Vegan Spritz Cookies
Preheat your oven to 350°F
Ingredients
- Vegan Butter or Shortening 1 cup 226g
- Granulated Sugar 1 cup 200g
- Egg Replacer 2 teaspoons 4.8g **se notes above
- 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:
- Use whatever you like for filling and dipping the cookies!
Instructions
- 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.
Video
Notes
Cookies will stay fresh for several weeks in an airtight container
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)
Tried this recipe?Let us know how it was!