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.
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