Chocolate Spritz Cookies
The famous bakery spritz cookie recipe with a chocolate twist! Makes dozens of festive cookies with one great recipe
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
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
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.
Storage Chocolate Spritz Cookies will stay fresh for a couple weeks in an airtight container. Freeze finished or unfinished cookies for up to 2 months wrapped well to prevent freeze burn
Tried this recipe?Let us know how it was!