What is anise extract?

Anise extract is an extract made from star anise and vodka, which is steeped for a long period of time to infuse the liquid with it's strong licorice flavor.

Should I refrigerate cookies after baking?

I don't even refrigerate my cookies after baking. You would introduce levels of moisture that could ruin the frosting of these anise cookies. If you want to make these cookies ahead of time, follow the instructions below for freezing the dough instead.

How long will Italian cookies last?

These cookies should last for about 1 week after baking. Once they have completely cooled you can store them in an airtight container.

Can I freeze anise cookie dough?

Yes. This is a great option for making anise cookies ahead of time, since freezing frosted cookies can affect their appearance more than other cookies.u003cbr/u003ePrepare cookie dough balls as if you're going to bake them, and pop them into the freezer. When you're ready to bake, simply thaw the cookies until they're slightly softened and bake as directed.

Italian Anise Cookies (Dairy Free)

Name: Italian Anise Cookies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 4 cups all-purpose flour; 4 teaspoons baking powder; 1/4 teaspoon coarse salt; 3/4 cup sugar; 3 eggs; 2/3 cup vegetable oil; 1/4 cup dairy free milk; 2 teaspoons anise extract; 2 cups powdered sugar; 3 – 4 tablespoons almond milk; 1/2 teaspoon anise extract; Nonpareil sprinkles, optional

Italian Anise Cookies

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5 from 1 review

These Italian anise cookies soft, flavorful, and even better than your grandmother’s. They’re the perfect addition to your selection of Christmas cookies this year. #dairyfree #Christmascookies

Author: Melissa Belanger
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: about 30 cookies 1x
Category: Dessert
Method: Baking
Cuisine: Italian

Ingredients

Scale

4 cups all-purpose flour
4 teaspoons baking powder
1/4 teaspoon coarse salt
3/4 cup sugar
3 eggs
2/3 cup vegetable oil
1/4 cup dairy free milk
2 teaspoons anise extract
2 cups powdered sugar
3 – 4 tablespoons almond milk
1/2 teaspoon anise extract
Nonpareil sprinkles, optional

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Instructions

Preheat oven to 350˚F and line two baking sheets with parchment paper.
In medium bowl, whisk together the flour, baking powder and salt. Set aside.
In a large bowl with an electric mixer, beat sugar, eggs, oil, milk and anise extract until smooth.
Add dry ingredients to the wet ingredients, 1 cup at a time, beating until each addition is evenly combined.
Roll dough into balls about 2 tablespoons in size. Place balls onto prepared cookie sheets and bake for 10 – 12 minutes, or until tops have set. Remove from oven and allow cookies to rest for a few minutes before transferring to a cooling rack. They will need to cool completely before frosting.
To make frosting, whisk ingredients together until smooth. Dip cookies into frosting and allow excess to fall off before transferring to a cooling rack. Sprinkle with nonpareils before frosting dries completely.

Nutrition

Serving Size: 1 cookies
Calories: 150
Sugar: 8.4 g
Sodium: 30.5 mg
Fat: 6.1 g
Saturated Fat: 4.6 g
Carbohydrates: 21.8 g
Fiber: 0.5 g
Protein: 2.4 g
Cholesterol: 18.6 mg

Find it online: https://www.simplywhisked.com/italian-anise-cookies/