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Italian Anise Christmas Cookies

Italian Anise Christmas Cookies are soft, tender cookies flavored with anise extract and finished with a thick, sweet glaze. Dip each cooled cookie and add nonpareils for a festive, colorful finish.
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Prep Time 25 minutes
Cook Time 12 minutes
Cooling and setting 35 minutes
Total Time 1 hour 12 minutes
Servings: 48 servings
Course: Dessert
Cuisine: Italian
Calories: 99
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 4 cup all-purpose flour spooned and leveled
  • 4 tsp baking powder
  • 0.5 tsp salt
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter 1 stick, softened
  • 3 eggs large
  • 2 tsp anise extract
  • 0.25 cup milk
For the glaze and topping
  • 2 cup powdered sugar
  • 3 tbsp milk
  • 0.5 tsp anise extract
  • 0.25 cup nonpareils

Equipment

  • 2 18x13-inch rimmed baking sheets
  • 1 electric mixer

Method
 

Make the cookies
  1. Heat the oven to 350°F.
  2. Line two 18x13-inch rimmed baking sheets with parchment paper.
  3. Whisk the flour, baking powder, and salt together in a medium bowl.
  4. Beat the granulated sugar and butter in a large bowl with an electric mixer on medium speed until pale and fluffy, about 2 minutes.
  5. Beat in the eggs one at a time.
  6. Beat in the anise extract.
  7. Mix in the flour mixture in three additions, alternating with the milk in two additions, beginning and ending with the flour; mix just until no dry streaks remain.
  8. Scoop the dough into rounded tablespoon portions.
  9. Roll the portions into balls.
  10. Place the balls 2 inches apart on the prepared baking sheets.
  11. Bake on the upper and lower oven racks for 10–12 minutes, switching and rotating the sheets halfway through, until the tops are set and the bottoms are lightly golden.
  12. Cool the cookies on the baking sheets for 5 minutes.
  13. Transfer the cookies to a wire rack and cool completely.
Make the glaze and finish the cookies
  1. Whisk the powdered sugar, milk, and anise extract in a medium bowl until smooth and thick but pourable.
  2. Dip the top of each cooled cookie into the glaze.
  3. Let excess glaze drip back into the bowl.
  4. Immediately sprinkle the cookies with nonpareils.
  5. Let the glaze set for about 30 minutes.

Notes

For neat, even coating, dip only after the cookies have cooled completely. Store airtight in the refrigerator for up to 7 days; freeze in an airtight container for up to 2 months. For a dairy-free variation, use dairy-free butter and milk.