These Italian Anisette Cookies are a classic treat that’s sure to transport you back to Nonna’s kitchen.

With the sweet, licorice flavor of anise and a delicate crunch, they’re perfect for dunking in coffee or enjoying on their own.

Soft, chewy centers and crispy edges make them a delight to eat.

Ready Time

1 hrs 30 mins

Yields

6 servings

Ingredients

* cup(1 stick) granulated sugar

Instructions

Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper or a silicone mat.

In a medium-sized bowl, whisk together the granulated sugar and a pinch of salt.

Add in 1/4 teaspoon of anise extract and whisk until well combined.

Add in 1 large egg and whisk until smooth.

Add in 1 3/4 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt.

Mix until a dough forms.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

On a lightly floured surface, roll out the dough to about 1/4 inch thickness.

Cut into desired shapes using a cookie cutter.

Place cookies on the prepared baking sheet, leaving about 1 inch of space between each cookie.

Bake for 12-15 minutes, or until the edges are lightly golden.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

These cookies are perfect for a smaller gathering or as a special treat for a few friends, so don’t be afraid to double or triple the recipe if you need more! Make sure to use high-quality anise extract for the best flavor. If you don’t plan on baking the cookies right away, you can store the dough in the refrigerator for up to 2 days or freeze it for up to 2 months.

To freeze, wrap the dough tightly in plastic wrap and place it in a freezer-safe bag.

Thaw frozen dough overnight in the refrigerator before rolling and cutting the cookies.