Vegan Spritz Cookies — Butter-Style Press Cookies with Chocolate Drizzle
Vegan Spritz Cookies are classic festive cookies made with a rich, buttery plant-based dough — pressed or piped into beautiful swirled shapes, baked until lightly golden, then finished with silky chocolate drizzle and pretty sprinkles. They have that perfect tender, crumbly texture and sweet, delicate flavour just like traditional spritz — completely dairy-free and egg-free! Wonderful for holidays, gifts, or any special treat.
Shared by yuki
Time
30 min
Serves
6
Difficulty
easy
🛒 Ingredients
- #Cookie Dough;
- 170 g vegan butter (softened, room temperature — for best texture)
- 100 g granulated sugar.. 60 g powdered sugar
- 60 ml plant milk (soy, oat, or almond — unsweetened)
- 1 tsp vanilla extract.. ½ tsp almond extract (optional, classic spritz flavour)
- 280–300 g all-purpose flour.. 1 tbsp cornstarch.. ¼ tsp fine sea salt
- #Chocolate Topping;
- 100 g vegan dark chocolate.. 1 tsp coconut oil (to smooth the chocolate)
- #Garnish (optional);
- Sprinkles, sugar pearls, or festive decorations — ensure they are vegan
👩🍳 Instructions
- 1
Cream butter and sugars: In a large bowl, beat softened vegan butter, granulated sugar, and powdered sugar with an electric mixer until light, fluffy, and pale — about 2–3 minutes.
- 2
Add liquids: Pour in plant milk, vanilla extract, and almond extract (if using). Beat briefly just until combined — do not overmix.
- 3
Mix dry ingredients: Whisk together flour, cornstarch, and salt. Add to the butter mixture in 2–3 batches, mixing gently with a spatula or on low speed until a smooth dough forms. Do not overwork — this keeps cookies tender. Dough should be soft but hold its shape.
- 4
Shape the cookies: Preheat oven to 175°C (350°F). Line baking sheets with parchment paper. Fit a piping bag with a star tip, or use a cookie press. Pipe or press dough into swirls, wreaths, or your favourite shapes — about 5 cm wide, leaving small spaces between them.
- 5
Bake: Bake for 8–10 minutes until edges are just faintly pale golden — centres will still look soft. Let cool on the baking sheet 5 minutes before moving to a wire rack — cookies firm up as they cool!
- 6
Decorate: Melt vegan chocolate with coconut oil gently (microwave in short bursts or double boiler). Drizzle over fully cooled cookies. Add sprinkles right away before chocolate sets. Let chocolate harden at room temperature or in the fridge briefly.