Christmas Series: Spritz Cookies
Ingredients:
1 cup vegan butter, softened (I used Earth Balance buttery sticks)
1 cup white sugar
2.5 cups all-purpose flour
1/2 tsp salt
1/4 cup room-temperature plant-based milk (I used Oatly’s full-fat oat milk)
1 egg equivalent of vegan egg replacer (the white kind! NOT flax “egg”) - (1 Tbsp egg replacer +2 Tbsp water. Mix and let sit 1 min)
1/2 tsp baking powder
1 teaspoon almond extract or vanilla
Instructions:
Preheat oven to 350 degrees Fahrenheit
Cream together vegan butter and sugar on high speed for about 3 minutes, until fluffy
Add almond (or vanilla) extract, milk, and “egg,” and mix until incorporated.
Slowly add in flour, salt, and baking powder, while mixing at a low speed.
When everything is combined, turn mixing speed to high, and mix for about 1 minute.
Here, if desired, you can separate dough into smaller bowls and color each batch with a different color food coloring! It’s always fun to make the tree and wreath-shaped cookies green :)
Cover bowl with plastic wrap or a tea towel and chill in refrigerator for 5 minutes.
Spoon dough into cookie press and press through stencils onto a parchment-lined baking sheet about 1 inch apart. Add sprinkles if desired!
Bake for about 20 minutes until the cookies are browned around the edges and nicely crispy on the bottom. (watch carefully, as these are wont to burn!)
Decorate with jam or icing, dip in chocolate, or just leave plain.
Enjoy!
