Holiday Indulgences · Kid-Approved
Italian Christmas Anise Cookies with Glaze & Sprinkles
Soft, cakey Italian knot or ball cookies scented with anise, dipped in a sweet glaze and finished with rainbow nonpareils. Every Italian family's Christmas cookie tin has these.
Diet swaps
- Gluten-free: Use a gluten-free flour blend (or cornstarch to thicken).
- Dairy-free: Use olive oil or dairy-free butter instead of butter. Use unsweetened almond or oat milk.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 2 1/2 cups All-purpose flour
- 1/3 cup Sugar
- 1/4 cup Butter, softened
- 3 Eggs
- 1/4 cup Milk
- 2 tsp Anise extract (or lemon or vanilla)
- 1 tbsp Baking powder
- 1 cup Powdered sugar (for glaze)
- 1 tbsp Rainbow nonpareils
Directions
- Heat the oven to 350°F. Beat the butter and sugar, then the eggs, milk and anise.
- Mix in the flour and baking powder to make a soft dough.
- Roll into 1-inch balls or ropes tied into knots and bake on parchment 10 to 12 minutes, until the bottoms are lightly golden.
- Mix the powdered sugar with 2 tbsp water into a glaze. Dip the tops of the cooled cookies, add sprinkles and let set.
Calorie breakdown
Per cookie: flour 32 · glaze 13 · butter 11 · sugar 7 · eggs 6 · sprinkles 2 · milk 1 · anise 1
💡 Lighter tip: These freeze beautifully unglazed. Thaw and glaze the day you serve them.
Helpful for this recipe
Cookie scoopShop on Amazon →Rainbow nonpareilsShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →