Buttery Vegan Spritz Cookies: Your Guide to Easy, Festive, and Delicious Holiday Baking
Get ready to add a new favorite to your holiday baking traditions with these absolutely irresistible buttery vegan spritz cookies. These charming treats are not just a delight to look at with their festive shapes and colorful sprinkles; they’re also incredibly rich, moist, and tender, dissolving in your mouth with every bite. If you’re searching for the perfect plant-based holiday cookie that’s both fun to make and guaranteed to impress, look no further. These easy vegan spritz cookies are designed to bring joy to your kitchen and your taste buds, proving that dairy-free baking can be just as decadent and flavorful as traditional recipes.
For any cookie enthusiast, the holiday season offers a special opportunity to indulge in classic recipes and discover new ones. And these buttery vegan spritz cookies have quickly become a staple in my kitchen. What makes them so special? Beyond their adorable appearance, it’s their remarkably straightforward preparation – often taking less than an hour from start to finish – coupled with an explosion of flavor. Each cookie bursts with the comforting notes of pure vanilla and the subtly nutty aroma of almond extract, creating a sweet and rich profile that’s simply divine. They are the epitome of plant-based perfection, proving that you don’t need dairy to achieve that quintessential buttery cookie experience.
The texture of these vegan spritz cookies is truly their crowning glory. Unlike some vegan baked goods that can sometimes turn out dry or crumbly, these spritz cookies are consistently moist, tender, and possess a melt-in-your-mouth softness while still maintaining their beautiful, intricate shapes. This delicate balance makes them ideal for holiday platters, cookie exchanges, or simply enjoying with a warm cup of tea or coffee. They’re my absolute favorite vegan Christmas cookies for their ease, charm, and delightful texture.
What Are Spritz Cookies?
If you’re new to the world of spritz cookies, you’re in for a treat! Spritz cookies are traditional Scandinavian cookies, particularly popular during Christmas in countries like Sweden, Norway, and Germany. The name “spritz” comes from the German word “spritzen,” meaning “to squirt,” which refers to the method of forming the cookies using a cookie press or spritz gun. This special tool allows bakers to create a variety of intricate shapes, such as stars, wreaths, trees, and snowflakes, with relative ease. They are typically butter-rich, crisp, yet tender, and serve as a beautiful canvas for colorful sprinkles and decorations, making them a festive visual treat as well as a delicious one.
Why Choose Vegan Spritz Cookies?
Opting for a vegan version of classic spritz cookies opens up a world of possibilities for those with dietary restrictions or ethical preferences. Our recipe ensures that everyone can enjoy these festive treats without compromising on taste or texture. We achieve the characteristic “buttery” flavor and tender crumb by using high-quality vegan butter and carefully selected plant-based ingredients. This recipe proves that you don’t need animal products to create a cookie that’s rich, flavorful, and perfectly structured. It’s an inclusive way to celebrate the holidays, offering a delightful option for vegans, those with dairy allergies, or anyone looking to explore more plant-based baking.
Notes on Ingredients for Perfect Vegan Spritz Cookies
Crafting these soft and buttery vegan spritz cookies requires just a handful of common pantry and fridge staples. The quality of these ingredients plays a significant role in the final taste and texture of your cookies. While exact quantities are detailed in the recipe card below, here are some important notes on each component to help you achieve the best results:
- Vegan butter – This is the cornerstone of our “buttery” claim! It’s crucial to use unsalted vegan butter that is at room temperature. This allows it to cream properly with the sugar, incorporating air and creating a light, fluffy base for your cookies. Brands like Miyoko’s Kitchen Cultured Vegan Butter or Earth Balance Vegan Butter Sticks work wonderfully. Avoid margarine spreads, as they often have too much water content.
- Sugar – Simple granulated sugar is all you need. Ensure it’s certified vegan, as some processed sugars use bone char in their refining process. Most organic cane sugars are vegan-friendly.
- Vanilla extract – For truly exceptional flavor, always opt for pure vanilla extract. Artificial vanilla can leave a flat or slightly chemical aftertaste. The rich, warm notes of pure vanilla are essential for these classic cookies.
- Almond extract – This extract adds a delightful, subtle nuttiness that perfectly complements the vanilla and enhances the overall cookie flavor. As with vanilla, choose a pure almond extract without artificial ingredients for the best taste.
- Salt – A small amount of salt is vital to balance the sweetness and bring out the depth of the other flavors. Don’t skip it!
