Italian Anise Cookies – Great Breakfast Cookies!

Calling all biscotti dunkers and Italian breakfast cookie lovers! I know you are out there. This simple recipe for Italian Anise Cookies is for all of you.

I know you are out there because I am one of them. Truth be told, I love traditional Italian cookies to dunk in my cup of coffee…  you know, the whole caffè latte e biscotti affair …is there anything better?  

A couple of years ago, I had the privilege of visiting family in Italy.  I was not surprised to see that it was very normal to have cookies for breakfast, whether homemade or store-bought.

I was, however, truly blown away at the selection of commercial breakfast cookies available in grocery stores. Interestingly enough, a glance at the nutritional information indicated that they were a “healthier” choice than most of the ultra-sweetened breakfast cookies available in North America.

You may have probably guessed that I prefer to make my own simple cookies.

Yes, there is a time commitment, but personally, there is nothing more satisfying and relaxing than baking. By far, biscotti recipes are my favorite. 

However, I’ve grown very fond of these anise seed cookies… let me show you how easy they are to make. 

Ingredients

• Flour. All-purpose.
• Baking powder. This ingredient makes them nice and soft.
• Salt. Just a pinch.
• Anise seeds. Feel free to add more or less, depending on your preference.
• Lemon zest. A wonderful flavor enhancer.
• Eggs. A common ingredient in baking.
• Sugar. Just the right amount of sweetness.
• Oil. A neutral-tasting oil, vegetable, or canola.
• Milk. Any kind works well in this simple cookie recipe.

Using a stand mixer facilitates combining wet and dry ingredients. Use a large cookie scoop to ensure these Italian cookies will all be the same size. The only other requirement for this recipe is a cookie sheet lined with parchment paper.

How to make Italian anise cookies

Preheat the oven to 350℉/175°C. Position rack to middle.

Line a large baking sheet with parchment paper. 

In a medium-sized bowl, sift or whisk together the all-purpose flour (5½ cups), baking powder (3 teaspoons), a pinch of salt, the anise seeds (2-4 tablespoons) and the zest of one lemon.

Set aside as we prepare the liquid ingredients.

In a bowl of a stand mixer, whisk 3 room temperature eggs for about 3-4 minutes. Slowly add the sugar (1⅓ cups) and whisk for a few more minutes or until the batter thickens slightly.

Add the vegetable oil (½ cup) and the milk (1½ cups) and whisk for 30 seconds.

Switch to the flat blade attachment. 

Add the dry ingredients to the egg mixture and mix until combined. The dough will be soft.

Once it is combined, it’s time to shape your cookies.

This recipe for these easy Italian cookies can be shaped as wide or as narrow as you like – make sure to adjust the baking time accordingly.

Use a large-sized ice cream scoop to portion and roll the dough into a 5-inch long rope, about 1 inch in diameter.

Place about 2 inches apart on the parchment-lined cookie sheet and gently press down to flatten slightly to ¼ inch thick.

Bake for 12-14 minutes in the preheated oven or until bottoms are lightly browned (this is a pale cookie).

After ten minutes of baking, take a peek at the bottoms. When they begin to slightly brown, your soft anise cookies are done. I will usually have one batch in the oven while I am rolling out another.

You will notice that this is a very pale-looking cookie (just like these S cookies). If you like, turn on the broiler to give them a little bit of color.

Before you know it, you have made about two dozen cookies.

My oh my, how time flies when you are having fun!

Tips

• Add more anise seeds. Feel free to increase the number of anise seeds according to personal tastes.
• Any shape will do. If you prefer stubbier cookies, roll to 4 inches and flatten to ¼ – ½ inch before baking.
• This is a pale cookie. During the last minute or so, please turn on the broiler to give these cookies a touch of color… make sure to keep an eye on them as they can easily burn.

Italian breakfast cookies variations

• Substitute the lemon zest with vanilla extract.
• For a floral flavor, replace the vegetable oil with olive oil.
• Replace anise seeds with anise extract. 
• Before baking, brush the tops with milk and sprinkle with turbinado sugar for an extra touch of sweetness.

Can I freeze these cookies?

Yes, place them in a freezer bag or airtight container and freeze. They will keep for about 3 months. They thaw quickly at room temperature. 

Anise cookies we love

If you like the licorice-like flavor of anise, be sure to try these anise biscotti, my nonna’s pizzelle, or this ciambelline al vino recipe. Although not a cookie, these anise taralli are absolutely the best you will ever make! 

 

Recipe inspiration

Not too long ago, I bumped into a colleague of mine I hadn’t seen in a while. Inevitably, the two of us always end up talking about food… naturally, one of my favorite topics 😉

She told me she wanted to share another one of her family’s recipes with me (If you recall, Fabiana was the one that shared her mom’s recipe for Italian Easter Sweet Bread).

Within a week of receiving the recipe, I had already made two batches.

Yes, they are that good!

The second time I made them, I decided to replace a quarter of the flour with whole wheat flour… absolutely delicious. 

I do not doubt that these anisette cookies will quickly become one of your favorites.

Grazie Fabiana for a great recipe ♥

THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

Ciao for now,

Maria

★★★★★ If you have made these traditional Italian breakfast cookies, I would love to hear about it in the comments below and be sure to rate the recipe!

This post was originally published on April 8, 2017, republished on April 13, 2019, and again on April 15, 2021 with updated content and photos. Thanks for watching and sharing!