Bakery-style spritz cookies make holiday baking easier
At the bakery we used one reliable base recipe and adapted it for every season — simple, versatile, and perfect for holiday trays.
Color the dough to suit the season
Tint portions of dough and dip edges in holiday sprinkles for a festive finish.
Make dozens from a single recipe
Piping, spritzing, scooping and dipping is quick and fun. One batch yields many colorful cookies — ideal for gifting or a holiday platter.
I added lemon-stuffed coconut macaroons to my platter
Those macaroons are a separate, very easy recipe and pair nicely with the spritz cookies.
I didn’t film a new video for these cookies because I’ve demonstrated bakery-style spritz cookies before.
Watch how to make bakery-style spritz cookies
Notes for success
- This dough works with a cookie press, but I prefer hand piping with a pastry bag and Ateco tips #824 or #826.
- If you can’t find vegan sprinkles, you can make your own.
- Traditional spritz doughs are quite stiff. Don’t be alarmed if your dough is hard to pipe — you can add plant milk at the end to improve consistency. I’ve added up to 6 extra tablespoons when needed.
- Bake times vary with oven type and cookie size. While edges may begin to color at 12 minutes, vegan spritz cookies often need longer to become fully crisp inside. I typically bake about 20–22 minutes to ensure a crisp texture.
- Using a double sheet pan helps prevent over-browning on the bottoms.
- If cookies spread and lose shape, refrigerate piped dough on the pan before baking. Over-creaming the batter can also cause spreading.
- This recipe is flexible with egg replacers: I’ve used flax meal, commercial egg replacer blends, aquafaba, or a combination for a firmer binding.
Bakery-style Cookies for Easter
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Prep Time
1 hr
1 hr
Cook Time
25 mins
25 mins
Total Time
1 hr 25 mins
1 hr 25 mins
Servings
2 Dz
2 Dz
Ingredients
- 1 Vegan butter 226 g
- 1 cup Granulated sugar 200 g
- 2 teaspoons Egg replacer
- 5 Tbs Plant milk 75 ml
- 2 teaspoons Vanilla extract 10 ml
- 2½ cups All-purpose flour 312 g
- ½ teaspoon Baking powder
- ¼ teaspoon Salt
Instructions
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Cream the vegan butter and sugar on high speed until light and fluffy, about 3 minutes.
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Combine the vanilla with room-temperature plant milk. Add this mixture to the creamed butter 1 tablespoon at a time, using only 3 tablespoons now; reserve the rest for later.
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Stop to scrape the bottom and sides of the bowl for an even mix.
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Add sifted flour, salt, egg replacer and baking powder by heaping spoonfuls in 4–5 additions while mixing on low speed.
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Once the flour is incorporated, add the remaining plant milk to reach piping consistency.
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Using a #826 tip or a cookie press, pipe the dough onto parchment-lined sheet pans, spacing cookies about 1 inch apart.
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Bake in a preheated 350°F oven for about 20–22 minutes or until edges are medium brown. Vegan spritz cookies often need a bit longer to achieve a crisp interior, so bake until they are well colored at the edges.
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Cool completely before decorating with chocolate, sprinkles, or other adornments.
Notes
Read the success notes above the recipe for tips on piping, consistency and bake time.
Storage: Store cookies in an airtight container for several weeks. You can freeze them, but thawing may cause condensation that affects chocolate or colored sprinkles.
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