Anise Overnight Cookies Recipe -
  • READY IN ABOUT 14 hrs

Anise Overnight Cookies

Recipe by  

"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. "

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Ingredients Edit and Save

Original recipe makes 5 dozen Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    13 hrs 45 mins


  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 More Reviews

Most Helpful Positive Review
Aug 17, 2010

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....

Most Helpful Critical Review
Dec 23, 2006

This recipe is okay, but once the cookies are baked and cooled, after they hit air, they turn solid as a rock.


10 Ratings

Dec 07, 2006

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.

Jan 04, 2007

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.

Dec 08, 2006

These are also calll Dresden drops or anislaibschen. My recipe tells you to let them dry out for 12-18 hours at room temperature until hard crusts form on top. When you bake them the tops should be very light colored and they should puff up so they have a second layer on the bottom. We always refer to the as "double top" cookies. They store in an airtight container for a long time so you can make them ahead at Christmas time.

Aug 06, 2005

This recipe is excellent. The texture of the cookies if very light and airy (presumably from all the beating). I used more anise extract, 1 tsp and was pleased with the results.

Jan 05, 2008

I am trying to find a recipe for anise cookies that were like the ones my Grandma made for my Dad. My Grandma called them "rocks" I guess cause they were hard as rocks. My Dad likes them dunked in coffee. He said these were close, but remembers them w/some kind of glaze. I thought these were good, but will have to alter this one a bit or continue my search. But these were good.

Dec 21, 2009

I have a similar family recipe. Some years, the cookies don't harden overnight, and when baked, come out more like a sponge. Still tasty, but just not the same. any suggestions? maggie k.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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