These vegan anginetti are a traditional Italian Christmas cookie. they soft, sweet, and have a subtle flavor of anise. My absolute favorite.
I actually put this vegan anginetti recipe out 4 years ago, in 2017!!! But because it was so long ago and my blog, photography, and video skills have come a long way since then I wanted to redo this one. I also just love these cookies so much and feel they need some new attention on them. These cookies are very special to me and we eat them every Christmas.
Family Recipes
These cookies can be made very differently depending on the recipes you look at. Some people use lemon, some use the anise extract, some don’t. Some make the dough into a knot shape. Either way they are all are a similar texture, have a light icing and are typically covered with nonpareil sprinkles. I am not a big sweets person but these cookies turn me into a cookie monster.
Anise Extract
For me the main flavor in these is anise. If you have never had it, it tastes somewhat like black licorice. I actually hate black licorice but the flavor works very well in these cookies. I also do not add too much extract so it just has a subtle flavor and isn’t over powered. My suggestion is to add more anise extract into the icing if you want a very strong anise flavor. You can try the cookie after they are baked and if you desire more of the flavor just add it in.
Cookie Texture
The thing I think I love most about these cookies is the texture. It is sort of cake like but also very cookie like. They are a soft and honestly just incredible. I love that even though they are soft they still have some structure to them and don’t just completely fall apart.
Sprinkles
So, here is the bad news most sprinkles aren’t vegan. The confectioners glaze in sprinkles is usually made from crushed up beetles. Yeah, I know, pretty gross. But have no fear because there are vegan sprinkles! I got mine from Sweetapolita. You can also find some online, these ones from Wilton look to be good or these ones from Supernatural. If you can’t find nonpareils don’t worry just use any vegan sprinkles you like they will still taste great.
FAQ
- Can this be made gluten free? I haven’t tired. My best suggestion would be to use a gluten free all purpose flour but I can’t speak for the outcome of the results.
- How long do these last? To be honest, we never have them around for more than a day or two in my house. I would say up to 3 or 4 days on the counter covered. You can also freeze them too.
- Do I have to use anise? If you are totally against using it then you can leave it out!
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Vegan Anginetti
Ingredients
Cookie
- ¼ cup vegan butter
- ½ cup organic granulated sugar
- 1 egg replacer
- ½ teaspoon vanilla extract
- ¼ cup nondairy milk unsweetened and unflavored
- 1 ½ tsp anise extract
- ⅓ cup vegetable oil
- 2 cups all purpose flour
- ½ tablespoon baking powder
Icing
- ½ cup organic powdered sugar
- 1 tablespoon warm water
- Sprinkles of choice
Instructions
- Preheat the oven to 350°F (176°C).
- in a large bowl cream together sugar and butter with the back of a fork. Once creamed together and it looks like mashed potatoes add in your egg, plant milk, vegetable oil, anise extract, and vanilla extract. Mix together until well incorporated.
- Add the flour and baking powder. Mix together with a spoon until dough is beginning to form.
- Once dough is all mixed together scoop out about 1 tbsp of dough and roll into balls. Place on a parchment lined baking sheet.
- 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 30 minutes before icing.
- To make the icing, add ingredients to a medium bowl mix well with a spoon 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.
Video
Notes
could you use oat flour as a replacement?
i haven’t tried so I can’t say for sure
I love anise cookies. Thinking of them reminds me of the intoxicating fragrance of Italian bakeries in NYC back in the day. I’d like to try these with ground anise seeds instead of the anise extract. Could you tell me how much of the ground seeds should be substituted? Thanks.
Hi Mary! So glad it can bring back great memories. Oh to be honest I have no idea in my family we have always used anise extract. I would really think not very many seeds as the flavor is so strong.
These are excellent! I grew up eating the non- vegan version of these on my Italian grandmother’s kitchen. It was so nice to find a vegan version that tastes reminiscent of those, and with such simple ingredients. I made a half a batch most recently, and saved the extra dough and made it into biscotti that was equally delicious. Thanks for a great recipe and for the trip down memory lane!
Hi Natalie!!! awww yay that makes me so so happy to hear. puts a big smile on my face. thank you for taking the time to leave a comment and a review really means so much xo
Hi how much egg replacer do we put in the dough as it says in the recipe to add 1 egg replacer not specific if it’s a spoon or cup.
Also can you replace the arinse with something else I want to make these with children.
Hi Oriana, so 1 egg replacer just means the equivalent of whatever 1 egg is with what you are using. As I shared in the recipe notes I use Bob’s Red Mill Egg replacer so they provide the measurement on the back for what 1 egg replacement is. However, you could also use a flax or chia egg which is a standard measurement for that is 1 tbsp of flaxseed meal/chia with 3 tbsp of water. The anise flavor is not strong in my cookies as I do not like it to be overbearing. However, if you would like to use vanilla extract or lemon extract instead you can. But I do encourage you to make it with a splash of the anise to give it the proper flavor.