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A wood serving tray is filled with vegan vanilla spritz cookies. Cinnamon sticks, a red mug, and evergreen sprigs are in the scene.

Vegan Vanilla Spritz Cookies

Delicious classic holiday cookies! Easy vegan spritz cookies are light and buttery. The perfect treat for a cookie exchange or holiday party. 
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Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 15 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: Baked Goods
Keyword: cookies, dessert, holiday, vegan baking
Servings: 60 cookies
Calories: 27kcal

Equipment

  • cookie press
  • measuring cup
  • Measuring spoons
  • Mixing bowls
  • Mixing spoons
  • Hand mixer or stand mixer
  • Cookie trays

Ingredients

  • 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

Instructions

  • Mix wet ingredients. 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 final wet ingredients. Add the salt and vanilla. Mix again, scraping down the sides of the bowl.
  • Add the flour. Mix until dough just comes together.
  • Transfer and press. Transfer dough to a cookie press and press cookies onto an ungreased and unlined cookie sheet.
  • Chill. Place cookies on a tray in the fridge for 15 minutes.
  • Preheat the oven to 400°F/205℃.
  • Bake. Bake 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!
  • Cool. Let the cookies cool on the tray for 10 minutes before transferring to a cooling rack to finish cooling. Enjoy!

Notes

  • How to Store / Make Ahead 
    • 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. 
  • Variations
    • 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 jam. Gently press together for an easy sandwich cookie! My favorite jams to use are strawberry and raspberry. 

Nutrition

Calories: 27kcal | Carbohydrates: 4g | Protein: 0.3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Trans Fat: 0.01g | Cholesterol: 0.04mg | Sodium: 13mg | Potassium: 5mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 72IU | Vitamin C: 0.01mg | Calcium: 2mg | Iron: 0.1mg
Tried this recipe?Let us know how it was!