Rye Free 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
Organic Dairy-Free Butter with Peruvian Salt, 10 oz Monty's Dairy Free Plant-Based Butter Original Wildbrine Wild Creamery Cultured & Plant Based European Style Butter Alternative Wildbrine Wild Creamery Cultured & Plant Based Oat Butter Alternative, Gluten Free Miyoko's Creamery European Style Cultured Vegan Butter Hint of Sea Salt
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⅔ cup powdered sugar, sifted
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)

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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