As a lover of all things baked, I can't help but get excited about these Vegan Spritz Cookies! They're a perfect blend of buttery flavor, zesty lemon, and a touch of chocolate that makes them irresistible.
The best part? They're incredibly easy to make. With simple ingredients like vegan butter, icing sugar, and flour, you'll have these cookies whipped up and ready to enjoy in no time. These vegan spritz cookies are not just delicious but also a wonderful way to bring some holiday cheer to your kitchen!
❤️ What's Great About this Recipe
- Deliciously vegan and 100% plant-based – perfect for everyone!
- Easy to make with simple ingredients.
- Buttery and crunchy.
- Perfectly festive with a chocolate dip and colorful sprinkles.
- Nostalgic holiday vibes reminiscent of traditional German cookies.
- Great for sharing at gatherings or as a homemade gift.
- Can be customized with your favorite vegan chocolate or sprinkles.
🌱 Ingredients & Notes
Here is everything you need for this recipe:
- Vegan butter - Flora Unsalted is a great option, but coconut oil can also be used as a substitute.
- Icing sugar - Essential for a smooth, traditional cookie texture. You can make your own by blending caster sugar if needed.
- Plain flour - Also known as all-purpose flour, it forms the base of the cookie dough. Ensure it's fresh for best results.
- Cornstarch - Helps achieve that perfect crunchy texture. Don't skip it!
- Soya milk - Creates the 'buttermilk' when combined with vinegar and lemon juice. Any plant-based milk will work.
- Apple cider vinegar and lemon juice - These cause the milk to curdle, creating vegan buttermilk for a tender crumb.
- Vanilla extract - Adds a lovely aroma and flavor. Pure extract is best for a richer taste.
- Salt - Enhances the flavors in your cookies. A pinch goes a long way.
- Vegan chocolate and sprinkles (optional) - Perfect for decorating! Choose your favorite vegan chocolate and sprinkles for a festive touch.
Scroll to the recipe card at the bottom of the post for detailed quantities and measurements.
🔪 Equipment
Here is all the equipment you need to make this recipe:
- Mixing bowls - Use two separate ones for dry and wet ingredients.
- Electric hand mixer - Great for combining ingredients smoothly.
- Piping bag and star-shaped nozzle - Essential for creating that classic spritz cookie shape.
- Lined baking trays - Silicone baking mats work best to prevent sticking.
- Jug - For mixing the vegan buttermilk.
- Sieve - Optional, but helps with dry ingredients.
- Double boiler or microwave - For melting chocolate.
- Wire rack - To cool cookies completely.
🧑🍳 Instructions (Step-by-Step)
Step 1: Preheat the Oven
Preheat your oven to 170°C (340°F). This ensures your cookies bake evenly.
Step 2: Prepare Vegan Buttermilk
In a jug, mix plant-based milk, vinegar, and lemon juice. Stir quickly and set aside for 10 minutes. This creates a 'buttermilk' texture.
Step 3: Mix Dry Ingredients
In a mixing bowl, combine flour, salt, and cornflour. Sieving is optional but helps avoid lumps.
Step 4: Cream the Butter and Sugar
In another bowl, beat vegan butter and icing sugar until creamy. This should take a few minutes.
Step 5: Combine Wet and Dry Mixtures
Slowly add the curdled milk to the creamed butter. Mix well. Gradually incorporate the flour mixture until a thick dough forms.
Step 6: Prepare to Pipe
Transfer dough to a piping bag fitted with a star nozzle. This gives cookies their traditional shape.
Step 7: Pipe the Cookies
Line baking trays with parchment. Pipe dough into desired shapes, leaving space between each. Avoid stacking dough layers.
Step 8: Bake the Cookies
Place trays in the oven and bake for 11-13 minutes. Cookies are ready when edges turn golden. Cool completely on a wire rack.
Step 9: Decorate with Chocolate
Melt chocolate in a double boiler or microwave. Dip or drizzle over cookies. Add sprinkles before chocolate sets.
Step 10: Let Set and Enjoy
Allow chocolate to firm up completely before serving. Enjoy your homemade vegan spritz cookies!
📌 If you love Pinterest you can pin any of the images to your boards!
🍽️ Serving
Serve these vegan spritz cookies with a hot cup of tea or coffee.
They're perfect for a cozy afternoon snack. Enjoy them as a sweet treat or share them with friends during a festive gathering.
These cookies are great for gift-giving too. Just pack them in a cute box or bag, and you're all set!
❄️ Storage
Store the cookies in an airtight container, in there they will last for several weeks (I doubt they will stay in there that long though ;))
Did you make this recipe? If so, will you do me a huge favor and leave a review and rating & let me know how you liked this recipe? THANK YOU! ❤️
🔜 Related Recipes
For more festive creations - why not try my Vegan Gingerbread House or a festive Pavlova Wreath?
Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:
📖 Recipe Card
Vegan Spritz Cookies
Equipment
- 1 large mixing bowl
- 1 piping bag with star nozzle
Ingredients
- 150 g vegan butter
- 150 g icing sugar confectioner's sugar
- 300 g all-purpose flour
- 40 g cornflour
- 100 ml plant milk e.g. soya
- 1 tsbp apple cider vinegar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
To decorate:
- 100 g vegan chocolate melted
- vegan sprinkles
Instructions
- Preheat your oven to 170C (340F).
- In a jug, combine the milk, vinegar, and lemon juice. Stir and then set aside for 10 minutes to curdle.
- Combine the flour, salt, and cornflour in a large mixing bowl.
- In a separate mixing bowl combine the vegan butter and the icing sugar with an electric hand mixer until creamy.
- Slowly add the milk mixture to the bowl and once combined, carefully add the flour mix. Blend until combined, then transfer the batter to a piping bag.
- Spritz your batter onto a lined baking tray, keeping the shapes separate by 2-3 cm.
- Bake your cookies in the oven at 170C until golden (11-13 minutes).
- Once baked, remove the cookies from the oven and allow for them to cool before decorating them with melted chocolate and vegan sprinkles.
Love baking for the holidays? Check out these other recipes from the blog:
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Christine G
Haven't had these since the early days and they took me straight back to baking during advent with my Omi 😊