Italian Easter Anise Cookies

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These Italian Easter anise cookies have been a staple in my family for as long as I can remember.

Soft, slightly sweet, and full of that unmistakable anise flavor, they were always piled high on my grandmother’s table every Easter.

She would spend hours baking tray after tray, making sure there were enough for everyone to take home.

The smell of warm anise and vanilla filled the house, and we all knew that Easter Sunday wouldn’t be complete without them.

These cookies have a delicate texture—light and cakey with just the right amount of chew.

Once cooled, they’re dipped in a simple icing and topped with colorful sprinkles, giving them that festive look we all love.

They’re the kind of treat that feels special, even though they’re made with simple pantry staples.

And while every family seems to have their own way of making them, this recipe gets as close as possible to the ones I grew up with—soft, full of flavor, and topped with just the right amount of sweetness.

Table of Contents

Italian Easter Anise Cookies Recipe

Ingredients

2 ½ cups (315g) all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs, room temperature
1 ½ tsp pure anise extract
½ tsp vanilla extract
½ cup (120ml) whole milk

Icing & Decoration

1 ½ cups (180g) powdered sugar
2 ½ tbsp whole milk (adjust for consistency)
½ tsp pure anise extract
Food coloring (pink, green, white, etc.)
Pastel nonpareils or sprinkles

Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat softened butter and sugar until light and fluffy (about 2 minutes).
Add eggs one at a time, mixing well after each addition. Beat in anise extract and vanilla extract.
Gradually add dry ingredients to wet ingredients, alternating with milk. Mix just until combined; do not overmix.
Dough will be slightly sticky. Lightly flour your hands and roll dough into 1-inch balls. Place 2 inches apart on the baking sheet.
Bake for 10-12 minutes, or until cookies are puffed and slightly golden on the bottom. Do not overbake—cookies should remain soft.
Remove from oven and let cool on a wire rack before icing.

For The Icing

Whisk powdered sugar, milk, and anise extract until smooth. Add a few drops of food coloring to create pastel shades.
Drizzle over cookies using a spoon or dip the tops directly into the icing.
Immediately sprinkle with pastel nonpareils. Let set for at least 30 minutes before serving.

Helpful Tips For Making The Softest Italian Easter Anise Cookies

Making these cookies isn’t difficult, but a few simple tricks can make all the difference in texture and flavor. Here’s how to get them just right:

Use room temperature ingredients: This helps everything blend smoothly and creates a soft, even dough. Cold butter or eggs can make the batter lumpy.
Don’t overmix the dough: Once you add the flour, mix until just combined. Overmixing can make the cookies dense instead of soft and cakey.
Chill the dough if it’s too sticky: If your dough is too soft to roll, pop it in the fridge for 20–30 minutes. This makes shaping the cookies much easier.
Bake just until set: These cookies should be pale, not golden brown. If you bake them too long, they’ll lose their soft, tender texture.
Let them cool before icing: If you dip warm cookies into the glaze, it will melt right off. Wait until they’re completely cool for the perfect finish.
Adjust the glaze consistency: If the icing is too thick, add a few drops of milk. If it’s too runny, add a little more powdered sugar.
Decorate quickly: Sprinkle on nonpareils while the glaze is still wet so they stick properly. Once the icing sets, the sprinkles won’t adhere.

What To Serve With Italian Easter Anise Cookies?

These cookies are delicious on their own, but pairing them with the right drink or treat makes them even better. Here are some great ways to enjoy them:

Coffee or espresso
Tea
Hot chocolate
Milk
Italian desserts
Fruit platter

How To Store Italian Easter Anise Cookies?

Storing these cookies the right way keeps them fresh and soft for days. Here’s how to do it:

At room temperature: Place the cookies in an airtight container and keep them at room temperature for up to 5 days. If stacking them, separate layers with parchment paper to prevent sticking.
Refrigeration: Not recommended, as the cold air can make them dry out faster.
Freezing: You can freeze the cookies before or after icing:
- Unfrosted cookies: Place them in a single layer on a baking sheet, freeze until firm, then transfer to a freezer bag or airtight container. They’ll stay fresh for up to 3 months.
- Iced cookies: If freezing with icing, let the glaze set completely, then layer them between sheets of parchment paper in a freezer-safe container.
Thawing: Let frozen cookies come to room temperature before serving. If they’ve lost some softness, a few seconds in the microwave can help.

Can I Use A Different Flavor Instead Of Anise?

Yes! While anise is the classic flavor, you can easily switch it out for something else if you prefer a different taste. Here are some great alternatives:

Vanilla extract: A mild and sweet option that keeps the cookies simple yet delicious.
Lemon extract or zest: Adds a fresh, citrusy twist that pairs well with the soft texture.
Almond extract: Gives the cookies a nutty, slightly sweet flavor that works beautifully with the icing.
Orange extract or zest: A bright and fruity alternative that adds a hint of freshness.
Cinnamon or nutmeg: A warm, spiced option for a different kind of flavor.

Why Did My Cookies Turn Out Dry Or Too Hard?

If your Italian Easter anise cookies came out dry or hard instead of soft and tender, a few things might have gone wrong. Here’s what to check:

Too much flour: Adding extra flour makes the dough too stiff, leading to dry cookies. Always measure flour correctly using the spoon-and-level method instead of scooping directly from the bag.
Overbaking: These cookies should be baked just until set. If they stay in the oven too long, they will dry out and become hard. Take them out as soon as the tops look firm but still pale.
Overmixing the dough: Once the flour is added, mix only until combined. Overworking the dough can make the cookies tough.
Not enough moisture: If the dough is too dry, add a splash of milk to bring it back to the right consistency before shaping the cookies.
Oven temperature too high: If the oven runs hotter than it should, the cookies can bake too fast and become dry. Use an oven thermometer to check accuracy.

Can I Make The Dough Ahead Of Time?

Yes! Making the dough in advance can actually make shaping the cookies easier. Here’s how to store it properly:

In the refrigerator: Wrap the dough tightly in plastic wrap or place it in an airtight container. It will stay fresh for up to 48 hours. Before baking, let it sit at room temperature for about 10–15 minutes if it’s too firm to roll.
In the freezer: Shape the dough into balls and place them on a baking sheet. Freeze until solid, then transfer them to a freezer-safe bag or container. When ready to bake, let them thaw slightly on the counter for about 15–20 minutes, then bake as usual.

Making the dough ahead saves time and helps develop the flavors, making the cookies even more delicious!