I still remember the first time I tasted these soft Italian Easter anise cookies. I was at a family gathering, watching my grandmother pull a tray of them from the oven.

The warm, sweet scent of anise filled the kitchen, mixing with the laughter and conversation around me.

She handed me one while it was still slightly warm, the glaze just beginning to set. That first bite was like biting into a cloud—soft, airy, and just sweet enough without being overwhelming.

From that moment on, these cookies became a part of our family traditions. Every year, we’d gather around the kitchen table, rolling dough between our palms, sneaking bites of the raw mixture when we thought no one was looking.

The best part wasn’t just the cookies themselves, but the process—flour-dusted hands, stories shared over bowls of dough, and the simple joy of baking something from scratch.

Now, whenever I make them, it takes me right back to those moments. The scent of anise, the way the glaze sets into a delicate, crackled coating, the way they practically melt in your mouth—it all feels like home.

These cookies aren’t just a dessert; they’re a reminder of warmth, tradition, and the little things that make life sweeter.

Italian Easter Anise Cookies Recipe

Ingredients

• 3 eggs (substitute with flax eggs for vegan: 1 tablespoon flaxseed meal + 2.5 tablespoons water per egg)
• 4 teaspoons baking powder
• 2 teaspoons anise extract
• ¾ cup granulated sugar
• 4 cups plain flour (use gluten-free flour blend for a gluten-free option)
• ¾ cup light olive oil or any neutral vegetable oil
• ½ cup milk (swap with almond or oat milk for dairy-free/vegan)

For The Glaze

• 2 cups icing sugar
• 3–4 tablespoons milk (or plant-based milk for dairy-free/vegan)
• 1 teaspoon anise extract

Instructions

1. Set your oven to 350°F (175°C) and prepare two baking trays by lining them with parchment paper.
2. In a mixing bowl, whisk together the eggs, sugar, anise extract, and baking powder until smooth.
3. Slowly pour in the oil and milk, stirring well. Gradually add the flour, one cup at a time, until fully combined. The dough will be soft but manageable. Refrigerate for about 20 minutes to make shaping easier.
4. Take small portions of the dough, about the size of a walnut, and roll them into smooth balls between your hands. Arrange them on the baking trays, keeping some space between each.
5. Bake for 10–12 minutes or until the bottoms turn lightly golden. The tops will stay pale.
6. Remove from the oven and place the cookies on a wire rack to cool completely.
7. For the glaze, mix the icing sugar, milk, and anise extract in a bowl until smooth and slightly thick but still pourable.
8. Dip the tops of each cooled cookie into the glaze, letting the excess drip off before placing them back on the wire rack.
9. If using sprinkles, add them immediately before the glaze sets.
10. Enjoy fresh! These cookies are best eaten the same day, as the glaze can soften over time.

Helpful Tips For The Best Italian Easter Anise Cookies

To make sure your cookies turn out light, flavorful, and perfectly glazed, keep these tips in mind:

• Chill the dough: A short time in the fridge (about 20 minutes) makes the dough easier to handle and helps the cookies hold their shape.
• Don’t overmix: Stir the ingredients until just combined to keep the cookies soft and tender.
• Use fresh baking powder: This is key for the cookies to rise properly. If your baking powder is old, your cookies may turn out dense.
• Measure flour correctly: Spoon the flour into your measuring cup and level it off with a knife instead of scooping directly, which can add too much flour and make the cookies dry.
• Glaze when completely cool: If the cookies are still warm, the glaze will slide off instead of setting properly.
• Adjust the glaze consistency: If it’s too thick, add a tiny bit of milk. If it’s too thin, add more powdered sugar.

What To Serve With Italian Easter Anise Cookies?

These cookies pair beautifully with simple, classic drinks and desserts. Try them with:

• Espresso
• Cappuccino
• Chai tea
• Hot chocolate
• Fresh fruit salad
• Vanilla or pistachio gelato
• Almond biscotti

How To Store Italian Easter Anise Cookies?

To keep your cookies fresh and delicious for as long as possible, follow these storage tips:

• At room temperature: Store in an airtight container for up to 3 days. Keep them in a cool, dry place away from direct sunlight.
• In the fridge: If you need to store them longer, place them in an airtight container in the fridge for up to a week. Let them come to room temperature before serving.
• Freezing: You can freeze the cookies before glazing them. Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. They’ll stay fresh for up to 3 months. When ready to eat, thaw at room temperature and add the glaze.
• Keeping the glaze intact: If you’ve already glazed the cookies, store them in a single layer or with parchment paper between layers to prevent sticking.

Can I Use A Different Flavor Instead Of Anise?

Yes, you can easily swap anise for another flavor if you prefer a different taste. The cookies will still be soft and delicious with these alternatives:

• Vanilla extract: A mild and classic flavor that works well in almost any cookie recipe.
• Almond extract: Adds a rich, nutty taste that complements the soft texture.
• Lemon or orange zest: A fresh, citrusy twist that brightens up the cookies.
• Cinnamon or nutmeg: Warm and slightly spicy flavors for a cozy touch.
• Rose or orange blossom water: Floral and aromatic options for a unique taste.

If you’re experimenting with flavors, start with a small amount (about 1 teaspoon) and adjust to your liking.

Why Did My Cookies Turn Out Dry Or Too Hard?

If your cookies are dry or hard instead of soft and tender, a few common mistakes might be the cause:

• Too much flour: Measuring flour incorrectly can lead to a dry dough. Always spoon it into the cup and level it off instead of scooping directly.
• Overbaking: These cookies bake quickly, so take them out as soon as the bottoms turn golden. Even a couple of extra minutes in the oven can make them hard.
• Not enough liquid: If the dough feels too dry, add a splash of milk to bring back moisture.
• Overmixing the dough: Stirring too much can make the cookies tough. Mix just until everything is combined.

If your cookies are already baked and seem too dry, you can try storing them in an airtight container with a slice of bread. The cookies will absorb some moisture and soften up.

Can I Make The Dough Ahead Of Time?

Yes, you can prepare the dough in advance, which makes baking even easier. Here’s how to store it properly:

• In the fridge: Wrap the dough tightly in plastic wrap and keep it in the refrigerator for up to 2 days. Let it sit at room temperature for 10–15 minutes before rolling into balls, as chilled dough can be firmer.
• In the freezer: Shape the dough into balls and place them on a baking sheet. Freeze them until solid, then transfer to a freezer-safe bag or container. When ready to bake, let them thaw slightly and bake as usual.

How Do I Get A Smooth And Even Glaze On The Cookies?

A smooth glaze makes these cookies look bakery-perfect. Follow these simple tips for the best results:

• Use sifted powdered sugar: This removes lumps and helps the glaze blend smoothly.
• Add liquid slowly: Start with a small amount of milk and mix well before adding more. The glaze should be thick enough to coat the cookies but still flow easily.
• Dip the cookies upside down: Hold each cookie upside down and dip the top into the glaze, then let the excess drip off before setting it down. This gives a more even coating.
• Let them dry properly: Place the glazed cookies on a wire rack so the glaze can set without sticking to the surface.

If the glaze seems too thin, add a little more powdered sugar. If it’s too thick, add a tiny bit of milk until it reaches the right consistency.