By Becky Hardin
Updated Dec 11, 2025
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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5-Star Review
“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!
Ingredients1x2x3x
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.
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 .
more cookie recipes
Pecan Pie Cookies
Pignoli Cookies (Pine Nut Cookies)
Chocolate Gooey Butter Cookies – Chocolate Cake Mix Cookies
No-Bake Avalanche Cookies
Riscotti Cookies (Italian Anise Cookies)
Equipment
- Kitchen Scale (optional)
- Hand Mixer
- Baking Sheet
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.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
