Frosted Anise Cookies (GF & DF Option)

Soft, buttery, and topped with a cloud of fluffy anise buttercream, these Frosted Anise Cookies are a timeless treat that’s perfect for holidays, cookie exchanges, birthdays, and family gatherings. Although anise has a distinctive licorice-like flavour, it’s wonderfully delicate in this recipe, creating a cookie that’s lightly sweet, beautifully balanced, and impossible to stop at just one.

Even better, these homemade anise cookies come together with simple pantry ingredients and don’t require any chilling time. Instead, the dough mixes up in minutes before baking into soft, tender cookies that are ready for a generous swirl of creamy frosting. Whether you’re continuing a cherished family tradition or baking with anise for the first time, this easy recipe is sure to become a favourite.

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Why You’ll Love These Frosted Anise Cookies

If you love soft bakery-style cookies with a rich buttercream frosting, this recipe is one you’ll find yourself making again and again. Not only are these cookies incredibly easy to prepare, but they also stay wonderfully soft for days. Better yet, the light anise flavour makes them feel extra special without overpowering the buttery cookie.

• Soft & Pillowy: Every cookie bakes up thick, tender, and perfectly soft with a delicate crumb.
• Classic Old-Fashioned Flavor: The subtle anise flavour gives these cookies a nostalgic taste that’s both unique and comforting.
• Rich, Fluffy Buttercream: A generous swirl of whipped anise buttercream makes every bite creamy, light, and bakery-worthy.
• No Dough Chilling Required: Since the dough comes together quickly, you can have these cookies in the oven in just a few minutes.
• Easy to Customize: Make them gluten-free or dairy-free with simple ingredient swaps, or decorate them with festive sprinkles for any celebration.
• Perfect for Sharing: These cookies travel well, making them ideal for cookie trays, holiday parties, bake sales, or homemade gifts.

Frosted Anise Cookies Ingredients & Substitutions

One of the best things about these frosted anise cookies is that they’re made with simple baking staples you may already have in your kitchen. Better yet, many of the ingredients can easily be substituted to suit your dietary needs without sacrificing flavour or texture.

For the Anise Cookies

• Salted Butter: Butter creates a rich flavour while giving the cookies their soft, tender texture. If you’re using unsalted butter, simply add an extra pinch of salt to the dough. For a dairy-free version, use your favourite plant-based baking butter sticks. I love to bake with Becel plant-based bricks.
• Granulated Sugar: Sugar sweetens the cookies while also helping create their light, fluffy texture. Regular cane sugar works as a direct substitute. However, I don’t recommend brown sugar because it will change both the flavour and texture.
• Large Eggs: Eggs provide structure, richness, and moisture while helping bind the dough together. For an egg-free version, you can substitute your favourite egg replacer or flax eggs, although the cookies may be slightly softer/cakier.
• Vanilla Extract: Vanilla adds warmth and enhances the buttery flavour of the cookies. Pure vanilla extract is my favourite, but vanilla bean paste also works beautifully.
• Anise Extract: This is the signature flavour in the recipe, adding a delicate sweet licorice taste. If you prefer something milder, substitute almond extract or use half almond and half vanilla extract for a softer flavour profile.
• All-Purpose Flour: Flour gives the cookies their structure while keeping them soft and tender. To make these cookies gluten-free, simply substitute a high-quality gluten-free 1:1 baking flour blend that contains xanthan gum. I love to bake with Better Batter or XO Baking.
• Baking Powder: Baking powder helps the cookies rise into soft, thick rounds. For the best results, I don’t recommend substituting this ingredient.
• Fine Sea Salt: A small amount of salt balances the sweetness while enhancing every flavour. Table salt or kosher salt both work well. If using kosher salt, add just a little extra since it’s less concentrated.

For the Anise Buttercream

• Salted Butter: Butter creates an ultra-creamy frosting that’s light, fluffy, and perfect for piping. Unsalted butter works just as well if you add a small pinch of salt. Dairy-free butter sticks can also be substituted. Make sure they are in brick-form.
• Powdered Sugar: Powdered sugar sweetens the frosting while giving it a silky-smooth consistency. Unfortunately, there isn’t a suitable substitute if you’re looking for a classic buttercream texture.
• Vanilla Extract: Vanilla rounds out the frosting and softens the boldness of the anise. Vanilla bean paste is another wonderful option if you’d like tiny flecks of vanilla throughout the frosting.
• Anise Extract: Just a small amount gives the buttercream its classic flavour. If anise isn’t your favourite, almond extract, lemon extract, or even peppermint extract all make delicious alternatives.
• Fine Sea Salt: Salt helps balance the sweetness while making the butter and vanilla flavours shine. Table salt can easily be substituted.
• Sprinkles (optional): Although completely optional, sprinkles make these cookies festive enough for holidays, birthdays, weddings, or baby showers. Feel free to use seasonal sprinkles, sanding sugar, or leave them plain for a more classic look.

How to Make Frosted Anise Cookies

One of my favourite things about these Frosted Anise Cookies is just how simple they are to make. Since the dough doesn’t require any chilling, you can mix, bake, and decorate them in about an hour. Just be sure to let the cookies cool completely before adding the buttercream so every swirl stays beautifully light and fluffy.

For The Anise Cookies

1. Prepare the Oven: First, preheat your oven to 350°F (175°C). Then, line two large baking sheets with parchment paper to prevent sticking and make cleanup easy.
2. Cream the Butter & Sugar: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand mixer, beat the butter and granulated sugar together for 2–3 minutes.
3. Add the Wet Ingredients: Next, add the eggs, vanilla extract, and anise extract. Mix until everything is fully combined and the batter is smooth. Be sure to scrape down the sides of the bowl as needed so every ingredient is evenly incorporated. 
4. Mix in the Dry Ingredients: Now, add the flour, baking powder, and fine sea salt. Mix on low speed just until a soft dough forms. Overworking the dough can develop too much gluten, which may result in cookies that are less soft and tender. 
5. Scoop & Shape the Dough: Using a large 3-tablespoon cookie scoop, portion the dough onto the prepared baking sheets, leaving several inches between each cookie to allow for spreading. Then, gently flatten each dough ball with the palm of your hand.
6. Bake: Bake the cookies for 8–10 minutes, or until the centres have puffed slightly and the edges are just set. Leave them on the baking sheet until they have cooled completely. 

For The Anise Buttercream

1. Whip the Butter for the Frosting: Meanwhile, prepare the buttercream. Beat the butter on high speed for 5–10 minutes, or until it becomes very pale, light, and fluffy.
2. Finish the Buttercream: Next, add the powdered sugar, vanilla extract, anise extract, and salt. Mix on low speed until everything is combined. Once incorporated, increase the mixer to high speed and continue beating for another 5 minutes.
3. Decorate & Enjoy: Finally, transfer the buttercream to a piping bag fitted with a 1M piping tip. Pipe a generous swirl onto each completely cooled cookie before finishing with sprinkles, if desired.

Helpful Hints

Although these cookies are wonderfully simple, a few extra tips will help ensure they turn out perfectly every single time.

• Use room temperature ingredients: Soft butter and room temperature eggs blend together much more easily, resulting in a smoother dough and softer cookies.
• Measure your flour correctly: For the best texture, spoon the flour into your measuring cup before leveling it off, or even better, use a kitchen scale for the most accurate results.
• Don’t overmix the dough: Once the dry ingredients are added, mix only until no streaks of flour remain. This helps keep the cookies soft and tender.
• Don’t overbake: The cookies should look lightly set around the edges while the centres remain soft. They’ll continue to firm up as they cool.
• Cool completely before frosting: Even slightly warm cookies can cause the buttercream to melt, so patience pays off.
• Whip the frosting well: Although five minutes may seem like a long time, whipping the buttercream creates a noticeably lighter, fluffier frosting that’s easy to pipe and melts in your mouth.

Expert Baking Tips

If you want bakery-quality results, these simple techniques make all the difference.

• Cream the butter and sugar until very fluffy. This step isn’t just about mixing; it incorporates air into the dough, giving the cookies their soft, pillowy texture.
• Flatten the dough before baking. Because this is a thick cookie dough, gently pressing each scoop helps the cookies spread evenly and creates the perfect surface for frosting.
• Use a large cookie scoop. Keeping every cookie the same size ensures they bake evenly and gives them a professional bakery appearance.
• Whip the butter before adding the sugar. This is one of my favourite buttercream tricks. Starting with whipped butter creates a noticeably lighter frosting than mixing everything together at once.
• Pipe instead of spreading. While you can certainly spread the frosting with an offset spatula, piping creates a beautiful bakery-style finish that’s perfect for special occasions.

Fun Flavor Twists

Although these frosted anise cookies are delicious exactly as written, they’re also incredibly versatile. With just a few small changes, you can create a whole new flavour while still enjoying the same soft, buttery cookie base.

