Ingredients
Scale
- 1/2 cup (112g) unsalted butter, room temperature
- 1/2 cup (104g) granulated sugar
- 3 large eggs
- 2 tbsp (30ml) milk (I used 2%)
- 1 tsp anise extract
- 1 tsp vanilla extract
- 3 cups (390g) all-purpose flour (measured accurately)
- 2 tsp baking powder
- Sprinkles, optional
- For the Icing:
- 1 1/2 cups (115g) powdered sugar
- 3/4 cup (180ml) heavy cream
- 3/4 tsp vanilla extract
- 1/8 tsp anise extract
Instructions
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Cream the butter and sugar together in a large mixer bowl on medium speed until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Batter will be thin and slightly separated.
- Add milk and extracts and mix until well combined.
- Add flour and baking powder and mix until combined. Do not over-mix.
- Create 1 1/2 tablespoon sized balls of dough and place on baking sheet. Bake for 10-15 minutes until just done.
- Cool cookies completely on a wire rack.
- For icing, whisk powdered sugar, cream, vanilla, and anise extract until smooth. Adjust thickness if needed.
- Dip cookie tops in icing, add sprinkles, and let dry.
Notes
Store cookies in an airtight container at room temperature for up to 3-4 days. If decorating with sprinkles, ice shortly before serving for best appearance.
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Category: Dessert
- Method: Oven
- Cuisine: Italian