These amazing Vegan spritz cookies are so easy to make but they will be gone in minutes! You can ice them or decorate them with a simple shower of sprinkles or colored sugar. The recipe makes more than 80 small cookies, so even if you reach into the cookie jar one too many times, there will be enough left to share.

I'd been wanting to try out a simple vegan spritz cookie recipe for the longest time, and I finally have one that is foolproof and amazing. It's also one-bowl and incredibly easy to make.
These cookies are bite-sized nuggets of crispy, tender deliciousness. Jay couldn't stop cramming them into his mouth, and my willpower pretty much dissolved once I'd had a taste. Because they are spritz cookies you can make them in fun little shapes--I made Christmas trees, snowflakes, sunflowers and wreaths. They are so pretty they don't even need any decorating, but a shower of colored sugar or confectioner's sugar or even icing--if you want to indulge -- would not be amiss.
Table of Contents
Why you'll love these vegan spritz cookies
- They are delicious. SO, so good. Crispy and tender, all at the same time, with a vanilla-kissed sweetness that's addictive.
- They are pretty. I love spritz cookies because they give you so much bang for so little work. You can make all kinds of fun-shaped cookies and it's so easy.
- You get tons of cookies! Almost literally, because this recipe made more than 80 cookies. They are small, however, about an inch and a half in width, so be warned that one will not be enough.
- They make great gifts. Pretty + tasty = perfect holiday gift for that special friend or family member.
- The cookie dough is one-bowl. You just mix everything in one bowl, couldn't be easier.
- They are easy. There are just a handful of ingredients in the dough, ones you likely already have in your pantry, and all you have to do is mix them.

Ingredients
- 2 ¼ cups unbleached all purpose flour. This is non-negotiable. You don't want whole wheat flour here because you want a delicate taste and texture.
- 1 tablespoon tapioca flour. Corn starch is fine as a substitute. These work as an egg replacer. Don't use flax egg here because you want to keep the flavor and texture as delicate as possible.
- 2 sticks (16 tbsp) vegan butter. Use any brand you like. Make sure the butter is at room temperature and soft.
- ¾ cup sugar. I used vegan cane sugar.
- 2 tablespoon dairy-free vegan whipping cream or creamer or soy milk. The cream adds some richness, but soymilk is a fine substitute. You can also use another nondairy milk.
- 2 teaspoons pure vanilla extract. You can also use 1 teaspoon vanilla and 1 teaspoon almond extracts for a slight variation.
- Colored sugar or sprinkles or confectioner's sugar or icing for decorating the cookies (optional)
How to make vegan spritz cookies
- Place the softened butter and sugar in a large bowl or the bowl of a stand mixer. This is best done with a stand mixer or a hand mixer. Using the paddle attachment on the mixer, beat the sugar and butter on medium speed until light and fluffy, about two minutes.
- Add the pure vanilla extract and beat in.


- Add the tapioca flour or cornstarch and all-purpose flour to the bowl and mix on low speed until just combined.
- Add the cream to the bowl and mix in. At this point, to prevent overbeating the dough, you can simply use a spatula to mix the cream evenly into the dough.
- The cookie batter at this point might look a little crumbly but it will be soft and will hold together nicely when you form it into a ball.
- Refrigerate the dough for an hour.


- Once the dough has chilled, preheat oven to 350 degrees Fahrenheit. Use a cookie press fitted with a disc of your choice, or a pastry bag fitted with a piping tip ½ inch in diameter, to press out cookies on a baking sheet at a distance of about an inch. The cookies will puff up and spread slightly during baking, but not much. You don't need parchment paper or oil on the baking sheet as the fat in the cookies should be enough to keep them from sticking. However, if you find that your cookies are harder to get off the sheet after you bake the first batch, line the cookie sheet with parchment paper.
- Sprinkle colored sugar or sprinkles on the cookies, if desired. If icing the cookies, do it after the cookies have baked.
- Place the cookie sheet in the oven and bake 10 minutes or until very lightly brown at edges. You don't want much color on these cookies. Let the cookies cool 2-3 minutes on the baking sheet. Then, carefully, using a spatula because they will still be soft, transfer the cookies to a cooling rack where they will continue to firm up.



