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Fare Isle » Sweet » Vegan Anise Seed Shortbread Cookies

Vegan Anise Seed Shortbread Cookies

published: December 14, 2017 / updated: February 5, 2025by
These Vegan Anise Seed Shortbread Cookies are buttery, crisp, and infused with the warm, aromatic flavor of anise. Made with simple plant-based ingredients, they’re perfect for holiday baking, gifting, or enjoying with a cup of tea. Easy to make and deliciously unique, this recipe is a must-try for cookie lovers!
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Delight in these flavorful vegan anise seed shortbread cookies, perfect for holiday gatherings or a cozy tea time treat.

Square shortbread cookies with flecks of black sesame seeds are placed evenly on a parchment-lined baking sheet. The cookies are light golden brown, showcasing a textured surface. The background is slightly blurred. this …

Discover the perfect blend of sweet and aromatic flavors with these vegan anise seed shortbread cookies. Infused with the distinctive taste of anise and a satisfying crunch from the seeds, these cookies are a delightful addition to your holiday baking repertoire. They also make thoughtful homemade gifts that stay fresh during shipping.

Table of contents

Why You’ll Love This Recipe

  • Vegan-Friendly: Made without any animal products, suitable for those following a plant-based diet.
  • Unique Flavor: The anise seeds provide a subtle licorice-like taste that sets these cookies apart.
  • Perfect for Gifting: These cookies have a good shelf life, making them ideal for holiday gift boxes.
Carved rolling pin on parchment with an embossed pattern on rolled-out cookie dough. A red and white cloth, a wooden spoon with spices, and a small bowl of black pepper are nearby.

Ingredients

  • Vegan Butter or Shortening – Creates a rich, tender texture and gives the shortbread its signature melt-in-your-mouth feel.
  • Powdered Sugar – Provides sweetness while keeping the cookies soft and delicate, unlike granulated sugar.
  • Anise Extract – Adds a warm, aromatic licorice-like flavor that makes these cookies unique and fragrant.
  • Coconut Milk – Helps bind the dough and adds a slight richness without overpowering the anise flavor.
  • All-Purpose Flour – Forms the base structure of the cookies, giving them a crisp yet tender bite.
  • Arrowroot Powder – Acts as a binder and helps create a light, crumbly shortbread texture.
  • Kosher Sea Salt – Balances the sweetness and enhances all the flavors.
  • Anise Seeds – Provide a subtle crunch and intensify the natural anise flavor in every bite.
A rolled-out dough on parchment paper, speckled with small seeds, is beside a decorative rolling pin. A small wooden bowl and spoon with seeds are placed next to it on a marble surface. A cloth is partially visible in the background.

Step-by-Step Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Cream Butter and Sugar: In a mixing bowl, beat the vegan butter and powdered sugar until light and fluffy.
  3. Add Wet Ingredients: Mix in the anise extract and coconut milk until well combined.
  4. Incorporate Dry Ingredients: Gradually add the all-purpose flour, arrowroot powder, kosher sea salt, and anise seeds. Mix until a stiff dough forms. If the dough is too crumbly, add an additional tablespoon of coconut milk.
  5. Roll and Shape: On a lightly floured surface, roll out the dough to your desired thickness. Use cookie cutters or a stamped rolling pin to shape the cookies.
  6. Bake: Place the cookies on the prepared baking sheet and bake for 12-15 minutes, or until the edges are lightly golden.
  7. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
A baking tray with neatly arranged rectangular pastry squares, each embossed with intricate designs. A wooden spoon with herbs is nearby, along with a textured rolling pin and a red-patterned cloth on a marble surface.

Tips for Success

  • Chill the Dough: If the dough becomes too soft to handle, refrigerate it for 15-20 minutes before rolling.
  • Storage: Store the baked cookies in an airtight container at room temperature for up to two weeks.
Rows of square cookies with a textured surface, arranged neatly on a parchment-lined baking sheet. The cookies have a light golden color, suggesting they are freshly baked.

Recipe FAQS

Can I substitute anise extract with another flavor?

Yes, if you’re not a fan of anise, you can substitute it with vanilla or almond extract for a different flavor profile.

Is there a gluten-free option for this recipe?

You can try using a gluten-free all-purpose flour blend in place of regular flour. Keep in mind that the texture may vary.

A stack of square cookies with embossed designs sits on a dark, round metal tray. A red and white cloth is partially visible in the background.

These vegan anise seed shortbread cookies are a delightful treat that combines a tender crumb with the unique flavor of anise. Whether you’re baking for the holidays or simply indulging in a sweet snack, this recipe is sure to become a favorite.

A stack of square cookies with visible seeds on top of a dark round tray. In the foreground, a broken cookie and a small wooden spoon with seeds are on a white surface. Pine needles and red berries decorate the scene.

