Vegan Italian Anginette Cookies

Vegan Italian Anginette Cookies Recipe

By Hot For Food

🔪Prep Time: 35 minutes

👩‍🍳Cook Time: 10 minutes

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 (such as 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

1Preheat oven to 350°F.

2In a large bowl, combine flour with baking powder and baking soda and set aside.

3In another large bowl, using a hand mixer or 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.

4Gradually add portions of the flour mixture and fold it into the batter until you have a soft and smooth ball of dough.

5Line 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.

6Allow cookies to cool completely on a wire before icing.

7For 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.

8Dip 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. To store cookies, place 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. Thaw batches to room temperature before serving.

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