Classic Anise Cookies

The 30-minute beat is the part most modern bakers won’t believe is necessary, but it’s what gives these Italian anise cookies their signature airy, almost-spongy texture. Eggs and sugar whipped that long incorporate enormous amounts of air, creating a foam that holds up through baking and produces a cookie that’s somewhere between a meringue and a sponge cake.

The overnight rest at room temperature is equally crucial. Sitting out for 10+ hours lets the surface of the dropped cookies dry and form a slight skin, which produces those signature crackled tops when the cookies hit the heat of the oven. The skin sets first, then the center puffs up underneath, splitting the surface dramatically.

Both anise seeds and anise extract work together to deliver the licorice-like flavor that defines these cookies. The seeds add textural pops while the extract layers fragrance throughout the dough.

Pro Tips

• Use a stand mixer for the 30-minute beat, hand mixers will burn out and your arm will give up first.
• Drop the cookies onto greased (or parchment-lined) sheets carefully, this delicate egg-foam batter doesn’t transfer well once it’s on the pan.
• Don’t skip the overnight rest, the cracked tops won’t form without it and the cookies stay flat.
• Store airtight, these cookies absorb moisture from the air and lose their texture quickly when exposed.

Variations

• Sub fennel seeds for half the anise seeds for a slightly different licorice profile.
• Add 1 teaspoon of lemon zest for a citrus-anise combination popular in Sicilian baking.
• Drizzle cooled cookies with a thin lemon or anise glaze for a sweeter, dressier finish.