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Square shortbread cookies with flecks of black sesame seeds are placed evenly on a parchment-lined baking sheet. The cookies are light golden brown, showcasing a textured surface. The background is slightly blurred.

Vegan Anise Seed Shortbread Cookies

Author: Kaity Farrell
These Vegan Anise Seed Shortbread Cookies are buttery, crisp, and infused with the warm, aromatic flavor of anise. Made with simple plant-based ingredients, they’re perfect for holiday baking, gifting, or enjoying with a cup of tea. Easy to make and deliciously unique, this recipe is a must-try for cookie lovers!
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Prep Time: 15 minutes
Cook Time: 12 minutes
Resting Time: 5 minutes
Total Time: 32 minutes
Servings: 24 cookies

Ingredients

  • 113 g vegan butter or vegan shortening 1/2 cup or 1 stick
  • 65 g powdered sugar 1/2 cup
  • 2 teaspoons anise extract
  • 2 tablespoons coconut milk
  • 120 g all-purpose flour 1 cup less 2 tablespoons
  • 2 tablespoons arrowroot powder
  • 1/4 teaspoon kosher sea salt
  • 1 tablespoon anise seeds

Instructions

  • Preheat oven to 350˚F (175˚C) and line a baking sheet with parchment paper or a silicone mat.
  • Cream together butter and powdered sugar in a mixing bowl with a beater or stand mixer until fluffy, about 3 minutes.
  • Add anise extract and coconut milk and cream together until incorporated.
  • Add flour, arrowroot powder, salt and anise seeds and combine until a stiff dough forms. You may have to use your hands to knead it together. If the dough is too crumbly and won’t come together in your hands, add another tablespoon of coconut milk.
  • If using a stamped rolling pin, roll dough first into a rectangle to about 1/2″ thickness on a lightly floured work surface with a floured regular rolling pin. Roll a floured stamped rolling pin over the dough pressing hard enough to leave an imprint, which will flatten the dough to about 1/4″ thickness.
  • Cut out stamped cookies and carefully transfer to the baking sheet. (An offset spatula works well for this.) 
  • Rework dough scraps and continue with whichever method you’ve chosen.
  • Once cookies are cut out, place the baking sheet into the fridge for 15-20 minutes or freezer for 5 minutes. This will help preserve the stamping and/or cutout shapes during baking.
  • Bake at 350˚F for about 12-15 minutes until cookies have started to turn golden around the edges and bottoms. You will also smell the lovely anise aroma when they are done.

Notes

  • If using cookie cutters, roll dough out to about 1/4″ thickness. Then cut out cookies and transfer to baking sheet.
  • You can also cut cookies into rectangles with a sharp kitchen knife and prick them with a fork for a traditional shortbread cookie look.
  • Cookies will keep in an airtight container for up to 2 weeks at room temperature.
  • Powdered sugar contains cornstarch and is necessary for this recipe to help create a stiff dough, which will preserve the stamping effect. I used organic/non-GMO powdered sugar. You can also make your own by processing 1 tablespoon cornstarch per 1 cup of sugar in a food processor/dry blender until a powder is formed.
Course: Cookies
Cuisine: American
Keyword: christmas cookies, anise shortbread, shortbread cookies

Nutrition

Serving: 1cookie | Calories: 69kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 55mg | Potassium: 13mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.4mg
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Comments

  1. KEnneth

    We don’t see when to put in the anise seeds? They’re listed in the ingredients, but the recipe directions don’t ever mention them.
    It looks like they just get mixed into the dough because we ca see them in the pictures.
    Can’t wait to taste these!

    Reply

    • Kaity Farrell

      Thanks for your question, Kenneth! The anise seeds are added with the flour, arrowroot and salt. I updated the recipe. Thanks for catching that. xx Kaity

      Reply

  2. Lutrinae

    Your cookies look great!

    I’ve seen that you mentioned the stamp part fading, I’ve read on recipes that they need to dry for a day before baking in order to hold up well, maybe that’s what happened?

    I can’t wait to try and make some, need to get the mold first, I didn’t know there were roller pins too!

    Reply

    • Kaity Farrell

      Thanks, Lutrinae! Yes, I’ve heard that too. I will have to try it out. xx Kaity

      Reply

  3. Dana Nassau

    I am curious about adding the anise to the dough. I learned to dry the cookies over a bed of anise seeds so they adhere to the bottom of the cookies. Did you try this and it didn’t work? I’m wondering if I should try this method and see.

    Reply

    • Kaity Farrell

      Thanks for your question, Dana! This recipe is a shortbread cookie, not a traditional springerle recipe. I did not try drying the cookies before baking them because of the high amount of fat in shortbread dough. The stamping faded a bit while baking as you can see in the images. I’ve been making stamped gingerbread cookies this year and let those dry overnight, which helped preserve the stamping.

      Reply

  4. Kaity Farrell

    5 stars
    Ask me anything!

    Reply

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