These vegan Anise and Brown Sugar Cookies have quickly become my favorite cookie recipe. They’re so easy and quick to make, yet so fancy!
I first saw this recipe in an amazing New York Times video of Susan Spungen showing her favorite Christmas cookie recipes.
If you enjoy watching other people bake as much as I do, please watch this video.
The original recipe, sadly, isn’t vegan and is hidden behind a paywall, so here I am, showing you once again how easy it can be to veganize fancy treats like these Anise and Brown Sugar Cookies.
Click here for more vegan Christmas cookie recipes!
Anise and Brown Sugar Cookies
- 2 Cups All Purpose Flour 255 g
- ⅓ Cup Cornstarch 45 g
- ¾ tsp Salt
- 1 Cup Margarine 225 g
- ½ Cup Light Brown Sugar 110 g
- 1 tsp Vanilla Extract
- 1-2 tbsp Aquafaba or plant based milk
- 1-2 tbsp Anise Seeds
- Cream together sugar, vanilla, and margarine
- Mix dry ingredients in a separate bowl
- Add dry to wet ingredients and mix with a wooden spoon, a mixer or your hands until just combined
- Divide dough into two balls and flatten to discs
- Chill for 10-20 minutes
- Preheat oven to 180°C / 350°F
- Place one disc on a piece of parchment paper or silicone baking mat and roll out to a rough oval shape and about 5-6mm or ¼ inch height
- Dock (prick with a fork) all over and place in the freezer for about 10 minutes
- Brush on a thin coating of Aquafaba and sprinkle on anise seeds
- Bake for 15-17 minutes or until the edges are deeply golden
- Let cool for about 5-10 minutes, then cut into rectangles using a serrated knife
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