- Tapioca starch (or cornstarch) – This ingredient is key to achieving that tender, melt-in-your-mouth texture. It helps lighten the flour mixture and contributes to the cookie’s delicate crumb. Both tapioca starch and cornstarch work equally well, so use whichever you have on hand.
- Vegan milk – Any unsweetened, unflavored vegan milk will work perfectly here. Almond milk, soy milk, oat milk, or cashew milk are all great choices. The key is to ensure it’s plain, as flavored milks can alter the cookie’s taste. This adds moisture to the dough, helping it achieve the right consistency for pressing.
- All-purpose flour – The base of our cookie structure. For gluten-free options, see the variations section below.
How to Make Buttery Vegan Spritz Cookies: A Step-by-Step Guide
Making these soft, sweet, and wonderfully buttery vegan spritz cookies is a fun and rewarding process. Follow these detailed steps to ensure perfect results every time:
- Step 1: Prep Your Workspace. Begin by preheating your oven to 350°F (180°C). This ensures your oven is at the correct temperature when your cookies are ready to bake. If using a baking sheet, you may want to freeze it now (see tips below) to prevent sticking.
- Step 2: Combine the Dry Ingredients. In a medium-sized mixing bowl, combine the all-purpose flour, tapioca starch (or cornstarch), and salt. Whisk these ingredients thoroughly until they are uniformly combined. This step is important for ensuring that the leavening and seasoning are evenly distributed throughout the dough. Set this bowl aside for a moment.
- Step 3: Cream the Vegan Butter and Sugar. In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and a hand mixer), add the room temperature vegan butter and granulated sugar. Beat on medium-high speed for approximately 3 minutes, or until the mixture becomes visibly light, pale, and fluffy. This creaming process incorporates air, which is essential for giving the cookies their tender texture. Remember to scrape down the sides of the bowl periodically to ensure everything is well combined.
- Step 4: Incorporate the Wet Ingredients. To the creamed butter and sugar mixture, add the vanilla extract, almond extract, and 2 tablespoons of vegan milk. Continue to beat on medium speed for another 1-2 minutes until the mixture is completely smooth and well combined. Again, scrape down the bowl to ensure all ingredients are thoroughly incorporated.
- Step 5: Combine Wet and Dry Mixtures. Reduce your mixer speed to the lowest setting. Gradually add the reserved dry ingredients to the wet ingredients, mixing only until everything is just combined. It’s crucial not to overmix at this stage, as overmixing can develop the gluten in the flour too much, leading to tough, dense cookies instead of soft, tender ones. The dough should be soft enough to press easily but not overly sticky. If your dough feels too dry or crumbly, add the remaining 1 tablespoon of vegan milk, a teaspoon at a time, until the desired consistency is reached. You should be able to make a fingerprint in the dough without it sticking excessively.
- Step 6: Chill the Dough. Cover the bowl containing your cookie dough with plastic wrap and place it in the refrigerator for at least 30 minutes. Chilling the dough is an important step as it helps firm up the vegan butter, making the dough easier to handle with the cookie press and preventing the cookies from spreading too much during baking.
- Step 7: Prepare Your Spritz Gun. While the dough chills, prepare your spritz gun (cookie press) according to the manufacturer’s instructions. Select your desired cookie disc shape. Ensure the gun is clean and ready for use.
- Step 8: Load and Dispense the Cookies. Once chilled, take a portion of the dough, roll it into a log, and carefully load it into the chamber of your spritz gun. Secure the top and begin dispensing cookies directly onto an ungreased, unlined baking sheet. Hold the spritz gun firmly against the baking sheet at a 90-degree angle, then press the trigger or handle to form a cookie. Lift straight up. Leave about an inch of space between each cookie to allow for slight spreading. For best results, avoid using parchment paper or silicone mats, as the dough needs to grip the baking sheet to properly release from the press.
- Step 9: Decorate with Festive Sprinkles. Once the cookies are dispensed onto the baking sheet, let your creativity shine! Cover them with your choice of colorful sprinkles, sanding sugar, or even edible glitter. This is especially fun if you’re making these for the holidays!
- Step 10: Bake to Golden Perfection. Carefully place the baking sheet into the preheated oven. Bake for 7-8 minutes, or until the edges and bottoms of the cookies are just beginning to turn a light golden brown. Be careful not to overbake, as they can quickly become too crisp. They will still be soft when you take them out.
- Step 11: Cool and Enjoy. Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes. This allows them to set and firm up slightly. After 5 minutes, carefully transfer the cookies to a wire cooling rack to cool completely. Once fully cooled, they’re ready to be enjoyed!
