Anise Overnight Cookies

Darlene Tchirkow 0

"Anise overnight cookie. Drop cookie onto greased cookie sheet and bake the next day. These are traditional in our family. Delicious with coffee! Anise oil can be found in drugstores or at a candy supplier. "

Ingredients 13 h 45 m {{adjustedServings}} servings 32 cals

Serving size has been adjusted!

Original recipe yields 60 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 32 kcal
  • 2%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 6.6g
  • 2%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 26 mg
  • 1%

Based on a 2,000 calorie diet

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  1. In a large bowl, beat eggs and sugar for 20 minutes, yes 20, with an electric mixer. Combine the flour, baking powder and salt; stir into the egg mixture along with the anise oil and continue to mix for about three minutes. Drop by teaspoonfuls onto well greased cookie sheets so that cookies are 2 inches apart. Cover the cookie sheets carefully with foil or plastic wrap and refrigerate overnight.
  2. Preheat the oven to 325 degrees F (165 degrees C). Bake cookies for 10 to 12 minutes in the preheated oven, until the bottoms begin to brown. When cool, store in tins.
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Reviews 10

  1. 10 Ratings


We have made this recipe for as long as I have been alive. One thing though. Use Anise seed instead of extracts or oils. This makes the flavor more intense. And for those who like to experiment. You can substitute the Anise with Vanilla beans...Or Almond Extract. WOW....


This is a fabulous recipe. I have been making these for years. Very simple to make. I use a pastry tube to put them on the cookie sheet. It's faster and not as messy. The drying overnight allows for the cookie to develop a crust on top so it crisps when baking. Looks kind of like a stubby mushroom after it is baked. Texture will harden as the day goes by. Reminds me of a German Springerle cookie.


Great recipe! I've tried it with lemon extract also, instead of the anise, but the anise is the traditional (and most popular here.) When I make them, I always line the cookie sheets with aluminum foil, but it's important to put the shiny side down so that the cookie sits on the dull side. Otherwise, the shiny aluminum will reflect too much heat and burn the cookies. If you do this, you don't need to grease your sheets and the cookies will easily peel off the foil once they're cool. Thanks for sharing a great old recipe.