• Almond Anise: Replace half of the anise extract with almond extract for a sweeter, more delicate flavour.
• Orange Anise: Add one tablespoon of fresh orange zest to the cookie dough for a bright citrus twist that pairs beautifully with anise.
• Lemon Buttercream: Swap the anise extract in the frosting for fresh lemon zest and lemon extract for a light, refreshing finish.
• Holiday Cookies: Decorate with festive sprinkles to match Christmas, Easter, Valentine’s Day, or birthdays.
• Chocolate Drizzle: Finish the frosted cookies with a drizzle of melted white or dark chocolate for an elegant bakery-style touch.
• Pastel Party Cookies: Tint the buttercream with a drop of gel food colouring for baby showers, bridal showers, or spring celebrations.

Frequently Asked Questions

If you’re making these Frosted Anise Cookies for the first time, you may have a few questions along the way. Fortunately, this recipe is simple and forgiving, so you’ll be enjoying soft, bakery-style cookies in no time.

What do anise cookies taste like?

Anise cookies have a soft, buttery texture with a light licorice flavour that’s sweet, warm, and aromatic rather than overpowering. Although anise isn’t for everyone, even those who aren’t usually fans often enjoy how subtle it is in these cookies.

Can I make these cookies gluten-free?

Yes! Simply substitute the all-purpose flour with a good-quality gluten-free 1:1 baking flour blend that contains xanthan gum. As a result, you’ll still get soft, tender cookies with very little difference in texture.

Can I make these cookies dairy-free?

Absolutely. Both the cookie dough and buttercream can be made using your favourite dairy-free baking butter sticks. Be sure to choose one that’s designed for baking to achieve the best flavour and texture.

Can I make the cookies ahead of time?

Definitely! In fact, these cookies are a great make-ahead dessert because they stay soft for several days. You can bake the cookies a day or two in advance and frost them just before serving, or frost them immediately and store them in an airtight container.

Can I freeze Frosted Anise Cookies?

Yes. These cookies freeze beautifully, making them perfect for holiday baking or preparing ahead for special occasions. Simply freeze the cookies in a single layer until firm before transferring them to an airtight freezer-safe container with parchment paper between the layers.

Why are my cookies dry?

The most common cause is adding too much flour or baking the cookies too long. For the softest cookies, measure the flour accurately and remove the cookies from the oven as soon as the edges are set and the centres have puffed slightly.

Can I use almond extract instead of anise?

Of course! While the flavour will be different, almond extract creates a delicious buttery sugar cookie with a light marzipan flavour. You can even use half almond and half vanilla extract for a more subtle twist.

Storage & Freezing Anise Cookies

One of the best things about these frosted anise cookies is how well they keep. Not only do they stay soft for days, but they also freeze beautifully, making them an excellent make-ahead dessert.

• Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days. If stacking them, place parchment paper between the layers to help protect the frosting. 
• Refrigerator: For a slightly longer storage time, refrigerate the cookies in an airtight container for up to 5 days. Before serving, let them sit at room temperature for about 20–30 minutes so the buttercream softens again. 
• Freezer: Freeze the frosted or unfrosted cookies for up to 3 months. I recommend freezing them in a single layer first before transferring them to a freezer-safe container. This helps protect the piped buttercream and keeps the cookies looking beautiful. Thaw overnight in the refrigerator or for a few hours at room temperature before serving. 

The Best Frosted Anise Cookies

These Frosted Anise Cookies are everything an old-fashioned cookie should be; soft, buttery, and topped with a light, fluffy swirl of homemade anise buttercream. Better yet, they’re easy to make, don’t require any dough chilling, and can easily be adapted to be gluten-free or dairy-free.

Whether you’re baking them for a holiday cookie tray, sharing them with friends, or simply enjoying one alongside an afternoon cup of coffee, this recipe is sure to become one you’ll return to year after year.

If you give these Frosted Anise Cookies a try, I’d love to hear what you think! Leave a 5-star rating and review below to let me know how they turned out. Then, be sure to tag @cakedbykatie on Instagram so I can see your beautiful creations. Happy baking!

More Unique Cookie Recipes

Freshly baked cookies cannot be beat and I bet you’re really going to love these fun and unique cookie recipes:

• Pistachio Shortbread Cookies (Gluten-Free & Dairy-Free Option)
• Peanut Butter Sandwich Cookies (GF & V Option)
• Espresso Chocolate Chip Cookies

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