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Overhead of the finished vegan spritz cookies on a baking rack.

Vegan Spritz Cookies

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  • Author: Lexi
  • Total Time: 30 minutes
  • Yield: 6 dozen 1x
  • Diet: Vegan


These Vegan Spritz Cookies are a twist on our all-time favorite family Christmas cookie recipe. They're sweet, buttery, and SO festive – perfect for holiday entertaining! 


Units Scale
  • 1 cup (8 ounces/2 sticks) + 2 tablespoons vegan butter, diced into 1/2" pieces (room temparature)
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 1/4 cups Bob's Red Mill All Purpose Flour
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • Optional: red and/or green gel food coloring, sprinkles


  1. Preheat the oven to 350˚F/175˚C.
  2. Use a spoon to scoop flour into a measuring cup and level with a knife.* Sift the flour, cornstarch, baking powder, and salt into a mixing bowl.
  3. Cream the butter, sugar, vanilla and almond extract until light and fluffy – about 2 minutes. Slowly add in the flour mixture, mixing until well incorporated.
  4. If you want to make different colors, divide the dough into two or three batches. Add a few drops of green or red food coloring and beat until the color is thoroughly mixed in. Rinse the mixer bowl and paddle attachment (so the colors don't mix) and repeat with other color. 
  5. Add the dough to your cookie press. Twist to release the dough onto a baking sheet. The first few cookies may not come out quite as clean, but once you get into a rhythm they should come out cleanly. The cookies can be close together as they do not spread much in the oven.
  6. Optional: top with sprinkles before baking.
  7. Bake for 9-11 minutes, until lightly browned on the bottom. Remove from oven and let cool 5 minutes, then transfer to cookie sheet to cool completely. 


*It's important to correctly measure the flour, otherwise the dough could end up too dry and may not go through the cookie press very easily. The best way to ensure correct measurement (without using a scale) is to scoop the flour into the measuring cup with a spoon, then level off with a knife.

Freeze the baking sheets for 10-15 minutes before adding cookie dough. A cold cookie sheet makes it easier for the dough to release from the cookie press. This isn't essential, but we've found it makes the process a bit easier. 

Don't have a cookie press? If you don't have a press, transfer the dough to a piping bag with a wide tip and pipe the dough onto your baking sheet. You can use a fun tip like you would use for decorating cakes to make different shapes and patterns! 

Almond extract: This is technically optional, but we think it takes these vegan spritz cookies up a notch. If you don't like it, feel free to leave it out or sub with more vanilla extract. 

Storage: Store leftovers in an airtight container at room temperature or in the refrigerator for up to a week. You can also freeze these cookies for up to several months. Let defrost to room temperature before enjoying. 

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Cookies
  • Method: Oven
  • Cuisine: American


  • Serving Size: 1 cookie
  • Calories: 49
  • Sugar: 2.8 g
  • Sodium: 25.4 mg
  • Fat: 2.8 g
  • Carbohydrates: 5.9 g
  • Fiber: 0.1 g
  • Protein: 0.4 g