These classic Italian anise cookies are tender, easy, and covered in a glaze with sprinkles. Enjoy these cookies as part of a holiday cookie tray or year-round! Preheat oven to 350°F. Line two large baking sheets with parchment paper and set aside. Cream butter and sugar together in a large mixing bowl for a few minutes until smooth and creamy.
Traditional Italian anisette cookies are sweet with a distinct flavour and a soft cake-like texture. My low-carb version is slightly sweet, crunchy, and has a pleasant anise flavour that is not overpowering. I also added some ground cinnamon, nutmeg and cloves.
Preheat oven to 325°F. Line baking sheets with parchment paper and set aside. Beat the sugar, butter, eggs, milk and anise extract in a large bowl with a mixer until well blended. On low speed, beat in the flour, baking powder and salt until well blended. Drop by rounded teaspoonfuls 2 inches apart onto the prepared baking sheets.
These classic Italian goodies are a holiday favorite, make a batch for your next gathering! These anise cookies, also called Italian Anisette Cookies, are a holiday dessert favorite, just like my Thumbprint Cookies that everyone goes crazy over. Whether you choose to make these cookies with anise or without, they always seem to be a crowd-pleaser.