller bowls so you can add your food coloring to each.
- Dip or brush the tops of the cookies into the icing then immediately add your sprinkles ( over a bowl so they don't fly all over your kitchen).
- Let the icing dry completely on a rack before you store them away.
- NOTE;
- You can bake these ahead of time and freeze if you don't frost them, I would recommend frosting them just a day or two ahead before you'll be serving them, otherwise the frosting won't look as nice and fresh.
- I made 68 cookies from this batch.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
Excellent! Love the recipe! My mom says her mom made a similar recipe in Italy and it brought back memories.
The cookies are delicious. I hadn’t made them in ages. I’m so glad I chose your recipe. Tomorrow the Coconut Cake, Saturday make bread and Sunday the Frittata, etc. Happy 🐣 Easter.
Hi, Im so glad i found this recipe. I will definitely be making the for Easter. My question is this. Totally not regarding the recipe, but the plate the cookies are on. I love it!! Where did you get it? I would love to buy one. Thank you!
I got it at HomeGoods a few years ago, it’s hit or miss there!
I haven’t had these in years! I certainly remember them from my childhood. My immediate Italian family never made them, but extended family and neighbors often did (as did the bakeries) and they made their way to many a holiday table or family celebration. I wasn’t crazy about them when I was small, but the anisette flavor grew on me. So do you argue with your friends about whether it’s an anginette or anisette cookies?
Rachel, I would have to say that most of my friends and family call them anisette cookies
Making them right now. A childhood memory now sharing with my granddaughter. Where is that basket from? Adorable
Very pretty, Marie! And they sounds delicious, too.
These are one of my most loved cookies from childhood, we call them Anginettes. I had never thought to decorate them in the style of Easter, but why not. They were present at every holiday and celebration, but with the standard white icing and colored sprinkles. Buona Pasqua Marie!
The cookies beautiful and so dainty. I love the taste of anise and so do my children!! I think I’ll make up a batch next time our family gets together. Isn’t it sad how some recipes just get away from us and they are forever lost? All of my mamma’s recipes were in her head — nothing written down. I love how you staged the cookies. Everything looks perfect for Easter. Wishing you and your family Buona Pasqua!
So pretty and so perfect for Easter. These babies are begging to be eaten…………………not that I would want to………I’d be forced!
Happy Easter Marie to you and your family.
P.S. See you at Home Goods, my home away from home!
Marie! These are beautiful! I make these, but never would have thought to color the icing! Oh, I am doing this!
Funny thing about these cookies: everyone knows what they are, but no one ever knows what the name is.
A blessed Easter to you and your family Marie!
I have to say the icing makes them pop! A blessed Easter to you and yours Patricia
What beautiful cookies and perfect for Easter. The composition of your photos is just beautiful, and I love that ceramic “woven” tray and those little bunnies peeking out below it.
Thanks Linda, The props credit is from Homegoods, love that place!