Get ready to transport your taste buds straight to the heart of Italy with these heavenly Anise Cookies that are so much more than just a sweet treat! Whether you're celebrating Easter or simply craving a delightful bite of authentic Italian goodness, these cookies are about to become your new obsession. Imagine a cookie that's perfectly soft, subtly sweet, and carries the enchanting aroma of anise - a flavor that whispers of old-world bakeries and cherished family recipes passed down through generations.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: Italian
Serves: 36 cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 tablespoon anise extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg for egg wash
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add the 3 large eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the anise extract until fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until a soft, slightly sticky dough forms.
- Cover the dough and refrigerate for 30 minutes to make it easier to handle.
- Using lightly floured hands, roll the dough into small balls, about 1 tablespoon each, and place them 2 inches apart on the prepared baking sheets.
- In a small bowl, beat the additional egg to create an egg wash. Gently brush the top of each cookie with the egg wash using a pastry brush.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Once cooled, decorate with a simple glaze made from powdered sugar and milk, and add sprinkles if desired.
- Store in an airtight container at room temperature for up to 5 days.
Tips
- • Make sure your butter is truly softened but not melted - this ensures the perfect cookie texture. • Refrigerating the dough for 30 minutes isn't optional; it's crucial for easier handling and better cookie shape. • Use a light hand when brushing the egg wash to avoid creating puddles on the cookie surface. • For the most uniform cookies, use a small cookie scoop or tablespoon to measure out your dough balls. • Don't overbake! The cookies should be just lightly golden at the edges, keeping their signature soft, tender crumb. • If you want to enhance the anise flavor, you can add a touch more extract, but be careful not to overpower the delicate balance. • Let the cookies cool completely before glazing or storing to prevent moisture buildup.
Nutrition Facts
Calories: 95kcal
Carbohydrates: 13g
Protein: 2g
Fat: g
Saturated Fat: g
Cholesterol: 25mg
