These Vegan Anise Spritz Cookies are a take on beloved Italian cookie recipe from Grandma Nancy that has been updated to be a plant-based, vegan version of this soft cookie that tastes just as buttery and delicious as the original.
Christmas Cookie Baking Traditions
From our morning cup of coffee before letting Ransom come out of his room, to the special drinks we enjoy while decorating the tree, everything about Christmas for us has a special meaning.
And these traditional Italian Spritz Cookies with Anise are no exception.
They are the one and only holiday cookie my husband asks for each and every year, and this year is no different.
Vegan Spritz Anise Cookies
Now it’s no secret that I am not vegan, although I do enjoy creating vegan recipes. I think it is fun to experiment with different ingredients, and I think that it is a great way to honor the food preferences of everyone in the family.
So when I was experimenting with coconut oil that was butter flavored for a client, I thought, what better way to test it out than in a cookie recipe? And to be honest, there is no way that I am using a full cup of shortening that is called for in the original recipe.
I also substituted aquafaba for the eggs. If you’re new to aquafaba, it is literally the juice that you typically drain off a can of beans, a plant-based protein stable.
Aquafaba performs surprisingly well like eggs in baking, and you can even whip them into a meringue for a delicious plant-based dessert.
The Original Italian Cookies with Anise
The Updated, Vegan Anise Cookie Recipe
For The Cookies
- 1½ cups of coconut oil
- 1 cup white, granulated sugar
- 6 tablespoons aquafaba (or two eggs)
- 1 teaspoon vanilla extract
- 1 teaspoon anise extract
- 3½ cups white flour
- ⅛ teaspoon baking soda
- 1 cup powdered sugar
- 3 teaspoons plant-based milk
- ½ teaspoon anise extract
- sprinkles, of choice
- Preheat the oven to 350 degrees.
- Line baking sheets with foil and grease and set aside.
- Cream the coconut oil and sugar with a beater on high.
- Add the aquafaba, vanilla extract, and anise extract. Mix well.
- Add the baking soda and the flour, by the cup full, until the dough is fully formed.
- Roll the dough into balls, spacing approximately 2 inches apart.
- Bake for 12-15 minutes or until lightly golden brown.
- If icing, allow the cookies to cool before frosting. Whisk together the powdered sugar, soy milk, and anise extract.
- Add a spoonful of icing and top cookies with sprinkles while the icing is still wet. Enjoy!
Nutrition Information:Yield: 40 Serving Size: 1 cookie
Amount Per Serving: Calories: 150Total Fat: 9gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 10mgCarbohydrates: 16gFiber: 0gSugar: 8gProtein: 1g