Vegan Spritz Cookies
Simple 6 ingredient spritz cookie recipe that works with a cookie press or piped by hand with a pastry bag!
Ingredients
- 1 cup Vegan Butter or Shortening 226g
- 1 cup Granulated Sugar 200g
- 6 Tbs Plant Milk 90ml
- 2 teaspoon Vanilla Extract 10ml
- 2½ cup All Purpose Flour 312g
- ½ teaspoon Baking Powder
For the Decorations:
- Use whatever you like for filling and dipping the cookies!
Instructions
- Cream the vegan butter & sugar on high speed until light & fluffy about 3-5 minutes.
- Combine the vanilla extract with the room temperature plant milk & then slowly add it to the creaming mixture
- Be sure to stop and scrape the bottom and sides of the bowl for an even mix.
- Add the sifted flour & baking powder all at once & mix just until incorporated
- With your with the #826 Ateco tip as shown in the video or with a cookie press pipe the dough onto a parchment lined sheet pan spaced about 2 inches apart.
- Bake in a preheated 350°F for 18-20 minutes or until the cookies are medium browned on the edges
- Cool completely then fill with jams, vegan chocolates or your choice of fillings then dip in nuts & sprinkles of your choice.
Video
Notes
It's difficult to say how much this recipe yields because depending on how big or small you pipe your shapes, your total count will vary.
A few commenters say their cookies took significantly less time than my recommended 22 minutes! One person said hers were done and perfect in 8 minutes!!! This can be due to varying ovens and I do not use the convection setting here Not to mention the cookie sizes will change the bake time; I typically pipe mine quite large, as you can see in the video visual below
Additionally a double sheet pan will help insulate and prevent over browning on the bottoms.
Spreading can also be caused by over creaming the batter.
Just about 3-5 minutes on high will get it to light and fluffy.
Refrigerating the piped dough on the pans before baking, this can help keep their shape However the dough is normally very stiff but it is definitely pipe able as you see in my video. The longer it sits the flour absorbs into the dough it tends to get stiffer. If you find this to be the case you can put it back on the mixer and drizzle in a tablespoon of plant milk to loosen it up One viewer noted it was impossible for the dough to release from the cookie press and I think this will be alleviated by adding more plant milk to loosen the dough Storage Cookies will stay fresh for several weeks in an airtight container or freeze for up to 1 month (but I do not recommend to freeze the sandwiched cookies once they are filled and adorned since the thawing will cause condensation which is not great for chocolate and could cause bleeding of the colors of the sprinkles)
Refrigerating the piped dough on the pans before baking, this can help keep their shape However the dough is normally very stiff but it is definitely pipe able as you see in my video. The longer it sits the flour absorbs into the dough it tends to get stiffer. If you find this to be the case you can put it back on the mixer and drizzle in a tablespoon of plant milk to loosen it up One viewer noted it was impossible for the dough to release from the cookie press and I think this will be alleviated by adding more plant milk to loosen the dough Storage Cookies will stay fresh for several weeks in an airtight container or freeze for up to 1 month (but I do not recommend to freeze the sandwiched cookies once they are filled and adorned since the thawing will cause condensation which is not great for chocolate and could cause bleeding of the colors of the sprinkles)
Tried this recipe?Let us know how it was!