Simple Italian wine cookies made with just 6 ingredients.
Crunchy, not crumbly, perfect with coffee, and ready surprisingly fast.
These wine cookies are not the most photogenic cookies you’ll ever make, but they might be some of the best you’ll ever eat with a cup of coffee. They are for sure in my top 3, I think the texture is so addictive and like no other. Also, the flavor of the anise seeds and the flavor the wine gives them is so unique and delicious.
They’re Italian wine cookies, made with olive oil, wine, and anise or fennel seeds, and they have a texture that’s honestly hard to explain until you try them. Not crumbly, not soft, not biscotti-hard – just perfectly crunchy with a really unique bite.
This is a recipe my mom has been testing, tweaking, and changing for years. This version is our favorite so far, and we’re very happy to finally share it. These cookies are simple, old-school, and a little different from most sweet cookies – in the best way.
Why You’ll Love These Wine Cookies
- Made with just 6 basic ingredients
- They’re VEGAN!
- Ready quickly and very easy to make
- No mixer needed – just a bowl and a spoon
- Crunchy texture that stays crunchy
- Not overly sweet, perfect with coffee
- Works with red wine or white wine
- You will not taste a raw wine flavor, but a delicious unique flavor like no other
- Makes about 40 cookies
- Keeps well for days in an airtight container
Watch How to Make These Wine Cookies
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Ingredients for Wine Cookies
Dry ingredients
- 500 g plain flour
- 130 g sugar
- 2 tsp baking powder (10 g)
- 1 tbsp anise seeds or fennel seeds (about 8 g), finely ground
Wet ingredients
- 200 ml wine (red or white) – about 175 g
- 150 ml oil (100 g total)
- Use mild olive oil only
- If your olive oil is strong, mix with a neutral oil (like sunflower)
Optional Sugar Coating
If you want slightly sweeter cookies with extra crunch:
- Dip one side of each shaped cookie into sugar.
- Bake sugar side up.
I recommend baking half plain and half with sugar the first time and deciding which version you prefer.
How to Make Wine Cookies
- In a large bowl, mix the flour, sugar, baking powder, and ground anise or fennel seeds.
- Add the wine and oil.
- Mix with a spoon just until a dough forms.
- Do not overmix and do not knead.
- If the dough feels too dry, add 1 tablespoon of water.
- Divide the dough into two pieces.
- Roll each piece into a long, thin log, about the thickness of a finger.
- Cut into 1 cm pieces. Try to keep them even in size.
- Roll each piece into a short rope and connect the ends to form a small ring (bagel shape).
- Place on a baking tray lined with parchment paper.
Baking
- Bake at 170°C (340°F) for 20 minutes.
- Check the color after about 15 minutes.
- Lower the oven to 130°C (265°F) and bake for another 30–35 minutes to dry the cookies.
The goal is:
- Light color at first
- Then drying, not browning
Once cooled, the cookies should be crunchy and dry all the way through. If they’re still soft in the center, return them to the oven for a little longer.
Tips for the Best Italian Wine Cookies
- Grind the anise or fennel seeds well – almost to a powder. This makes a big difference.
- Every oven behaves differently. Keep an eye on color during the first bake (and second).
- These cookies are meant to dry slowly, not brown aggressively.
- Don’t skip cooling – the final texture develops as they cool.
Storage
Store the wine cookies in an airtight container at room temperature.
They keep well for several days and often get even better after the first day.
Frequently Asked Questions
Can I use red wine or white wine?
Yes. Both work well. Red wine gives a slightly deeper flavor, white wine keeps them lighter.
Are these traditional Italian wine cookies?
They’re inspired by Italian wine cookies, but this is our version after years of testing and adjusting.
Are wine cookies very sweet?
No. These are on the mild side, which is why they’re so good with coffee.
Can I make them softer?
These cookies are meant to be crunchy. If they’re soft, they need more drying time in the oven.
Other Sweets That Go Really Well with Coffee
If you love these wine cookies with your morning or afternoon cup, here are a few other treats we think you’ll enjoy:
- Orange Chocolate Cookies – zesty and rich cookies with a hint of citrus and chocolate.
- Jam Thumbprint Cookies – classic jam-filled cookies with a soft center.
- How to Make Baklava – flaky, nutty layers drenched in syrup.
- Ka’ak – Mediterranean Date Pastries – traditional ring-shaped date-filled pastries that pair perfectly with coffee.
Before You Make These Wine Cookies
These cookies are for sure in my top 3, I think they really are like no other.
These are not soft cookies, not crumbly cookies, and not classic sugar cookies.
They’re crunchy, dry, and very unique in texture. If that sounds like your kind of cookie – you’ll love them.
Italian Wine Cookies with Olive Oil and Anise Seeds
Ingredients
- 500 g plain flour
- 130 g sugar
- 2 tsp baking powder (10 g)
- 1 tbsp anise seeds or fennel seeds (about 8 g), finely ground
- 200 ml red or white wine (about 175 g)
- 150 ml oil (100 g total) Use mild olive oil, if your olive oil is strong, mix with a neutral oil
Instructions
- Preheat the oven to 170°C (340°F) and line a baking tray with parchment paper.
- In a large bowl, mix the flour, sugar, baking powder, and ground anise or fennel seeds.
- Add the wine and oil and mix with a spoon just until a dough forms. Do not knead. If the dough feels too dry, add 1 tablespoon of water or wine.
- Divide the dough into two pieces. Roll each piece into a long, thin log, about the thickness of an ‘OK’ sign (👌), roughly 2–3 cm in diameter.
- Cut into 1 cm pieces, keeping them as even as possible. Roll each piece into a short rope and connect the ends to form a small ring.
- Arrange on the prepared baking tray. If dipping in sugar, dip one side and place it sugar side up.
- Bake for 20 minutes, checking after about 15 minutes to make sure they are not browning too quickly. Each oven behaves differently.
- Lower the oven temperature to 130°C (265°F) and bake for another 30–35 minutes, until the cookies are dry and lightly colored.
- Cool completely before serving. If the cookies are still soft once cooled, return them to the oven for a few more minutes or as needed.
