anise is a flavor my family has always reserved for what we call “wedding cookies,” but what are actually called italian knot cookies or anginetti (traditionally made with lemon). i never even thought to put anise in anything else until a few years ago when i found my go-to sugar cookie recipe on vegweb. i used anise instead of the other suggested flavors because sugar cookies are way easier to make than the knots (our recipe makes a shitload and they take FOREVER to roll out, knot, ice and sprinkle). did any of that make sense? meh, i don’t care.


more valentine’s day cookies, ugh


2.5c all purpose flour
1t baking soda
1t cream of tartar
1.5c powdered sugar
1c vegan margarine
1 “egg” (i use ener-g, but the flax method works too)
1t vanilla extract
1/2t anise extract

sift the dry ingredients together. combine the wet ingredients (including sugar) in a separate bowl. add the dry to the wet until it’s all combined. it’s ok if your dough comes out crumbly– it’ll all come together eventually. refrigerate up to two hours, but i wouldn’t recomment much longer than that. some people refrigerate overnight, but this dough gets a little too solid after about 90 minutes in the fridge. when you’re ready to bake, preheat to 375°F and roll your dough to about a quarter inch thickness on a surface dusted with powdered sugar, not flour. i cut mine into circles with a 2-inch diameter cup because i was too lazy to go find the cookie cutters (luckily, because my cousin brought over some heart-shaped sugar cookies). bake these for about 9 minutes (don’t let the bottoms brown, of course) and cool completely on a wire rack before frosting.


1T ener-g egg replacer
1.5T cold water
pinch of cream of tartar
1/4t vanilla
1t non-dairy milk
1c powdered sugar

beat the egg replacer and water until it’s thick and frothy. if you’ve ever made royal icing before you know it’s super eggy, and in my experience the fake egg is what helps it dry opaque in a vegan recipe. stir in the cream of tartar (which also helps with the stability of the icing), vanilla and nondairy milk. you could use more anise in the icing, but the flavor is pretty intense in the cookies already. this is also where you would add any food coloring, remembering it will get lighter once you add the last ingredient. now slowly add the powdered sugar until it’s thick enough to hold its shape.


for my cookies, i first piped on the outline of the heart on all of the cookies and then thinned out the icing a little bit with water so it flowed easier. then i flooded the insides of the hearts and added sprinkled. doing the thick outline is what helps make your cookies look pro, in my opinion. otherwise they just look kind of melty and homemade and gross, not that i’m a cookie snob or anything. anyway, enjoy 🙂

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