Vegan Spritz Cookies
These buttery, delicate pressed cookies are everything a classic spritz should be — crisp at the edges, tender in the center, and almost too pretty to eat. The secret to skipping eggs without sacrificing texture is aquafaba, the liquid from a can of chickpeas, which binds the dough and gives it just the right amount of structure for the cookie press to do its thing. Vegan butter stands in seamlessly for dairy butter, delivering that rich, melt-in-your-mouth quality you'd expect from a holiday tin favorite. A touch of almond extract alongside the vanilla gives each little cookie a warm, bakery-style depth that makes them genuinely hard to stop eating. With 48 cookies per batch, this recipe is built for sharing — cookie exchanges, holiday platters, or gifting to literally everyone you know. A quick chill before pressing keeps the dough firm and cooperative, so even first-timers with a cookie press will get clean, defined shapes. Finish them with a scatter of sprinkles or colored sugar and they look like they came straight from a professional bakery counter.
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Learn more →Ingredients
48 servings
- 1 cup (2 sticks) vegan butter, softened
- 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 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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