Bakery Style Italian Butter Spritz Cookies!
An array of gorgeous Christmas Spritz Cookies to adorn the table the entire month of December!
Now here’s the chocolate variation!
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!
Let me show you how can make your holiday baking life easier 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
No affiliation with any product or company linked below, solely for visual reference
Notes for Success:
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
Simply replace the aquafaba with plant milk or water to reconstitute your egg replacer instead
A few commenters have said 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.
WATCH THE YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THESE COOKIES!
Chocolate Spritz Cookies
Ingredients
- 1 cup Vegan Butter (226g)
- 1 cup Granulated Sugar (200g)
- 2 Tbs Flax Meal (16g)
- 4 Tbs Aquafaba (60ml)
- 2 teaspoon Vanilla Extract (10ml)
- 2¼ cup All Purpose Flour (280g)
- ⅓ cup Natural Cocoa Powder (32g)
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
Instructions
- Preheat the oven to 350°F
- Cream the room temperature vegan butter & sugar on medium to high speed until light & fluffy about 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 & let stand for 5 minutes to thicken to a paste. Add the vanilla extract
- Add the flax paste to the creamed butter/sugar & then whip on high speed for about 10 seconds to emulsify
- Sift the flour with the salt, baking powder & cocoa powder then add it all at once to the creamed mixture. Blend on low to incorporate all the flour
- Now mix on high speed for about 5 seconds to develop the dough.
- With your with the #826 Ateco 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, or your choice of fillings and then dip in nuts and/or sprinkles of your choice.
Video
Notes
Great information. All the egg sub choices, double pan idea, creaming time so as to prevent spreading, and refrigerating the cookies on the pans to chill the dough and lessen spreading. You’re really helping ensure success.
This recipe is DELICIOUS!!! Thank you so much for all that you do!! My family was impressed!!????
YAY! Thank you too!
After watching your YouTube videos I get so much more when clicking through to your website and reading your additional comments, such as the coffee flavor coming through the chocolate here, and the double pan use to not overcook the bottoms, and chilling the cookies before cooking to stop them from spreading.
But most importantly the reminder that you can freeze the dough to spread out the cookie making work days.
Thank John! It’s true! I get about 2 minutes retention on my YouTube videos (meaning they click off before I even get started!) So why spend all that time talking on a YouTube video when no one is listening anyway!? LOL It’s bizarre! Thankyou for clicking through~ it’s people like you who are serious about baking that get the most value from everything I do which is why I continue!
Please, please, please Gretchen! Can you send me your butter spritz recipe from back when you were Crumb boss? I made them every Christmas and they were a hit! I misplaced the recipe and everyone is expecting them this year. Not the vegan recipe, the one from crumb boss. This would be so greatly appreciated! Maddy❤️
Gretchen, what pastry bags do you use. Mine always blow out.
I use canvas bags a specific brand that I was able to buy when I had my bakery
I am not sure they are available retail though, I bought them in bulk from a restaurant supplier
How much flour do you add if you just want to make the vanilla version? 2 and a half like in the original version. I have an Italian themed dinner to make cookies. Thank you Gretchen!
Yes! CLICK HERE FOR VANILLA SPRITZ