18 cookies




24 minutes total



These classic Italian Anise Cookies will have you eating 1 and wanting more. Trust me. Each cookie is soft, tender and baked to light golden brown. Once baked they’re dipped in a simple vanilla icing and rainbow sprinkles are added on top.

butter sugar eggs vanilla extract anise extract all-purpose flour baking powder salt powdered sugar milk sprinkles


Add butter and sugar in a large bowl, beating until it’s creamy and combined. Add eggs, vanilla extract and anise extract and continue to mix. In another bowl mix together flour, baking powder and salt. Add the flour mixture a little bit at a time into the wet mixture, mixing until well combined. The dough will feel and look sticky, that's ok and what we want!

how to make pt 1

Break off a small piece of dough and roll into a ball about the size of a ping pong ball (about 1 1/2 tablespoons). Roll the dough between your hands to form a rope, about 6 inches. Make a figure 8 with the dough, connecting the ends. Place cookie on baking sheet and continue until all the dough is gone. Bake in the oven.

how to make pt 2

Prepare the icing mixture by adding powdered sugar, milk, anise extract and vanilla extract. As soon as the cookies come out of the oven, allow to cool for just 2 minutes. Dip each cookie into the icing and then immediately add sprinkles on top. Now the best part - time to eat them!

how to make pt 3

yum! aren't they pretty?

Store cookies in an airtight container or in a sealable plastic bag. Cookies last about 4-5 days.

love sprinkles? me too.  check out more of my sprinkles recipes!