Vegan Festive Spritz Cookies

🛒 Ingredients

• #Cookie Dough;
• 225 g vegan block butter, softened to room temperature
• 130 g caster sugar.. 60 ml unsweetened plant milk (oat or soy works best)
• ½ tsp almond extract (optional, classic spritz flavour).. 350 g plain all‑purpose flour
• 2 tbsp cornstarch.. ¼ tsp fine sea salt.. ½ tsp baking powder
• #Decoration;
• 100 g vegan dark chocolate, melted
• Festive sprinkles, sugar pearls, or snowflake decorations

👩‍🍳 Instructions

1. 1

   Cream butter & sugar: In a large bowl, beat softened vegan butter and sugar with an electric mixer for 2–3 minutes until pale, light, and fluffy. Add plant milk, vanilla, and almond extract; mix briefly until combined.

2. 2

   Add dry ingredients: Sift in flour, cornstarch, salt, and baking powder. Mix gently with a spoon or on low speed just until smooth — do not over‑mix. The dough should be soft, pliable, and hold its shape well.

3. 3

   Chill: Cover and chill the dough in the fridge for 20 minutes so it firms up slightly and presses cleanly.

4. 4

   Press & shape: Preheat oven to 180 °C (350 °F). Fit a cookie press with your chosen festive plate. Fill the press with dough and squeeze directly onto parchment‑lined baking sheets, leaving a little space between each shape.

5. 5

   Bake: Bake for 8–10 minutes until the edges are just lightly golden. They will still feel soft when hot — this is normal. Let cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

6. 6

   Decorate: Once cold, drizzle or dip each cookie in melted chocolate, then add sprinkles immediately before the chocolate sets. Leave until fully firm before storing in an airtight container.