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+ servings
A black plate with vegan spritz cookies decorated with colored sugar.
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5 from 4 votes

Vegan Spritz Cookies

These sweet little Vegan Spritz Cookies are amazing! The one-bowl dough comes together in minutes with a small ingredient list, and they are as delicious as can be. You can ice them or just 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 still be enough left over to share.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Cookies, Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 82 1 ½-inch cookies (approx)
Calories: 40kcal


  • Stand mixer or bowl and hand mixer
  • Cookie press or pastry bag with ½-inch piping tip


For decorating (optional)

  • Colored sugar, or sprinkles, or confectioner's sugar or icing.


  • 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.


  • 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.


Serving: 1cookie | Calories: 40kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 18mg | Potassium: 5mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Calcium: 1mg | Iron: 1mg