Adding chocolate to the most famous assortment of Bakery Style Italian Butter Spritz Cookies!
An array of gorgeous Christmas Spritz Cookies to adorn the table the entire month of December!
There’s nothing better than a giant assortment of cookies to please each and every person at holiday time
And the first on the list is always the Italian Spritz Cookie recipe
A direct recreation of the same recipe I used when I had my bakery
In my bakery hundreds of pounds of Christmas Cookies went out that door from November through January
It was often hard to keep up!
So let me show you how to make your holiday baking life easier this season with one recipe that will make dozens of different cookies
All you need is a pastry bag or a cookie gun and some Christmas music!
It’s helpful to have additional half sheet pans at this time of year since this recipe makes about 4 dozen!
Splurge for a couple new ones and you will be happy you did!
Vegan Sprinkles and nuts and chocolate to adorn each cookie
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Notes for Success:
I am using coffee granules in my recipe but I know many of you are against using coffee in your recipes.
Coffee and chocolate go perfect together, they actually bring out the best in each other! And typically I say “you can’t even taste the coffee!”
However this time I can taste the coffee and I love it! So for those who want to leave it out, do so with no changes to the recipe.
You can use any egg replacer of your choice.
I prefer flax meal with aquafaba for “super egg” but I have used other proprietary blends like bobs red mill with good results
You can simply replace the aquafaba with plant milk or water to reconstitute your egg replacer instead
I have had a few commenters say their cookies baked up in significantly less time than my recommended 18-20 minutes!
One person said hers were done and perfect in 8 minutes!!!
This can be due to varying ovens, for example convection ovens bake hotter and faster, but for reference I use a conventional oven
Cookie sizes will also determine how long it will take to bake and as you see mine are about 1½”- 2″ in diameter after baking
I have found that the cookies will start to get golden on edges at around 10-12 minutes, but the insides were slightly chewy and almost still raw looking after cooling.
So I have always left mine in the oven for closer to the 18-20 minute mark to ensure they stay crispy even after days in storage!
I use Ateco piping tips and mostly switch between the #824 & #866
Additionally a double sheet pan will help insulate and prevent over browning on the bottoms.
Some people have complained that their cookies spread too much in the oven loosing their shape, this has not happened to me and I bake immediately after piping
However refrigerating the piped dough on the pans before baking can help keep their shape
Spreading can be caused by over creaming the batter~ 3-5 minutes on high will get it to light and fluffy.
- Vegan Butter 1 cup (226g)
- Granulated Sugar 1 cup (200g)
- Flax Meal 2 Tablespoons (16g)
- Aquafaba 4 Tablespoons (60ml)
- Granulated Coffee 2 tsp *optional see notes above
- Vanilla Extract 2 teaspoon (10ml)
- All Purpose Flour 2¼ cups (280g)
- Natural Cocoa Powder 1/3 cup (39g)
- Baking Powder ½ teaspoon
- Salt ½ teaspoon
For the Decorations:
- *You can use whatever you like for filling and dipping the cookies. [url undefined]Vegan Chocolate[/url], [url undefined]Sprinkles[/url], Nuts, [url undefined]Ganache[/url].
- Preheat the oven to 350°F
- Cream the room temperature vegan butter and sugar on high speed until light and fluffy about 3-5 minutes.
- Be sure to scrape the bottom & sides of the bowl from time to time to ensure an even mix.
- Combine flax meal with the warm aquafaba and let stand for 5 minutes to thicken to a paste.
- If using the coffee granules you will add this to the flax paste along with the vanilla extract and whisk to combine
- Add the egg replacer mixture to the creamed butter/sugar and then whip on high speed for about 20 seconds to emulsify
- Sifted the flour with the salt, baking powder and cocoa powder and add it all at once to the mixer bowl.
- Blend on low to incorporate all the flour
- Then mix on high speed for about 10 seconds to develop the dough.
- With your with the #826 tip or with a cookie press pipe the dough onto a parchment lined sheet pan spaced about 1 inch apart.
- Bake in a preheated 350°F for about 18-20 minutes ** See notes above! or until the cookies are medium browned on the edges.
- Cool completely and fill with jams, vegan chocolates, vegan ganaches, vegan buttercream or your choice of fillings and then dip in nuts, sprinkles of your choice.
Chocolate Spritz Cookies will stay fresh for a couple weeks in an airtight container.
You can freeze finished or unfinished cookies for up to 2 months wrapped well to prevent freeze burn