Classic holiday cookies! Easy vegan chocolate spritz cookies are the perfect dessert for pop in your mouth deliciousness.
Free from: wheat (optional), gluten (optional), dairy, casein, eggs, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn, sesame, mustard, lupin, sulfites, and more
The delicious middle ground between a sugar cookie and a butter cookie, chocolate spritz cookies are an easy to make dessert perfect for the holidays … or anytime of the year! They freeze wonderfully and can even handle shipping in boxes to your loves ones.
These cookies are so light and buttery, they melt in your mouth. But they are dairy free.
Filled with rich chocolate and covered with sprinkles or powdered sugar, these cookies are a holiday treat for everyone.
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Ingredients
This is my favorite recipe for vegan spritz cookies. It is easy to mix up in one bowl and comes together in about 5 minutes.
The recipe uses basic ingredients so you want to make sure that you are using good quality. This isn’t a place to skimp on the good vanilla!
You will need:
- Butter of your choice (I used a vegan margarine)
- All purpose flour
- Vanilla extract
- Cocoa powder
- Vegan Yogurt
- Sugar
- Salt
Instructions
In a large bowl with a hand mixer or in your stand mixer with the paddle attachment, whip the dairy-free butter with the yogurt until light and fluffy. Add the sugar and mix well, making sure to scrape down the sides of the bowl.
Add the vanilla and salt. If you want to add additional flavorings this is the time to do so. Mix again until the ingredients are blended in.
Now add the flour. Give it a quick mix, making sure the ingredients are incorporated but making sure to not overmix the batter. It should be smooth and soft when finished.
Transfer the dough to a cookie press. Press each cookie onto an ungreased cookie sheet. These cookies don’t spread when baking so feel free to really pack then onto the sheet! I normally get 15-24 cookies per baking sheet, depending on the shape of the cookie.
Pop them in the fridge to chill for 10 minutes.
Bake them in a 400F oven for 8-10 minutes and remove them from the oven. Let them cool on the cookie tray and enjoy!
How to use a cookie press
Each cookie press comes with its own set of instructions but they generally follow the same idea. You open the cookie press, fill it with your dough, choose a shape you want your cookie to be, and press it!
Make sure that you use ungreased, unlined, plain boring cookie sheets for these cookies! The magic is in having the dough stick to the tray before baking.
Don’t worry about them sticking after. The butter melts into the cookie and they pop off no problems.
Also, make sure to hold the cookie press totally vertical to your cookie sheet and give one or two pumps per cookie. Depending on the shape you chose, that will determine how many pumps each cookie needs.
For these cookies, I only pressed down once per cookie.
Finally, gently pull away. Ta da! A perfect spritz cookie is left behind on your tray.
If the cookie dough sticks for whatever reason, you can always use your fingers to detach it from the press. Just place the dough back into the press and start again.
Decorating spritz cookies
What makes cookie making so fun is decorating them.
Before baking: sprinkle on sanding sugar, sprinkles, chopped dried nuts/fruits/seeds, etc.
After baking: dip in melted chocolate, pipe a little frosting, dust with powdered sugar, or cover with more sprinkles
Variations
Want to make these a different flavor? Try these ideas:
Peppermint - Add ¼ teaspoon peppermint extract to the dough when adding vanilla.
Mocha - Add 1 tablespoon instant coffee to the dough when adding vanilla.
Spicy - Add ½ teaspoon cinnamon and ¼ teaspoon cayenne powder when adding cocoa powder
Hot Chocolate - Use hot chocolate mix in place of cocoa powder.
Allergy substitutions
If you’re allergic to wheat, you can make these gluten free! Replace all purpose flour with your favorite gluten free flour. I recommend King Arthur Measure for Measure in this cookie for best results.
How to store
Keep these in a sealed container on the countertop for up to a week. These freeze wonderfully! Place them in a freezer safe container with parchment paper between each layer. Freeze for up to 3 months. Allow to thaw completely before enjoying from frozen.
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Recipe
Equipment
- cookie press
- mixing bowl
- mixing spoon
- hand mixer or stand mixer
- measuring cups
- measuring spoons
- cookie sheets
Ingredients
- ½ cup vegan butter
- ½ cup white sugar
- 2 tablespoons vegan yogurt vanilla or plain would be the best flavor to get
- 1 cup flour
- 3 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- sprinkle salt
Instructions
- In a large bowl with a hand mixer, or in your stand mixer, whip the butter and yogurt until light and fluffy. Add the sugar and whisk together again.
- Add the vanilla, salt, and cocoa powder. Combine this together well before adding the flour. It should come together into a smooth dough.
- Transfer the dough to a cookie press and put the press together according to the manufacturer's instructions. Holding the press perpendicular to the cookie sheet, press out cookies. If desired, sprinkle with decorations before baking. Chill for 15 minutes in the fridge.
- Preheat the oven to 400°F.
- Bake for 8 to 10 minutes or until the cookies look set and are slightly pulling up from the cookie tray. Be careful as these can burn quickly. My oven needed only 9 minutes to fully bake them.
- Remove from the oven and let the cookies rest on the hot baking sheet for 10 minutes before transferring to a wire rack to cool completely. If desired, decorate with frosting and other decorations.
Notes
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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