Low Sugar Vegan Spritz Cookies

Total time1 hr 20 min

Prep time20 min

Cook time30 min

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Ingredients

48 servings

1 cup (2 sticks) vegan butter, softened
Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Earth Balance Vegan Buttery Sticks Country Crock Dairy Free Plant Butter with Avocado Oil Miyoko's Creamery Organic Salted Oat Milk Butter I Can't Believe It's Not Butter It's Vegan Vegetable Oil Spread
See all
⅔ cup powdered sugar, sifted
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
3 tbsp aquafaba (liquid from a can of chickpeas)
1 tsp vanilla extract
½ tsp almond extract
2 ¼ cups all-purpose flour
¼ tsp fine salt

For decorating

sprinkles sugar or colored sugar, for decorating (optional)
Omit this
This ingredient likely doesn’t work for the diet.
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.

Instructions

1
Beat the softened vegan butter and sifted powdered sugar together in a stand mixer fitted with the paddle attachment (or with a hand mixer) on medium speed until pale and fluffy, about 3 minutes.
2
Add the aquafaba, vanilla extract, and almond extract and beat on medium speed until fully incorporated and smooth, about 1 minute.

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