Buttery Vegan Spritz Cookies
These buttery vegan spritz cookies are fun to make, fun to eat, and perfect for the holidays. They're soft and will melt in your mouth, and are flavored with vanilla and almond extract.
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.
Nutrition
Calories: 42kcal | Carbohydrates: 6g | Protein: 0.5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 37mg | Potassium: 6mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 120IU | Calcium: 1mg | Iron: 0.2mg