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Anginetti, aka Italian Christmas cookies, are simply delicious. If you have never had one of these you are missing out and you need to make them ASAP!


  • 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 the dough is all mixed together scoop out 1 tbsp cookies and roll into balls.
  • Place on a 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 wan, 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.
This recipe was republished with permission from Plantifully Based. Find the original recipe here

Francesca (Plantifully Based)

Back in 2016, Francesca created an anonymous Instagram account called 30 Vegan Days. Now, she has more than 179,000 IG followers, 16,300 YouTube subscribers - and is 'all about healthy-ish vegan comfort food'.