Gluten Free Italian Anisette Cookies


  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 3 eggs
  • 1/4 cup milk
  • 2 teaspoons anise, vanilla or lemon extract
  • 3 cups gluten-free 1:1 flour, I like Bob's Red Mill 1:1
  • 1 heaping tablespoon baking powder
  • For the glaze:
  • 2 cups confectioners' sugar
  • 3 tbsp milk
  • sprinkles for decoration

YIELD: 12-18 cookies


Cream butter and sugar together until smooth and creamy. Add the eggs and beat well. Add milk and extract and mix until combined. Add flour and baking powder, mixing in until just combined. The dough will be very sticky. Using a cookie scoop, scoop balls of dough and roll between your palms to form spheres. Freeze for one hour or overnight.

When ready to bake, preheat oven to 350F and line sheet pans with parchment paper. Bake for 10-12 minutes, or until cookies are very lightly brown on the bottom. Transfer to a rack to cool completely.

Once cookies have cooled completely, whisk together 2 cups confectioners' sugar and milk. Dip the tops of each cookie into the glaze, and then sprinkles over the top. Enjoy!

Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

*Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. The author(s) of the website are not registered dietitians or medical professionals. Any recommendations are made based on our research or personal experience, but shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur as a result of anything you read on this website. Please see Nutritional Disclaimer page for more information.

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