Vegan Anginetti

IMG_0416.JPGAnginetti aka Italian Christmas cookies. If you have never had one of these you are missing out and you need to make them ASAP. These cookies are super nostalgic for me they remind me of my great-grandmas, yes I knew 2 great grandmas and 2 great grandpas. My great grandmas were pros in the kitchen and it is definitely where I found my love of cooking. Anyway, if you are Italian and have had these cookies I am sure they make you think of a grandma too.

Okay, so what’s the deal with these cookies and why are they so good? Something about the simple icing, with the dense but sort of light at the same time cookie, sprinkled with some nonpareils and they are just little bites of heaven. The best part is this vegan version tastes just like the ones I remember having growing up. I am going to advise you to make a double batch of these because they are everyone’s favorite cookies and so great to have with Christmas morning breakfast.


2 cups flour
½ cup organic sugar (if you don’t want to use white sugar I would suggest using something lighter in color)
1 “egg” (whatever egg replacer you like)
1 ½ tsp anise
¼ cup plant milk
½ tsp vanilla extract
½ tbsp baking powder
1/3 cup vegetable oil
¼ cup vegan butter

½ cup organic powdered sugar
¼ tsp vanilla extract
1 tbsp warm water
Sprinkles of choice

Preheat the oven to 350 F. In a bowl cream together sugar and butter. Once creamed together and it looks like mashed potatoes add in your egg, plant milk, vegetable oil and vanilla. Mix together until well incorporated. Then sift your flour into the bowl. You don’t have to do this but I do think it helps the dough come together nicer. Add in baking powder as well. Mix together and then add in anise. If you want a stronger flavor add in 2 tsp. I prefer a lighter taste of the anise in the cookie so I always go on the side of less. Once dough is all mixed together scoop out 1 tbsp cookies and roll into balls. Place on baking sheet lined with parchment paper Bake for about 15 minutes. Or until cookies have slightly flattened and are a little springy to the touch. Allow to cool for at least 20 minutes before icing.  To make the frosting, add in all ingredients to a bowl mix well to combine. If you want taste a cookie and if the anise flavor isn’t coming through add in a ¼ tsp anise. To ice your cookies simply dunk them into your icing and then add your sprinkles on top.

Will make about 20-25 cookies

Egg replacer I like for baking:

If you would like to share this recipe on Pinterest, please use this picture! Thank you so much ❤
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10 thoughts on “Vegan Anginetti

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  2. Thank you so much for veganizing anginetti. This recipe is a little piece of my childhood! 💗 Can’t wait to include in my vegan Christmas cookie baking!


  3. They were amazing!! So soft yet they don’t crumble, they are quite fluffy. I used a flex egg (1tbs egg + 3 tablespoon water) as the egg replacer and it worked well. I didn’t particularly like the anise flavor so I’ll use almond extract next time and I bet they’ll be phenomenal! The anise flavor is very unique and perfect for those who are looking to make something different and distinct. Thank you for this wonderful recipe!


    1. So glad you enjoyed it!! Yes the anise flavor is the traditional Italian way of making them I only like to use a little bit because once you add in too much it is overpowering but you can always swap it out for a different flavor if you like! These are a family recipe so I am happy to hear you enjoyed it! 🙂


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