Expert Tips for the Best Buttery Vegan Spritz Cookies
Achieving picture-perfect spritz cookies can sometimes require a few tricks. Here are some invaluable tips to ensure your vegan holiday cookies turn out beautifully every time:
- Freeze the Baking Sheet for Easy Release: A common issue with spritz cookies is the dough sticking to the baking sheet. To prevent this frustration, place your clean, dry baking sheets in the freezer for at least 30 minutes before you start dispensing the cookie dough. The cold surface helps the dough release cleanly from the cookie press and maintain its shape.
- Don’t Overmix the Dough: This tip is crucial for tender cookies. Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops the gluten in the flour, which can lead to tough, dense, and less “buttery” cookies. A light touch here makes all the difference.
- Pre-freeze the Cookies to Prevent Spreading: Spritz cookie dough, especially vegan versions, can sometimes be fairly wet, which might cause cookies to spread more than desired during baking. To maintain those intricate shapes, dispense the cookies onto your prepared (and possibly frozen) baking sheet, then place the entire baking sheet back into the freezer for 15 minutes before baking. This extra chilling step helps the cookies hold their form beautifully in the heat of the oven.
- Room Temperature Vegan Butter is Key: Ensure your vegan butter is truly at room temperature. If it’s too cold, it won’t cream properly with the sugar, resulting in a dense dough. If it’s too warm (soft or melted), your dough will be too greasy and soft to press.
- Use an Ungreased Baking Sheet: Spritz cookies need to stick slightly to the baking sheet for the cookie press to work effectively and release the dough cleanly. Avoid greasing your baking sheets or using parchment paper/silicone mats for this recipe.
- Practice Makes Perfect with the Spritz Gun: If it’s your first time using a cookie press, don’t get discouraged if the first few cookies aren’t perfect. It takes a little practice to get the hang of the pressure and release. You can always re-gather imperfect cookies and re-press them.
Creative Recipe Variations for Your Buttery Vegan Spritz Cookies
While these classic buttery vegan spritz cookies are perfect as is, they also serve as an excellent base for experimentation. Feel free to get creative and customize them to your taste or for different occasions:
- Make it Gluten-Free: Adapting this recipe for gluten-free diets is surprisingly simple. The only ingredient containing gluten is the all-purpose flour. Simply swap it out for a high-quality 1:1 gluten-free flour blend. Ensure your chosen blend contains xanthan gum for proper structure, or add ½ teaspoon of xanthan gum per cup of flour if it doesn’t. This modification allows everyone to enjoy these delightful cookies.
- Add a Splash of Color: Spritz cookies are inherently festive, and adding color makes them even more vibrant. You can achieve this in two ways:
- For liquid food coloring: Add a few drops to the wet ingredients (butter, sugar, extracts, milk) and mix until the desired hue is achieved before combining with dry ingredients.
- For gel or powdered food coloring: Mix it into the dry ingredients before combining with the wet. This creates beautifully colored dough, making your cookies visually stunning for any holiday or themed event.
- Explore Different Flavor Profiles: The vanilla and almond extract combination is a timeless classic, but don’t hesitate to venture into new flavor territories.
- Other Extracts: Substitute or complement the vanilla and almond with other extracts like coconut extract for a tropical twist, orange extract for a bright citrusy note, or maple extract for a cozy, autumnal feel. Peppermint extract is fantastic for Christmas!
- Spices: Incorporate warm spices such as ground cinnamon, nutmeg, ginger, or cardamom into the dry ingredients for a spiced cookie version. Start with ½ teaspoon and adjust to your preference.
- Citrus Zest: For a fresh, bright flavor, add finely grated lemon zest, orange zest, or lime zest to the wet ingredients. The oils in the zest will infuse the cookies with a lovely aroma and taste.
- Chocolate: Melt some vegan chocolate and dip cooled cookies halfway, then decorate with more sprinkles or chopped nuts.
- Creative Toppings: Beyond traditional sprinkles, consider other toppings. Before baking, you can add finely chopped nuts (like pecans or walnuts), mini vegan chocolate chips, or even a light dusting of cinnamon sugar. After baking and cooling, drizzle with a simple vegan glaze or melted chocolate for an extra layer of decadence.
