Best Authentic Italian Christmas Cookies

Some cookies don’t just taste like Christmas—they feel like it. Italian anise cookies are one of those treats. One bite brings back a whole season of memories. If you grew up in or near an Italian household, you probably remember rows of these cookies drying on wax paper. Their glaze hardened slowly, and the sweet anise aroma filled the kitchen.

These cookies—often called Anisette Cookies or simply “Italian Christmas Cookies”—are soft, cakey, and gently flavored with anise. The spice gives them warmth and nostalgia without overpowering the dough. They use simple ingredients and a straightforward method, yet they deliver pure comfort. Even better, they taste best when you bake them in large, shareable batches.

A Holiday Tradition

Italian Christmas baking varies widely by region, but anise cookies appear most often in Southern Italy. Places like Campania, Calabria, and Sicily have used anise seeds and anise liqueur in home baking for generations.

Historically, anise played a big role in Mediterranean cooking. Ancient Romans prized it for both flavor and comfort. Over time, Italian families added it to breads, biscotti, and holiday sweets. As the recipe evolved, families adapted it in different ways. Some added lemon, others shaped the dough into knots or rings, and many finished the cookies with a simple glaze.

When Italian immigrants arrived in the United States in the late 1800s and early 1900s, they brought these cookies with them. Many recipes came from memory or handwritten notes. American versions soon grew softer, puffier, and slightly sweeter. And with festive sprinkles, they quickly became a holiday staple.

Why These Italian Cookies Stand Out During the Holidays

Part of their charm comes from the baking tradition itself. These cookies rarely appear without a family gathering. Someone pulls out a worn recipe card. Someone else insists that “nonna never measured anything.” Meanwhile, everyone debates the perfect amount of anise.

As a result, these cookies connect generations. Even people who don’t love anise admit the smell brings back childhood memories. And for anise lovers, these cookies are the first treats they look for on the Christmas dessert table.

Typical Ingredients

All-Purpose Flour: Creates structure and a soft crumb.
Baking Powder: Helps the cookies rise and stay light.
Salt: Balances sweetness and enhances flavor.
Unsalted Butter: Adds richness.
Granulated Sugar: Sweetens without overpowering the anise.
Eggs: Bind the dough and create a tender texture.
Anise Extract or Anise Seeds: Provide the signature warm, aromatic flavor.
Lemon Zest (Optional): Adds brightness and complements the anise.
Powdered Sugar: Forms the glossy glaze.
Milk or Water: Thins the glaze to the right consistency.
Sprinkles or Nonpareils: Add a festive, colorful finish.

The Heart of the Tradition

Ultimately, what makes these cookies truly special is the story behind them. Families have passed them down for generations, usually without formal measurements. Every household has its own version, knots, rings, rounds, heavy glaze, or light drizzle. Yet no matter the style, the flavor stays familiar. It tastes like love, memory, and celebration all in one warm bite.

These Authentic Italian Anise Christmas Cookies aren’t just a treat they’re the kind of cookie that feels like coming home for the holidays. Soft, tender, and lightly sweet, they have that unmistakable whisper of anise that drifts through your kitchen the moment they come out of the oven.

Each cookie has a melt-in-your-mouth texture that’s comforting without being too heavy, and the simple white glaze gives them a beautiful shine. A scattering of colorful sprinkles adds just the right touch of Christmas cheer, fun for kids, nostalgic for adults, and festive enough for any holiday dessert table.

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Prep Time 30

Cook Time 15

Cooling & Glazing Tim 1

Course: Dessert

Cuisine: Italian

Ingredients Method Notes

Ingredients

3 cups (360 g) all-purpose flour
1 ½ tsp baking powder
1 tsp anise extract (or 1 tbsp crushed anise seeds)
½ tsp salt
¾ cup (170 g) unsalted butter, softened
1 cup (200 g) granulated sugar
3 large eggs
Zest of 1 lemon (optional)

Glaze

2 cups (240 g) powdered sugar
3–4 tbsp milk or water
½ tsp anise extract
Sprinkles or colored nonpareils for decoration

Instructions

Preheat Oven:
Preheat your oven to 350°F (175°C). Line 2–3 baking sheets with parchment paper.
Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Cream Butter and Sugar:
In a large bowl, use an electric mixer or hand whisk to beat the softened butter and sugar until light and fluffy (2–3 minutes).
Add Eggs and Flavorings:
Beat in the eggs, one at a time, then mix in anise extract and lemon zest if using.
Combine Wet and Dry Ingredients:
Gradually add the flour mixture to the wet ingredients. Mix until a soft, slightly sticky dough forms.
Shape:
Roll dough into 1-inch balls and place about 2 inches apart on prepared baking sheets. Flatten slightly with a glass bottom for a more even surface.
Bake:
Bake for 12–15 minutes, or until edges are lightly golden. The cookies should remain soft. Remove from oven and cool on a wire rack.
Glaze:
In a small bowl, whisk together powdered sugar, milk, and anise extract until smooth. Adjust consistency to be thick but pourable.
Once cookies are fully cooled, dip tops into glaze or drizzle with a spoon. Immediately add sprinkles before glaze sets.
Allow cookies to set for 30–60 minutes before serving or storing in an airtight container.

Notes

Don’t Overbake:
These cookies are meant to be soft and tender. Remove them from the oven as soon as the edges are lightly golden. They will continue to firm up as they cool.

Use Fresh Anise Flavor:
For the most authentic taste, use either fresh anise extract or lightly crushed anise seeds. Avoid artificial flavoring if possible—it can taste harsh.

Shaping:
Traditional shapes include small balls, knots, or rings. For a festive look, roll some cookies into twists or make small thumbprint impressions for glaze.

Glaze:
The glaze should be thick but pourable. Too thin, and it will run off the cookies; too thick, and it won’t spread smoothly. Adjust with a teaspoon of milk or powdered sugar as needed.

Serving

With Coffee or Espresso:
These cookies pair beautifully with a strong Italian espresso or cappuccino. The anise flavor complements the rich coffee notes, making it a perfect after-dinner treat.

Holiday Dessert Platter:
Arrange them alongside biscotti, pizzelle, and chocolate truffles for a festive Italian-inspired holiday dessert tray.

With Hot Chocolate or Tea:
Serve warm with a cup of hot cocoa or black tea for a cozy afternoon snack.

With Dessert Wine:
Pair with a sweet dessert wine, such as Vin Santo or Moscato, to accentuate the cookies’ delicate anise flavor.

Storage

Room Temperature:
Store fully cooled cookies in an airtight container at room temperature for up to 1 week. Place parchment paper between layers to prevent sticking.

Refrigeration:
If you live in a warm or humid climate, store in the fridge in an airtight container for up to 2 weeks. Allow cookies to come to room temperature before serving to soften slightly.

Freezing:
You can freeze unglazed cookies in a single layer on a baking sheet for 1–2 hours, then transfer to a freezer-safe container or bag for up to 3 months. Thaw at room temperature before glazing.

Glaze frozen cookies after thawing for the best texture. Once glazed, store cookies in a single layer or separated by parchment to prevent the glaze from sticking. The glaze may slightly soften over time but will still taste delicious.