vegan Italian anise Christmas cookies

vegan Italian anise Christmas cookies

recipe under the cut!


for the cookies:

  • 3 cups all-purpose flour, measured by spooning flour into a measuring cup until heaping and then levelling off
  • 1 tbsp plus 1 tsp baking powder
  • ½ tsp salt
  • ½ cup vegan margarine, softened
  • ½ cup granulated sugar
  • ¼ cup plus 2 tbsp vegetable or canola oil
  • ¼ cup soy or other non-dairy milk
  • 1 tbsp anise extract
  • 1 tsp vanilla extract
  • about 3 tbsp water

for the frosting:

  • 2 cups powdered sugar
  • ¼ – ½ tsp anise extract
  • 2-3 tbsp water
  • coloured nonpareils


for the cookies:

1. mix dry ingredients (flour, baking powder, and salt) in a large bowl until combined and set aside.

2. cream margarine and sugar together with an electric mixer until smooth.

3. add oil to sugar mixture and continue to beat until mixed thoroughly. add milk, anise, and vanilla and stir until combined.

4. add the mixed wet ingredients into the flour slowly, stirring until just combined.

5. add water as necessary until the dough is very soft but not sticky.

6. form into small balls of dough about an inch in diameter and place onto parchment-paper-lined baking sheets at least an inch and a half apart. bake at 350F for 10-12 minutes, until almost firm and just beginning to brown on the bottom.

for the frosting:

1. mix anise extract into powdered sugar in a medium-sized bowl. add water until frosting is thin enough to spread itself evenly but thick enough to form a solid shell on top of each cookie.

to assemble:

1. allow cookies to cool completely. dip the top of each cookie into the bowl of frosting and sprinkle with nonpareils. allow to harden before serving.

***decorate soon before serving if you don’t want the dye in the nonpareils to bleed!***