Helpful tips
- Always chill the dough before shaping the cookies. If you are baking one or two sheets at a time, refrigerate the remaining dough until you are ready to make more cookies.
- If you find that the dough is still too crumbly, add some more vegan cream or soymilk. The dough shouldn't be too soft, but it should hold together nicely when pressed into a ball.
- After loading the cookie press, make sure you pump the lever up and down a few times to get out any gaps and air pockets.
- If you are using a pastry bag with a piping tip to shape the cookies, you can use your creativity to shape the cookies as you like them.
Storage and freezing instructions
- The cookies will remain fresh in an airtight box at room temperature for 2-3 days. For longer storage, refrigerate for up to a week.
- You can freeze the cookies for longer storage and thaw before eating.
More delicious vegan cookie recipes


Vegan Spritz Cookies
Equipment
- Stand mixer or bowl and hand mixer
- Cookie press or pastry bag with ½-inch piping tip
Ingredients
- 16 tbsp vegan butter (2 sticks or 1 cup)
- ¾ cup sugar
- 2 teaspoon pure vanilla extract
- 2¼ cups unbleached all purpose flour
- 1 tablespoon tapioca flour
- 2 tablespoon vegan whipping cream (or creamer or soy milk)
For decorating (optional)
- Colored sugar, or sprinkles, or confectioner's sugar or icing.
Instructions
- Place the softened butter and sugar in a large bowl or the bowl of a stand mixer. This is best done with a stand mixer or a hand mixer. Using the paddle attachment on the mixer, beat the sugar and butter on medium speed until light and fluffy, about two minutes.
- Add the pure vanilla extract and beat in.
- Add the tapioca flour or cornstarch and all-purpose flour to the bowl and mix until just combined.
- Add the cream to the bowl and mix in. At this point, to prevent overbeating the dough, you can simply use a spatula to mix the cream evenly into the dough.
- The cookie batter at this point might look a little crumbly but it will be soft and will hold together nicely when you form it into a ball.
- Refrigerate the dough for an hour.
- Once the dough has chilled, preheat oven to 350 degrees Fahrenheit. Use a cookie press fitted with a disc of your choice, or a pastry bag fitted with a piping tip ½ inch in diameter, to press out cookies at a distance of about an inch. The cookies will puff up and spread slightly during baking, but not much.
- Sprinkle colored sugar or sprinkles on the cookies, if desired. If icing the cookies, or sprinkling them with powdered sugar, do it after the cookies have baked.
- Place the cookie sheet in the oven and bake 10 minutes or until very lightly brown at edges. You don't want much color on these cookies. Let the cookies cool 2-3 minutes on the baking sheet. Then, carefully, using a spatula because they will still be soft, transfer the cookies to a cooling rack where they will continue to firm up.
- If icing the cookies, do it after they have cooled thoroughly.
Recipe notes
- Always chill the dough before shaping the cookies. If you are baking one or two sheets at a time, refrigerate the remaining dough until you are ready to make more cookies.
- If you find that the dough is still too crumbly, add some more vegan cream or soymilk. The dough shouldn't be too soft, but it should hold together nicely when pressed into a ball.
- After loading the cookie press, make sure you pump the lever up and down a few times to get out any gaps and air pockets.
- If you are using a pastry bag with a piping tip to shape the cookies, you can use your creativity to shape the cookies as you like them.
- The cookies will remain fresh for a day at room temperature. For longer storage, place in an airtight box and refrigerate for up to a week.
- You can freeze the cookies for longer storage and thaw before eating.
Caitlin
Hi, has anyone used oat milk? That’s what I have on hand.
Vaishali
Hi Caitlin, you can use oat milk.
Jo
Could I substitute the butter with coconut oil? (I also plan to use a 1-1 GF flour as I need it wheat free as well)
Vaishali
Yes, certainly.
Vidya
Hi Vaishali -
Great recipe. Made this cookie for the first time.
I substituted 1/2 cup almond flour to 1/2 cup all purpose flour and used 1/2 cup extra virgin olive oil. Using less oil causes it to crack after the baking so next time i will use slightly more olive oil .
Rest of the recipe was the same as you had given. Cookies turned out great. Nice aroma.
I am so glad cookies can be made with out eggs, baking soda, & baking powder.
Vaishali
Hi Vidya, that's so great to hear. Happy you made the cookies and loved them.
MaryG
Do you know if the dough can be made ahead of time? I'm traveling at Christmas to my daughter's house, and I know she doesn't have a mixer.
Vaishali
Hi Mary, yes, you can definitely make the dough ahead. Freeze and thaw before presisng out the cookies (it can be a bit cold, but should be smooth and pliable).
Jennifer Bliss
These look perfect in every way! Such a nice post! I'm not a baker so I always LOVE seeing those who are and what they post!