Share some festive Christmas cookies with family and friends–starting with Riscotti Cookies (Italian Anise Cookies). My family loves Riscotti Cookies. Don’t confuse riscotti with biscotti, though. These cookies are a family tradition with a funny name, but they’re sure to please!
Italian Anise Cookies
Biscotti actually translates to “twice baked,” and that’s what happens–the baked cookies are left in the oven on low heat and they get quite firm and crunchy. Riscotti, on the other hand, are similar to firm sugar cookies; they’re flavored with a hint of anise and topped with a delicious icing.
I think many people call these cookies Italian Anise Cookies, but since my grandma called them riscottis, that’s what we will call them too! I’m sure that once you try these lesser-known cousins of biscotti, they will become your family’s favorite too!
Why you’ll love this Anise Cookies Recipe:
- EASY: These are homemade slice-and-bake cookies, after all.
- DELICIOUS: Sugar cookie dough, anise flavoring, powdered-sugar frosting, maybe a few sprinkles on top…what’s not to love?!
- FESTIVE: These look so Christmasy and fun–they liven up a plate of cookies every time! And they are such cute Easter cookies too.
How To Make Riscotti Cookies
You can jump to the recipe card for full ingredients & instructions!
- Make the dough: Cream together the sugar, butter, and shortening; add the eggs and then the anise extract. In a separate bowl, whisk together the dry ingredients. Add the dry ingredients to the wet and then chill the dough.
- Prep: Preheat the oven. Cut the dough into slices and place on parchment-lined cookie sheets.
- Bake: Bake until set and slightly golden.
- Frost: Let the cookies cool, dip into the icing, and finish with sprinkles.
What is a Riscotti Cookie?
This is a cross between a sugar cookie and a ball cookie, but with the added touch of anise extract. While traditional biscotti are quite hard and crispy, Riscotti Cookies are crumbly and sweet.
The icing finishes these cookies perfectly and I can never resist adding a few sprinkles for a holiday touch.
These cookies are so festive and fun. I hope your family enjoys these as much as my family does!
They will always be the cookie that makes me think of Christmas, yet they are also perfect for so many events. Just think how cute they’d be at a birthday party!
How do you store Anise Cookies?
Be sure to let the icing completely set before transferring the cookies to an airtight container. Because these aren’t soft cookies, they will keep well for about a week.
You can also freeze the un-iced cookies on a baking sheet and transfer them to freezer bags.
All the Holiday Cookies
25+ Favorite Christmas Cookies
Baking and Christmas go hand in hand. See our guide for our fave recipes + tips and tricks for perfect cookies.
See GuideTips!
- Be sure to let the dough chill before you bake the cookies. This will prevent them from spreading too much when baked.
- Riscotti Cookies are done when they are very lightly golden. Take care not to overbake them.
- Don’t ice the cookies until they have completely cooled.
- If you plan on freezing the cookies, don’t ice them.
More Cookie Recipes:
- Fudgy Brownie Cookies Recipe (2 Ways!)
- Best No-Bake Cookies (Chocolate Peanut Butter)
- Soft Molasses Cookies
- Loaded Chocolate Chip Giant Cookies Recipe
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Riscotti Cookies (Italian Anise Cookies)
Equipment
- Kitchen Scale (optional)
- Hand Mixer
- Baking Sheet
Ingredients
For the Cookies
- 1 cup granulated sugar 200 grams
- ¼ cup unsalted butter 57 grams, room temperature (½ stick)
- ½ cup vegetable shortening 92 grams (½ stick), such as Crisco
- 3 large eggs 150 grams, room temperature
- ¼ teaspoon anise extract 1 gram (or almond extract)
- 3 cups all-purpose flour 360 grams
- ¾ teaspoon kosher salt
- ½ teaspoon baking soda 3 grams
- ¾ teaspoon baking powder 3 grams
- 1 tablespoon milk 14 grams, optional, if needed
For the Icing
- 1 cup unsalted butter 226 grams (2 sticks)
- ½ cup milk 114 grams, at least 2%
- 1 teaspoon pure vanilla extract 4 grams
- 2½ cups powdered sugar 283 grams, sifted
Instructions
For the Cookies
- Using a hand mixer, cream the sugar, butter, and shortening together for 3 minutes.1 cup granulated sugar, ¼ cup unsalted butter, ½ cup vegetable shortening
- Add the eggs, one at a time, mixing well after each egg.3 large eggs
- Add the anise extract and mix well, about 1 minute.¼ teaspoon anise extract
- In a separate bowl, combine the flour, salt, baking soda, and baking powder and whisk together.3 cups all-purpose flour, ¾ teaspoon kosher salt, ½ teaspoon baking soda, ¾ teaspoon baking powder
- Add the dry ingredients all at once to the sugar mixture.
- Beat just until the dry ingredients are incorporated into the wet ingredients.
- This should make into a soft dough. Add 1 tablespoon of milk if the mixture is too dry1 tablespoon milk
- Divide the dough into thirds or fourths and roll into long ropes 2-3 inches across.
- Wrap in plastic wrap and refrigerate at least 2 hours or overnight.
- When ready to bake, preheat oven to 350°F. Line baking sheet(s) with parchment paper.
- Take the dough out of the fridge and cut into ½-inch thick slices.
- Place on prepared baking sheet(s).
- Bake 10-12 minutes, until set and a little golden on the bottom.
- Take out of the oven and place the cookies onto cooling racks.
- Let cool completely, then ice.
For the Icing
- Melt the butter in the top of a double-boiler or in a heat-proof bowl placed over a smaller saucepan.1 cup unsalted butter
- Add the milk and vanilla, stirring constantly until the mixture is hot.½ cup milk, 1 teaspoon pure vanilla extract
- Once the mixture is hot, add the powdered sugar.2½ cups powdered sugar
- Mix or whisk until the consistency is smooth.
- Being very careful, remove the icing from the heat. (Use a hot pad to hold the bowl with the icing with one hand, and wipe the water/steam off the bottom with a towel with the other hand. You don't want the cookies accidentally getting wet.)
- Dip each cookie into the icing and place on a cooling rack. (Place aluminum foil under the rack so clean-up is easier.)
- Sprinkle with Christmas or party sprinkles or coarse sugar while still wet. I usually will dip 8 cookies, then sprinkle them before they dry.
- Let set overnight or at least for several hours until completely dry.
Becky’s Tips
- Be sure to let the dough chill before you bake the cookies. This will prevent them from spreading too much when baked.
- The Riscotti Cookies are done when they are very lightly golden. Take care not to overbake them.
- Don’t ice the cookies until they have completely cooled.
- If you plan on freezing the cookies, don’t ice them.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
I got a great deal on anise (not extract) & wondered if I can use it for these cookies? The spice is in date & only 25¢ for 6 Anise stars. Not sure how to use them, but for that price I couldn’t resist. Thank you
You can sure give it a shot!
Your Mom is right and her Italian friend must not be from Southern Italy. My Nonnie was from Palermo and she made cookies very similar. She too called them risotti too. She made them totally by hand in very large batches. We rolled them into shaped baked them once and then put icing on them. They are not baked twice.
That is so neat to hear! THey’re a favorite. Happy holidays!
I think this sounds sooo good. My husband is Italian and I think this is something his mom use to make with almond flavoring. I also think they used the dough of 2 cookies, filled with apricot, and dipped on side into white chocolate. Thanks for this recipe and all the hard work involved in blogging.
that sounds awesome with the apricot and white chocolate! we will have to try that! thanks so much for stopping by :)
There is no better Christmas cookie than this.