Flavored with a hint of cardamom and cinnamon, these tender and buttery, vegan spritz cookies are melt-in-your-mouth delicious!
Ingredients
- 100 g / 3.5 oz vegan butter
- 65 g / 2.25 oz confectioner's sugar
- 155 g / 5.5 oz plain flour
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/8 tsp salt
- 1/4 tsp cardamom
- 1/2 tsp cinnamon
- 3 tbsp almond milk
- 3 tbsp white sugar for decoration
Instructions
- Preheat the oven to 350 degrees Fahrenheit
- Place the butter and sugar in a mixing bowl and cream well, using an electric mixer. Mix for about 2-3 minutes until light and fluffy.
- Add in the flour, vanilla extract, almond extract, salt, cardamom, cinnamon, and 2 tbsp of almond milk and mix just until flour is incorporated.
- If the dough is too thick and crumbly at this point add in 1 more tbsp of almond milk until the dough is easily pliable and can be easily squeezed out of a cookie press.
- Place dough in a cookie press and press out cookies until all dough is used. If you do not have a cookie press, you could pinch off spoonful amounts of the dough, roll them between your palms into a spherical shape, gently flatten these and bake. Or, you could add dough to a sandwich bag, cut a small hole in the side, and pipe out your favorite shapes.
- Bake cookies for 12-15 minutes.
- Remove from oven and immediately dust with granulated sugar.
- Enjoy warm or let cool and store in an air-tight container for up to a week.
Notes
- However, if you use a cookie press and have a hard time getting the dough to stick to the cookie sheet, chill the cookie sheet for about 30 minutes before pressing the vegan spritz cookie dough onto it.
- You can freeze this vegan spritz dough for up to 2 months. Then let thaw to room temperature on your kitchen counter, before pressing through a cookie press. You could also bake a batch or 3 of these vegan spritz cookies and freeze them like I am doing currently. When ready to enjoy, leave them out on your kitchen counter to thaw at room temperature.
Nutrition
Serving: 1g | Calories: 68kcal | Carbohydrates: 9g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Trans Fat: 1g | Sodium: 12mg | Sugar: 4g
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