I love classic, simple but utterly elegant cookies like vegan shortbread cookies and vegan sable cookies. For the longest time I’d been wanting to try out a vegan spritz cookie recipe, and I finally have one that is foolproof and amazing. It’s also one-bowl and incredibly easy to make. These cookies are bite-sized nuggets of crispy, tender deliciousness. Jay couldn’t stop cramming them into his mouth, and my willpower pretty much dissolved once I’d had a taste. Because they are spritz cookies you can make them in fun little shapes–I made Christmas trees, snowflakes, sunflowers and wreaths. They are so pretty they don’t even need any decorating, but a shower of colored sugar or confectioner’s sugar or even icing–if you want to indulge – would not be amiss.
Why you’ll love these vegan spritz cookies
They are delicious. SO, so good. Crispy and tender, all at the same time, with a vanilla-kissed sweetness that’s addictive. They are pretty. I love spritz cookies because they give you so much bang for so little work. You can make all kinds of fun-shaped cookies and it’s so easy. You get tons of cookies! Almost literally, because this recipe made more than 80 cookies. They are small, however, about an inch and a half in width, so be warned that one will not be enough. They make great gifts. Pretty + tasty = perfect holiday gift for that special friend or family member. The cookie dough is one-bowl. You just mix everything in one bowl, couldn’t be easier. They are easy. There are just a handful of ingredients in the dough, ones you likely already have in your pantry, and all you have to do is mix them.
Ingredients
2 ¼ cups unbleached all purpose flour. This is non-negotiable. You don’t want whole wheat flour here because you want a delicate taste and texture. 1 tablespoon tapioca flour. Corn starch is fine as a substitute. These work as an egg replacer. Don’t use flax egg here because you want to keep the flavor and texture as delicate as possible. 2 sticks (16 tbsp) vegan butter. Use any brand you like. Make sure the butter is at room temperature and soft. ¾ cup sugar. I used vegan cane sugar. 2 tablespoon dairy-free vegan whipping cream or creamer or soy milk. The cream adds some richness, but soymilk is a fine substitute. You can also use another nondairy milk. 2 teaspoons pure vanilla extract. You can also use 1 teaspoon vanilla and 1 teaspoon almond extracts for a slight variation. Colored sugar or sprinkles or confectioner’s sugar or icing for decorating the cookies (optional)
How to make vegan spritz cookies
Place the softened butter and sugar in a large bowl or the bowl of a stand mixer. This is best done with a stand mixer or a hand mixer. Using the paddle attachment on the mixer, beat the sugar and butter on medium speed until light and fluffy, about two minutes. Add the pure vanilla extract and beat in.
Add the tapioca flour or cornstarch and all-purpose flour to the bowl and mix on low speed until just combined. Add the cream to the bowl and mix in. At this point, to prevent overbeating the dough, you can simply use a spatula to mix the cream evenly into the dough. The cookie batter at this point might look a little crumbly but it will be soft and will hold together nicely when you form it into a ball. Refrigerate the dough for an hour.
Once the dough has chilled, preheat oven to 350 degrees Fahrenheit. Use a cookie press fitted with a disc of your choice, or a pastry bag fitted with a piping tip ½ inch in diameter, to press out cookies on a baking sheet at a distance of about an inch. The cookies will puff up and spread slightly during baking, but not much. You don’t need parchment paper or oil on the baking sheet as the fat in the cookies should be enough to keep them from sticking. However, if you find that your cookies are harder to get off the sheet after you bake the first batch, line the cookie sheet with parchment paper. Sprinkle colored sugar or sprinkles on the cookies, if desired. If icing the cookies, do it after the cookies have baked. Place the cookie sheet in the oven and bake 10 minutes or until very lightly brown at edges. You don’t want much color on these cookies. Let the cookies cool 2-3 minutes on the baking sheet. Then, carefully, using a spatula because they will still be soft, transfer the cookies to a cooling rack where they will continue to firm up.
Helpful tips
Always chill the dough before shaping the cookies. If you are baking one or two sheets at a time, refrigerate the remaining dough until you are ready to make more cookies. If you find that the dough is still too crumbly, add some more vegan cream or soymilk. The dough shouldn’t be too soft, but it should hold together nicely when pressed into a ball. After loading the cookie press, make sure you pump the lever up and down a few times to get out any gaps and air pockets. If you are using a pastry bag with a piping tip to shape the cookies, you can use your creativity to shape the cookies as you like them.
Storage and freezing instructions
The cookies will remain fresh in an airtight box at room temperature for 2-3 days. For longer storage, refrigerate for up to a week. You can freeze the cookies for longer storage and thaw before eating.
More delicious vegan cookie recipes
The Best Vegan Sugar Cookies Vegan Sourdough Chocolate Chip Cookies Buttery Vegan Almond Cookies Vegan Chocolate Chip Cookies Vegan and Gluten-Free Sugar Cookies 21 Delicious Vegan Cookies for the Holidays
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