Traditional Italian Christmas Cookies (Soft Anise Cookies) Recipe
Traditional Italian Christmas Cookies, also known as Soft Anise Cookies, are delicate, soft cookies flavored with anise extract for a subtle licorice taste. These festive cookies are easy to shape into charming ‘S’ curves, baked to a tender perfection, and topped with a sweet, creamy frosting made from butter, confectioners’ sugar, and milk. Perfect for the holiday season, they bring a classic Italian flavor to your cookie platter.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Approximately 5 dozen cookies depending on size 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
Cookie Dough Ingredients
- 1½ sticks unsalted butter
- 1¼ cups granulated sugar
- 6 large eggs, room temperature
- ½ cup milk, room temperature
- 5 cups unbleached all purpose flour
- 6 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons anise extract (can substitute lemon or almond extract)
Frosting Ingredients
- 1 tablespoon unsalted butter
- ½ pound confectioners’ sugar
- 6 tablespoons milk
Instructions
- Preheat oven: Set your oven to 400°F (204°C) to prepare for baking the cookies.
- Mix dry ingredients: In a large bowl, sift together the flour, baking powder, and salt. Set aside for later use.
- Cream butter and sugar: In a separate large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy.
- Add eggs and flavoring: Incorporate the eggs one at a time into the creamed butter and sugar, mixing well after each addition. Then, mix in the anise extract.
- Combine wet and dry ingredients: Alternate adding the milk and the sifted flour mixture into the egg mixture, mixing well after each addition until the dough comes together.
- Knead dough: Turn the dough out onto a floured surface and knead gently until it is firm but not sticky, adding extra flour if necessary to prevent sticking.
- Shape cookies: Pinch off handfuls of dough and roll each into pencil-thick logs. Cut the logs into 5-6 inch pieces. Shape each piece into an ‘S’ shape and lay onto an ungreased cookie sheet, spacing them appropriately as they will puff up during baking.
- Bake cookies: Bake in the preheated oven for 8-10 minutes until puffed and lightly golden.
- Cool cookies: Remove the cookies from the oven and transfer them to a wire rack to cool completely before frosting.
- Prepare frosting: In a large bowl, melt 1 tablespoon of unsalted butter. Stir in ½ pound of confectioners’ sugar, then gradually add 6 tablespoons of milk, mixing until the frosting reaches a smooth, spreadable consistency suitable for coating the cookies.
- Frost cookies: Using a brush or spoon, apply the frosting to the cooled cookies. If desired, sprinkle decorations immediately to allow them to set on the frosting.
- Set and store: Allow the frosted cookies to set completely on a rack. Once dry, store them in airtight containers to maintain freshness.
Notes
- For variation, you can substitute the anise extract with lemon or almond extract based on your flavor preference.
- Ensure eggs and milk are at room temperature to help achieve a smooth batter and even baking.
- If the dough feels too sticky while kneading, add flour gradually until manageable but avoid making the dough too dry.
- These cookies puff up during baking, so shape them with enough spacing on the baking sheet to prevent sticking together.
- Frost cookies only after they have cooled completely to prevent melting or sliding of the frosting.
- Store the cookies in an airtight container at room temperature; they keep well for up to 1 week.
Keywords: Italian Christmas cookies, soft anise cookies, holiday cookies, traditional Italian dessert, anise flavored cookies, frosted cookies
