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.
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