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vegan italian anginette cookies

I would’ve never thought to make vegan anginette cookies if it weren’t for a series I took part in on Kin Community’s YouTube channel called Dinner Exchange. This recipe was developed by a hot for foodie named Joe Rapuano and he took his grandma’s old family recipe and made it vegan for me to try. Go watch Dinner Exchange now to learn all about his story!

 

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vegan italian anginette cookies

These are traditional Italian cookies normally served at Christmas, but they're are just too cute to leave for the holidays. Make them any time of year - a kids birthday party or baby shower! 

Course Dessert
Cuisine Italian
Keyword anginette, cookies, holiday, italian
Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings 120 small cookies
Author Lauren Toyota

Ingredients

cookie batter

  • 4 1/2 C all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 C vegan butter, softened to room temperature (2 sticks or 8 oz)
  • 1 3/4 C granulated sugar
  • 3 egg substitutes (I used Neat Egg but you could replace with ground flax)
  • 1 tbsp flax + 3 tbsp water = 1 egg let thicken for 10 minutes
  • 1 tsp almond or vanilla extract
  • 2 C (or 16 oz) vegan ricotta
  • 1 tsp lemon zest

topping

  • 2 C powdered sugar
  • 1 to 2 tbsp nondairy milk
  • 1/2 tsp vanilla or almond extract OR more lemon zest
  • vegan friendly rainbow sprinkles

Instructions

  1. Preheat oven to 350°F.

  2. In a large bowl combine flour with baking powder and baking soda and set aside.
  3. In another large bowl using a hand mixer or do this in a stand mixer cream butter with sugar until soft and fluffy. Then add vanilla or almond extract and gradually add the egg substitute in portions while continuing to beat the mixture together. If using a stand mixer you can continue to mix in the ricotta and zest on low speed until well combined or use a spatula to fold it into the mixture by hand.

  4. Then gradually add portions of the flour mixture and fold it into the batter until you have a soft and smooth ball of dough.
  5. Line baking sheets with parchment paper and roll 3/4-inch round balls of dough. Space slightly apart on the sheets. Do not flatten. Bake one sheet at a time on the middle rack for 10 minutes.
  6. Allow cookies to cool completely on a wire before icing.
  7. For the icing, combine the powdered sugar with 1 tablespoon of nondairy milk until smooth. Gradually add extra teaspoons of milk until you get a smooth and oozing icing. The icing should move slightly on the cookie but not drip a lot down the sides.

  8. Dip the tops of each cookie into the icing allowing excess to drip off. Place face up on the baking sheets and add rainbow sprinkles. Let the cookies sit out to dry the icing. 

Recipe Notes

Grandma's original recipe included anise extract in replace of almond or vanilla but that flavour isn't our favourite! You can substitute as you like.

Store in containers between layers of parchment paper at room temperature with a loose fitting lid or wrapped loosely with plastic wrap. Some air can get in. If you seal the containers air tight for storage that may make the icing sugar become moist and absorb into the cookies.

Do not freeze this cookie dough. But if you want to store them over the holidays, freeze finished cookies once they're completely dry and layer them between parchment paper. Keep for up to 2 months.

Thaw batches to room temperature before serving.

5 comments

  • Sarah | Well and Full 2 years ago

    These cookies look amazing! I love the rainbow sprinkles. You’re right, way too good to be just for the holidays! 😀

  • nina macylaan 2 years ago

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  • Amy 2 years ago

    Hi ! I couldn’t get my hands on Tofutti brand , but I did get an 8oz kitehill vegan ricotta. Can this recipe be cut in half ?

    • Lauren Toyota 2 years ago

      yup easy to cut in half!

    • Lauren Toyota 2 years ago

      make sure the ricotta doesn’t have onion or garlic in it… of course!

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