How to Store Buttery Vegan Spritz Cookies for Lasting Freshness
These delightful vegan spritz cookies are so good, they might not last long! But if you happen to have any left, proper storage is key to keeping them fresh and delicious:
- Room Temperature: Store your cooled cookies in an airtight container at room temperature for up to 1 week. Make sure they are completely cooled before storing to prevent condensation, which can make them soggy.
- Refrigeration: For a slightly longer shelf life, you can keep them in an airtight container in the fridge for up to 2 weeks.
Can I Freeze This Vegan Spritz Cookie Recipe?
Absolutely! These buttery vegan spritz cookies freeze beautifully, making them perfect for meal prep or getting a head start on your holiday baking. Here’s how to do it:
- Freezing Baked Cookies: Once the cookies are completely cooled, arrange them in a single layer on a baking sheet and freeze for about an hour until firm. This prevents them from sticking together. Then, transfer the firm cookies to an airtight freezer-safe container or a heavy-duty freezer bag. They can be stored in the freezer for up to 6 months.
- Defrosting: When you’re ready to enjoy them, simply remove the desired number of cookies from the freezer and let them defrost in the fridge for a few hours or at room temperature for about 30 minutes. They will be just as tender and flavorful as when they were freshly baked.
- Freezing Dough (Unbaked): You can also freeze the unbaked dough. Roll the dough into logs, wrap tightly in plastic wrap, and then in foil. Freeze for up to 3 months. When ready to bake, let it thaw in the refrigerator, then proceed with the cookie press instructions.
More Delicious Vegan Cookie Recipes to Try
If you fell in love with these buttery vegan spritz cookies, then you’re sure to enjoy exploring more of my favorite plant-based cookie recipes. Each one is crafted to be flavorful, satisfying, and a joy to bake:
- Wholesome Banana Oatmeal Cookies: Perfect for a guilt-free breakfast or a healthy snack.
- Irresistible Gluten-Free Vegan Chocolate Chip Cookies: A classic comfort cookie made accessible for everyone.
- Cozy Vegan Pumpkin Sugar Cookies: Embrace autumn flavors with these soft and spiced delights.
- Classic Vegan Sugar Cookies: Simple, versatile, and perfect for decorating for any occasion.
- Decadent White Chocolate Macadamia Nut Cookies: A rich and chewy indulgence with tropical notes.
I hope you thoroughly enjoy making and sharing these buttery vegan spritz cookies! They are truly a testament to how incredible plant-based baking can be. If you whip up a batch, please don’t forget to snap a photo and tag #jessicainthekitchen on Instagram! Your creations inspire me. Also, I would be thrilled if you would leave a comment below and give the recipe a rating. Happy baking!
Buttery Vegan Spritz Cookies
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Ingredients
- 1 cup vegan butter, room temperature
- ¾ cup sugar
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon tapioca starch, or cornstarch
- 2-3 tablespoons vegan milk
Instructions
- Preheat the oven to 350°F/180°C.
- Combine the flour, salt and starch in a small bowl. Whisk well to mix. Set aside.
- Add butter and sugar to the bowl of an electric mixer. Beat until light and fluffy, about 3 minutes. Scrape down the bowl.
- Add the vanilla, almond extract and 2 tablespoons milk. Beat for 1-2 minutes more until smooth. Scrape down the bowl.
- Turn to lowest speed and add the flour mixture. Stir until just combined. The dough should be soft but not sticky and you should be able to easily make a fingerprint in the dough. If the dough is too dry, add the additional 1 tablespoon of milk.
- Remove the bowl from the mixer, cover with plastic wrap and refrigerate for up to 30 minutes.
- While the dough is chilling, prepare your spritz gun according to the manufacturer’s directions.
- Grab a portion of the chilled dough and roll it into a log shape and slide it into the tube of the spritz gun.
- Replace the top and pull the lever until the plunger has pushed all the dough to the bottom.
- Place the nozzle of the gun directly on an ungreased, unlined baking sheet at 90 degree angle. Pull the trigger to dispense a cookie. Repeat leaving about an inch between the cookies.
- Decorate the cookies with your choice of sprinkles.
- Bake in a preheated oven for 7-8 minutes, until the bottoms are just beginning to be golden brown. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.
Notes
- To keep the cookie dough from sticking to the baking sheet, place the baking sheet in the freezer for 30 minutes before using.
- To keep the cookies from spreading too much in the oven, place the cookies on the baking sheet in the freezer for 15 minutes before baking.
- Don’t overmix the cookie dough.
- Store in an airtight container at room temperature for 1 week, in the fridge for 2 weeks, or in the freezer for 6 months.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.