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Authentic Italian Christmas cookies
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 minutes
Cook Time 15 minutes
Cooling & Glazing Tim 1 hour
Course: Dessert
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

Cookies
  • 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
 

  1. Preheat Oven:
    Preheat your oven to 350°F (175°C). Line 2–3 baking sheets with parchment paper.
  2. Mix Dry Ingredients:
    In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. 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).
  4. Add Eggs and Flavorings:
    Beat in the eggs, one at a time, then mix in anise extract and lemon zest if using.
  5. Combine Wet and Dry Ingredients:
    Gradually add the flour mixture to the wet ingredients. Mix until a soft, slightly sticky dough forms.
  6. 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.
  7. 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.
  8. 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.