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Anise Drops

These cookies have a mild licorice flavor.

Anise Drops

Source: Holiday Cookies 2005


  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 3 large eggs
  • 1 1/4 cups sugar
  • 1 teaspoon anise extract


  1. Preheat oven to 350 degrees. Sift together flour, baking powder, and salt into a medium bowl; set aside.

  2. Put eggs in the bowl of an electric mixer fitted with the whisk attachment. Mix on medium speed until eggs are fluffy, about 3 minutes. Gradually beat in the sugar until incorporated, about 3 minutes. Mix in anise extract. Reduce speed to low; mix in flour mixture. Transfer to a pastry bag fitted with a coupler or a 1/2-inch plain tip (such as an Ateco No. 806). Pipe 1 3/4-inch rounds onto baking sheets lined with parchment paper, spacing 1/2 inch apart.

  3. Bake cookies, rotating sheets halfway through, until tops crack and cookies are very pale, 8 to 9 minutes. Transfer to wire racks using a spatula; let cool.

Cook's Note

Cookies can be stored in airtight containers at room temperature up to 3 days.

Reviews (15)

  • Rock Sand 31 Jan, 2013

    I only have a hand mixer, and no whisk attachment, so I used that. Also spooned the batter onto the cookie sheets b/c no pastry bags or tips. And they still turned out great, albeit not all exactly round thanks to my uneven spoonfuls. Crisp on the bottom, soft on top, slightly chewy, and so tasty. Recipe made 5 dozen cookies, roughly an inch and a half in diameter.

  • BrynBair 20 Nov, 2010

    Do these turn out crisp like a tea cookie or soft like a snickerdoodle?

  • CocoCusa 20 Nov, 2010

    Has anyone tried these or anything that calls for a bowl mixer with a hand mixer? Thanks.

  • ceegee2 19 Dec, 2009

    Does anyone know how many cookies this recipe makes?

  • Marsie 16 Dec, 2009

    these sound almost like a snickerdoodle cookie which is declious

  • FerretKisses 12 Jul, 2009

    These came out great..great texture.

  • DebbieVignola 2 Feb, 2009

    These cookies are totally light. My family and I really like them and I'll definitely make them again.

  • RBS 30 Jan, 2009

    I have an old receipe for anise cookies that are dropped on a lightly greased cookie sheet, and let set overnight. Then bake at 350 for 10 min. The cookies will rise and form a smooth top over the coarse looking bottom. They are actually a German dipping cooklie, and they get very hard over time.

  • DotK 29 Jan, 2009

    My mom and I used to make Anise toast. These cookies sound much easier. You can use a heavy plastic bag as a substitute for a pastry bag...just snip off one corner to squeeze the cookie dough out through. The best part? You can throw it away when you are done.

  • Ceege 29 Jan, 2009

    My Grandmother used to bake an anise cookie which I really liked as a kid. Since I do not have her recipe, I would like to try these. I do not have a pastry bag so could anyone suggest how to make these. Would I drop with a tablespoon, or roll into a log and slice? Any comments and suggestions are welcome....Thanks

  • elinabotte 29 Jan, 2009

    really easy and no butter! great!

  • smd1227 29 Jan, 2009

    I didn't use a pastry bag either and they were great. I didn't have any anise extract, so I used almond. VERY good. Next time, I'm going to try orange extract.

  • kitkath 29 Jan, 2009

    Yikes, that is alot of eggs for 1 1/2 cups of flour and no butter........

  • solberhl 27 Oct, 2008

    Lovely texture, flaky outside, chewy inside. Anise is a nice, surprising flavor.

  • shaw130 23 Nov, 2007

    I thought these were very good and not hard to make. I skipped putting the mixture in a pastry bag and it still worked great!

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