Finally the best recipe for Vegan Spritz Cookies!
This is my famous bakery style spritz cookie that I shared many years ago; now adapted to be egg and dairy free but the taste has never been better!!
Adorned with whatever tickles your fancy; this one recipe will make a variety of shapes and flavors as you see in the picture.
No more worries with this amazing recipe!
I am telling you, you will have dozens of varieties of cookies in no time at all.
The best part is the filling the cookies with chocolate and jam and dipping them in sprinkles, nuts or even crushed oreos!
I have even made my own homemade sprinkles that would be great for these cookies!
But my favorite ones were the chocolate dipped with crushed peppermint! Yumm!
I wasn’t really sure how many to say this recipe yields though, because depending on how big or little you pipe them your total count will vary.
But definitely make the whole recipe as listed below because trust me, you will be eating a good portion of them before the party even starts!
Ok I’m starting to sound like an infomercial but seriously! These are so good and so easy and so fun!!
FOR QUESTIONS ABOUT THE EGG REPLACER- PLEASE READ THE NOTES IN THE RECIPE BELOW!
AND READ BEYOND THE RECIPE, AS THERE ARE EVEN MORE NOTES REFERRING TO THE SUCCESS OF THIS RECIPE! 🙂
I am using the Plant Based Egg egg replacer by Freely Vegan as I find it to be the best on the market. It is worth buying it as it has a shelf life of over 1 year and I have been using it for pretty much everything anyway! If you do not want to buy it or cannot get it, you can use any egg replacer of your choice. I have used flax meal and other proprietary blends (like bobs red mill)- however all have to be reconstituted, whereas the PBE goes directly into the dry, so just use some of the liquid from the recipe to reconstitute. . I have also used aquafaba with good results, so if you do that just take out the same amount of the liquid from the recipe - 2 Tbs to sub is good.
**Note on Bake Time. I have had a few commenters say their cookies took significantly less time that my recommended 22 minutes! One person said hers were done and perfect in 8 minutes!!! *This can be due to varying ovens (convection or not - I do not use convection!) and also COOKIE SIZES! Mine are quite large, and I suspect most people are making them much smaller than me)
So with all this being said, I have found that the cookies will certainly be "done" and starting to get golden on edges at around 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 20 minute mark to ensure they stay crispy even after days in storage! (*Double sheet pan will help insulate and prevent overbrowning on the bottoms)
- Vegan Butter or Shortening 1 cup (226g)
- Granulated Sugar 1 cup (200g)
- The Plant Based Egg by Freely Vegan 2 teaspoons (4.8g) **se note
- Plant Milk 5 Tablespoons (75ml)
- Vanilla Extract 2 teaspoon (10ml)
- All Purpose Flour 2½ cups (312g)
- Baking Powder ½ teaspoon
- Salt ½ teaspoon
- For the Decorations:
- *You can use whatever you like for filling and dipping the cookies. Vegan Chocolate, Sprinkles, Nuts, Ganache.
- Cream the vegan butter or shortening and sugar on high speed until light and fluffy about 3 minutes.
- Combine the vanilla extract with the room temperature plant milk and then add it to the creaming mixture 1 Tbs at a time, but using only 3 Tbs. The rest goes in last.
- Be sure to stop and scrape the bottom and sides of the bowl for an even mix.
- Add the sifted flour, salt, plant based egg egg replacer and baking powder by the heaping spoonful in about 4-5 additions while mixing on low speed.
- Once the flour is incorporated, add the rest of the plant milk
- 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 20-22 minutes ** See note above! or until the cookies are medium browned on the edges. I find that the vegan version of spritz cookies take longer to bake for a crispy cookie than non vegan spritz cookies, so be sure to bake them a few minutes longer than lightly golden
- 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.
You can freeze the cookie shells, but I do not recommend to freeze the sandwiched cookies once they are filled and adorned.
(The thawing will cause condensation which is not great for chocolate and could cause bleeding of the colors of the sprinkles)
I have gotten comments from time to time that the cookies have spread. I do not have this problem, but here is my response to try to troubleshoot:
Gretchen: “I made these cookies today and they taste great! But they spread, I used flax egg for the egg replacer, can you help me figure out the problem?”
Me: ” Hmm, I’ve used flax egg in the paste in the past and it was Ok, so I can’t really say it was that… but I have switched to the Plant Based Egg for almost all of my recipes nowadays. It is really great for EVERYTHING! (I do prefer it, so if you can, it is really worth the buy!)
What vegan butter are you using? That may be the culprit? I use Earth Balance mostly but have also used Fleishmanns (it’s dairy free and cheaper) and that works as well.
Spreading can also be caused by over creaming the batter? Just about 3-5 minutes on high will get it to light and fluffy. Another thing that may help is refrigerating the piped dough (on the pans) before baking, this can help keep their shape)