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Share some festive Christmas cookies with family and friends starting with these Riscotti Cookies (Italian Anise Cookies). My family loves these anise cookies—in fact, they are a family tradition, albeit with a funny name. But don’t confuse riscotti with biscotti; they are not the same thing.
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“There is no better Christmas cookie than this.” – Micah
Italian Anise Cookies
A lot of people call these Italian Anise Cookies, but since my grandma always called them “riscottis,” that’s what I’ve called them my whole life. And honestly, once you try these sweet little cookies for yourself, I have a feeling they’ll become a beloved family favorite in your home, too.
Not to be confused with crunchy biscotti—which literally means “twice-baked”—my riscotti cookies are more like firm, tender sugar cookies. I flavor mine with just a hint of anise and finish them with a silky icing, and I can’t resist adding a few festive sprinkles on top!
Riscotti Cookies (Italian Anise Cookies)
Ingredients
For the Cookies
- 1 cup granulated sugar 200g
- ¼ cup unsalted butter 57g, room temperature (½ stick)
- ½ cup vegetable shortening 92g, (½ stick), such as Crisco
- 3 large eggs room temperature
- ¼ tsp anise extract 1g (or almond extract)
- 3 cups all-purpose flour 360g
- ¾ tsp kosher salt
- ½ tsp baking soda 3g
- ¾ tsp baking powder 3g
- 1 tbsp milk 14g, if needed
For the Icing
- 1 cup unsalted butter 226g (2 sticks)
- ½ cup milk 114g, at least 2%
- 1 tsp pure vanilla extract 4g
- 2½ cups powdered sugar 283g, 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 tsp anise extract
- In a separate bowl, combine the flour, salt, baking soda, and baking powder and whisk together.3 cups all-purpose flour, ¾ tsp kosher salt, ½ tsp baking soda, ¾ tsp 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 a soft dough. Add 1 tbsp of milk if the mixture is too dry.1 tbsp milk
- Divide the dough into thirds or fourths and roll into logs 2-3 inches across.
- Wrap in plastic wrap and refrigerate at least 2 hours or overnight.
- When ready to bake, preheat the oven to 350°F. Line baking sheets with parchment paper.
- Take the dough out of the fridge and cut into ½-inch thick slices.
- Place on prepared baking sheets.
- Bake 10-12 minutes, until set and a little golden on the bottom. Do not overbake.
- 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 tsp 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 dip 8 cookies, then sprinkle them before they dry.
- Let set overnight or at least for several hours until completely dry.
Equipment
- Kitchen Scale (optional)
- Hand Mixer
- Baking Sheet
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How To Make Riscotti Cookies Step by Step
Make the batter: Cream 1 cup sugar, ¼ cup unsalted butter, and ½ cup vegetable shortening with a hand mixer for about 3 minutes or until it’s smooth and creamy.
Add 3 eggs, one at a time, making sure to mix well after each addition. Add ¼ tsp anise extract and mix well, about 1 minute.
In a separate bowl, combine 3 cups all-purpose flour, ¾ tsp kosher salt, ½ tsp baking soda, and ¾ tsp baking powder.
Add the dry ingredients all at once to the sugar mixture. Mix just until the dry ingredients are incorporated into the wet ingredients. This should make a soft dough. If the dough is dry, add 1 tbsp of milk.
Make logs: Divide the dough into thirds or fourths and roll into logs 2-3 inches across. Wrap in plastic wrap and refrigerate at least 2 hours or overnight. This is important so the cookies don’t spread too much.
Get the oven going and prepare baking sheets: When ready to bake, preheat the oven to 350°F and line baking sheet(s) with parchment paper.
Cut the dough: Take the dough out of the fridge and cut it into ½-inch thick slices. Place the slices on prepared baking sheet(s).
Bake the cookies: Bake 10-12 minutes just until set and a little golden on the bottom. Do not overbake.
Cool: Place the cookies onto cooling racks and let cool completely before icing.
Make the icing: Melt 1 cup of butter in the top of a double-boiler or in a heat-proof bowl placed over a smaller saucepan. Add ½ cup milk and 1 tsp pure vanilla extract. Stir the icing constantly until it is hot.
Once the mixture is hot, add 2½ cups of powdered sugar. Mix or whisk until the consistency is smooth.
Dip the cookies: 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 to accidentally get wet.
Dip each cookie into the icing and place on a cooling rack. I like to place aluminum foil under the rack so clean-up is easier.
Garnish: Sprinkle the cookies with Christmas or party sprinkles or coarse sugar while still wet. I usually dip 8 cookies at a time, then sprinkle them before they dry.
Let sit: Let set overnight or at least for several hours until completely dry and then enjoy.
How to Store
Be sure to let the icing completely set before transferring the cookies to an airtight container. Because these are firm 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. Once thawed, you can prepare the icing and dip them.
Serving Suggestions
One of my favorite things to prepare over the holidays is my dessert platter. These cookies always make the cut along with these soft and chewy hermit cookies, my mom’s Hershey Kiss cookies, and no platter is complete without chocolate butter cookies.
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.