5-Ingredient German Anise Drop Cookies 

These German Anise cookies will give you something to reach for when you need a festive treat. Made from just 5 basic ingredients, they have a subtle flavor and a tender texture with a signature self-frosting top. 

Jump to:

• What Are German Anise Cookies?
• Ingredients Breakdown
• Steps - Homemade German Anise Cookies 
• Best Anise Cookies Tips
• FAQ
• Add-Ons
• Storage
• More Christmas Cookies
• Recipe

What Are German Anise Cookies?

These unabashedly simple German anise drop cookies are a traditional cookie with roots in the Swabia region of Germany. They have stood the test of time and for good reason.

They’re instantly recognizable thanks to their self-frosting top. It forms during baking as the cookies rise to create ‘little feet’, a pillow-top appearance. This creates a stark contrast between the crispy exterior and the softer core. The best of both worlds in one cookie!

Their characteristic flavor comes from ground anise, which lends it a licorice flavor. Anise is one of the world’s oldest spices, dating back to the days of ancient Greeks, Romans, and Arabs (Source). It’s often used to add a touch of spice to baked goods and beverages and sometimes incorporated into savory dishes as well. 

These traditional Christmas anise cookies can be served with a steaming hot cup of cocoa or fruity tea for a festive treat during the holiday season. They’re great for gatherings or popped into bags for gifts.

Ingredients Breakdown

Here’s the good news: old-fashioned anise cookies are made with just a few simple ingredients. No over-complicated shopping lists over here! With just a handful of pantry staples, most of which are likely already lurking in your kitchen, these cookies are as budget-friendly as they are easy to make. 

Cookie Ingredients

• Medium Eggs: Eggs bind our cookie dough and inject it with moisture. 
• Powdered Sugar (icing sugar): Responsible for that melt-in-the-mouth texture. Compared to regular (granulated) sugar, the powdered version gives cookies a finer, smoother, and fluffier consistency. 
• Ground Anise: The shining star of this recipe, delivering a satisfyingly fragrant note and distinct flavor. Stick to ground anise - sometimes confused with anise extract or anise oil.
• Baking Powder (affiliate link): Acts as a rising agent meaning it creates mini air bubbles, giving the cookies a slight rise and an airy texture. Some traditional recipes use bakers ammonia (or ammonium carbonate), but I think the more easily accessible baking powder (affiliate link) does the job just as well. 
• Flour: Forms the base of our cookie dough. For best results, opt for plain (all-purpose) flour.

Extra Ingredients

• Butter: Used to lightly grease the cookie sheets (baking sheets) to prevent sticking.
• Extra Flour: For dusting the tray after brushing it with butter. 

See the Add-on section below for some optional ingredients for extra layers of flavor.

Steps - Homemade German Anise Cookies 

Remember - While German cookies with anise are incredibly easy to make, they do require a minimum of 12 hours of resting time to dry out before baking. Keep this in mind when planning your baking. 

1. Grease your baking tray with butter and dust it lightly with flour. Avoid using parchment paper for this recipe.
2. Using a stand or hand mixer, whisk the eggs until they begin to foam. Gradually add the sifted powdered sugar and ground anise, then whisk on high speed.
3. In a separate bowl, combine the flour and baking powder (affiliate link), then sift the mixture into the egg mixture. Continue mixing on high speed until a thick dough forms.
4. Transfer the dough in portions to a piping bag (affiliate link). Use a round-tip nozzle or, if using a plastic piping bag (affiliate link), simply cut a small hole in the tip.
5. Pipe small mounds, approximately 3 cm (a little over an inch) in diameter, onto the prepared tray. Let the cookies dry for at least 12 hours or overnight.
6. Preheat your oven to 160°C (320°F) and bake the cookies for about 20 minutes. Once baked, remove them from the tray to cool.

Best Anise Cookies Tips

My biggest tip is to follow the recipe exactly as it’s written, not skipping any steps. You’ll particularly want to look out for the following:

• Don’t Skip the Sift: Sifting the dry ingredients gives these cookies their smooth and even texture.
• Resting Is Key: Don’t be tempted to cut any corners when it comes to this step. Drying out the piped cookies is a must.
• Prepare the Tray: Last but not least, as this recipe doesn’t use parchment paper, you will need to prepare the baking tray. Make sure to grease it thoroughly and dust it lightly with flour. 

FAQ

Add-Ons

If you’re in an experimental mood, these tried and tested ingredients could help personalize your crispy anise cookies. 

• Lemon Zest: This refreshing ingredient pairs nicely with the warmth of anise. Remember that a little goes a long way, so don’t be too generous when adding the zest.
• Orange Zest: Similar as above, but also helps to give these cookies an extra festive flair. 
• Vanilla Extract (affiliate link): A subtler way to add flavor without overpowering them. If you’re feeling extra fancy, try using real vanilla paste which adds gorgeous specks throughout the cookie dough. Of course, regular vanilla extract (affiliate link) does a wonderful job of lifting the flavors as well. 
• Almond Extract (affiliate link): Another natural flavor pairing to ground anise. Just a splash adds a unique flavor note, which is both sweet and subtly nutty at the same time. 

Storage

To keep your German anise cookies fresh and tasty, follow the tips below:

• Let them cool.
• Transfer them to an airtight container.
• Keep them at room temperature for up to 10-14 days (but they rarely hang around that long...)

To freeze:

• For longer storage, you can freeze the cookies in a single layer on a lined baking sheet. Once frozen, transfer them to a freezer-safe bag or container.

More Christmas Cookies

Enjoyed these simple anise cookies? Get ready for the holiday season with more festive cookies perfect for sharing & gifting. 

Recipe