Gluten-Free Italian Anise Cookies (Vegan, Allergy-Free)
A traditional Italian cookie, these Gluten-Free Anise Cookies are so easy to make! They're vegan, allergy-free, flavored with anise extract, and perfect for your holiday cookie platter! Soft and aromatic cookies with a sweet, subtle licorice flavor and simple icing glaze with sprinkles! Anisette cookies are a classic Italian dessert you'll be making year-round!
- Prep Time: 5 Minutes
- Cook Time: 10 Minutes
- Total Time: 15 minutes
- Yield: 12-14 Cookies 1x
- Category: Dessert
- Method: Bake
- Cuisine: Italian
Ingredients
Scale
- 1 1/2 Cups Gluten-Free Baking Flour
- 1 Tsp Baking Powder
- 1/3 Cup Granulated Sweetener (or preferred granulated sugar)
- 4 TB Vegan/Allergy-Free Butter (cold, cubed)
- 3 TB Unsweetened Non-Dairy Milk
- 1 Prepared Bob's Red Mill Egg Replacement
- 3/4 to 1 Tsp Pure Anise Extract
For the Icing:
- 1/2 Cup Powdered Sweetener (or preferred powdered sugar)
- 2 Tsp Water (approximately)
- Rainbow Nonpareils
Instructions
- Preheat the oven to 375°F.
- In a large mixing bowl, whisk together the flour, baking powder, and sweetener.
- Add the prepared egg replacement, milk, cold and cubed butter, and anise extract.
- Mix and knead the cold butter in using a fork or your hands until the dough forms.
- Roll 12 to 14, 1 to 1.5-inch dough balls, and space them out on a parchment paper or Silpat lined baking sheet.
- Bake the cookies in the preheated oven for 10 to 12 minutes. Remove and let them cool completely on a worse rack.
- Make the icing by slowly adding teaspoons of water to the powdered sugar, keep it thick, but drippy. Then dunk the tops of the cooled cookies in the icing first then into the sprinkles before placing the cookies aside and letting the icing set.
Nutrition
- Serving Size: 1 Cookie
