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Italian Anisette Cookies

Italian Anisette Cookies



  • 1/3 cup granulated sugar
  • 1 2/3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/8 teaspoon salt
  • 4 tablespoons vegetable oil
  • 1/3 cup milk
  • 2 eggs, beaten
  • 1/2 teaspoon anise oil*


  • 1 pound confectioners' sugar
  • 1 teaspoon anise oil*
  • 1 tablespoon water

* One part anise oil is equivalent to about four parts anise extract. If you would like to use anise extract, substitute 2 teaspoons anise extract for the anise oil in the cookies and 4 teaspoons anise extract for the anise oil in the Frosting.


  1. Heat oven to 400 degrees F. Lightly grease a cookie sheet.
  2. Cookies: Mix all dry ingredients in a bowl. Make a well in center and add remaining ingredients. Blend well, for a medium firm dough. (if too sticky, add more flour).
  3. Refrigerate dough for 1-2 hours.
  4. Form dough into 1-inch balls. Place on cookie sheet.
  5. Bake for 10-12 minutes.
  6. Frosting: Combine sugar and anise oil. Slowly, by tablespoon, add water until desired consistency.
  7. Dip cookie tops into frosting. Sprinkle with cookie decorations, if desired.

Yield: about 18 cookies

Photo credit: steamboatwillie33 / CC BY