Delicious classic holiday cookies! Easy vegan spritz cookies are light and buttery. The perfect treat for a cookie exchange or holiday party.
Spritz cookies are the delicious middle ground between a sugar cookie and a butter cookie. These vegan spritz are an easy to make dessert perfect for the holidays or any time of the year! Light and buttery, they almost melt in your mouth.
Free from: wheat (optional), gluten (optional), dairy, casein, eggs, fish, shellfish, soy, sesame, peanuts, tree nuts, coconut, corn, celery, and more
Top them with sprinkles, dip them in chocolate, or leave them plain. No matter which way you make them, you’ll love how easy this homemade recipe is. Make them in one bowl and in only 30 minutes you have up to 5 dozen cookies!
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
- Vegan Yogurt
In a large bowl with your hand mixer, or in a stand mixer with the paddle attachment, whip the dairy-free butter with the yogurt and sugar until light and fluffy, about 3 to 4 minutes when mixing on medium speed. Make sure you scrape down the sides of the bowl so that all the sugar is incorporated into the butter.
Now, add the vanilla and salt. If you want to add some of the suggested flavorings, now is the time to do so. Mix this up again.
Finally, add the flour. Give it a quick mix on low speed, making sure to not over mix the batter. You may need to scrape the sides of the bowl a few times. When the batter is done, it should be soft and not sticky.
Transfer the dough to a cookie press. Press each cookie onto an ungreased cookie sheet. This is important! You don’t want any non-stick surface on the cookie tray because the cookie needs to grip in order to get the best result.
Don’t worry about them sticking! They will pop off no problem when fully baked.
These cookies don’t spread when baking so really place as many as you can onto each sheet. I normally get about 30 cookies per baking sheet, depending on the size 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.
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
Want to make these a different flavor? Try these ideas:
Peppermint - Add ¼ teaspoon peppermint extract to the dough when adding vanilla.
Orange / Lemon - Add ¼ teaspoon of orange or lemon extract to the dough when adding vanilla.
Sandwich cookies - After baking, take two spritz cookies and cover the backside of one with jame. Gently press together for an easy sandwich cookie! My favorite jams to use are strawberry and raspberry.
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.
Or, you can check out my dedicated gluten free spritz cookie which is a slightly different recipe. Both are delicious!
How to store
Keep these cookies in a sealed container on the kitchen countertop for up to 5 days after baking.
These cookies are AMAZING when frozen! Freeze fully baked and cooled cookies with a layer of parchment paper in between each layer of cookies. Freeze in an airtight container for up to 3 months.
To serve from frozen, allow to fully thaw before enjoying.
More recipes to love
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- cookie press
- measuring cup
- measuring spoons
- mixing bowls
- mixing spoons
- hand mixer or stand mixer
- Cookie trays
- ½ cup vegan butter
- 2 tablespoons vegan yogurt use vanilla or plain flavor
- ½ cup white sugar
- 1 ¼ cup all purpose flour
- 1 teaspoon vanilla extract
- Pinch salt
- In a large bowl with a hand mixer, or a stand mixer with the paddle attachment, mix together butter, yogurt, and sugar until light and fluffy, about 4 minutes on medium speed.
- Add the salt and vanilla. Mix again, scraping down the sides of the bowl.
- Add the flour, making sure to mix on low. Mix until dough just comes together.
- Transfer dough to a cookie press and press cookies onto an ungreased and unlined cookie sheet.
- Place cookies on a tray in the fridge for 15 minutes.
- Preheat the oven to 400°F.
- Place cookies in the oven for 8-10 minutes or until cookies are slightly golden brown on the edges. Be careful. These will burn very quickly! Mine were done in 9 minutes in my oven.
- Let the cookies cool on the tray for 10 minutes before transferring to a cooling rack to finish cooling. Enjoy!
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.