Spritz Cookies (Vegan)

Spritz Cookies~ vegan

Finally we can include our vegan and egg and dairy allergy friends in our holiday dessert festivities with the best recipe for Spritz Cookies!

This is my famous bakery style spritz cookie that I shared many years ago; now adapted to be egg and dairy free but the taste has never been better!!

Adorned with whatever tickles your fancy; this one recipe will make a variety of shapes and flavors as you see in the picture.

Spritz Cookies ~ vegan

Dipped in chocolates and sprinkles or even colored green and red for Christmas you will fall in love with how versatile this recipe is!

Holiday Cookie Exchange? No more worries with this amazing recipe!

I am telling you, you will have dozens of varieties of cookies in no time at all.

The best part is the filling and dipping in nuts, non-pariels or even crushed oreos!

I wasn’t really sure how many to say this recipe yields though, because depending on how big or little you pipe them your total count will vary.

But definitely make the whole recipe as listed below because trust me, you will be eating a good portion of them before the party even starts!

Ok I’m starting to sound like an infomercial but seriously! These are so good and so easy and so fun!!

Notes on this recipe: Earth Balance is simply a brand of vegan margarine, shortening really.

So you can use whatever shortening you prefer or even margarine or for the non vegans~ butter.

You can also compare to the original version of Butter Spritz Cookie Recipe from my past life here.

5.0 from 1 reviews
Spritz Cookies (Vegan)
Although I have never had trouble with this cookie recipe spreading, some people have had that experience with my original version spritz, so if that is happening to you~ To avoid spreading of the dough, you may place the sheet tray of piped cookie dough in the freezer before baking, while you preheat the oven to 350° F.
Serves: 2dz- 4dz cookies
  • Earth Balance Buttery Sticks or Shortening 1 cup (226g)
  • Granulated Sugar 1 cup (200g)
  • Ground Flax 1 Tablespoon (8g)
  • Hot Water 3 Tablespoons (45ml)
  • Almond Milk 2 Tablespoons (30ml)
  • Vanilla Extract 1 teaspoon (5ml)
  • All Purpose Flour 2½ cups (312g)
  • Salt ¼ teaspoon (2g)
  1. Combine the flax with the hot water and let stand for 5 minutes to thicken
  2. Cream the earth balance or shortening and sugar on high speed until light and fluffy about 3 minutes.
  3. Add the salt
  4. Add the flax egg to the creamed mixture and be sure to stop and scrape the bottom and sides of the bowl for an even mix.
  5. Slowly drizzle in the almond milk and mix until combined, scrape the sides again.
  6. Add the sifted flour all at once and mix on low speed just until combined.
  7. With your with the #826 tip or with a cookie press pipe the dough onto a parchment lined sheet pan spaced about 1 inch apart.
  8. Bake for about 12 - 17 minutes or until the cookies are lightly browned on the edges.
  9. Cool completely and fill with jams, vegan chocolates, vegan ganaches, vegan buttercream or your choice of fillings and adorn with nuts, sprinkles of your choice.
Cookies will stay fresh for several weeks in an airtight container

You can freeze the cookie shells, but I do not recommend to freeze the sandwiched cookies once they are filled and adorned.

(The thawing will cause condensation which is not great for chocolate and could cause bleeding of the colors of the sprinkles)

Be careful with sprinkles and adornments that may not be vegan. You will be surprised how many products have animals derivatives in them.

White Chocolate

Dark Chocolate

Vegan Sprinkles

The video below is from the original Butter Spritz Recipe.

You can see how to mix the dough exactly the same way as you would for the vegan version only using vegan ingredients as listed above, the following video is just for a visual tutorial on how to mix the cookie dough.

You may also like


  1. I love the fact the recipe is dairy free too. However, so you think if I switch out the flour for glutten free flour or coconut flour it will be okay? I’m gluten intolerant.

    1. Hi Tracy I think you will have success with a gluten free mix, like Bob’s Red Mill, but not just straight coconut or almond flour. It has to be a mix with some stabilizers and gums in it to work correctly

  2. Hi, I used half palm shortening and half Earth Balance spread and the cookies spread out a lot during baking. Is the E Balance spread too liquid for this recipe? Thank you.

    1. I think I used used the spread for this recipe too since it was all I had (I was having a hard time getting sticks in Florida). Its possible the palm shortening was the culprit since to me that is very soft almost like coconut oil ? right?

  3. Great recipe, thanks for sharing! FYI – the vanilla is left out of the steps. Not sure if it matters where it should go in the recipe.

    1. thankyou! Ugggh I have this mental block with vanilla! Add with the flax “eggs” thank you for telling me!

  4. Hi Gretchen hope all is well. I can’t find the cookie recipe with chocolate chip and butterscotch chips. I lost my recipes ….I remember using bread flour and scooping them with a huge ice cream scoop. Would you please share that recipe again, it would make me so happy to have that delicious recipe again. Thank you and keep up your success!

  5. Not sure what I did wrong ,,,,they tasted wonderful but dough was not dough. Was more like crumbly pie crust so had to make rounds instead since was too thick for cookie press and just crumbled.

  6. Question: Recipe calles for 1 TBSP of ground flax. Instructions say: ” Add the flax egg … ” Should there be an egg in the recipe ? Thanks in advance.

  7. We live this recipe! I gave one child allergic to dairy and one child allergic to egg, so we have tried quite a few sugar cookies over the years. None were especially successful (though we still had fun making them). This recipe us a game changer. It is delicious! I highly recommend it.
    We use the spread or sticks with no trouble, but live in Wisconsin so it is cold when we are making Christmas cookies
    We do chill the trays outside between batches so we are pressing cookie on to a cool tray.
    Thank you for developing and sharing this recipe.

  8. I’m new to baking vegan. I liked the dough and the cookies taste great
    But the spritz cookies are hard. I don’t think they were over cooked.
    Why so hard?

    1. It could be a couple things. The first thing that comes to mind may be the measure on the flour? When using volume (cups) measure it’s hard to be exact because you may scoop your flour different than me, so always best to weigh with a scale.
      The correct flour is also a key element since cake-bread-AP all have different protein contents and will result in different outcomes too.
      Overbaking could be a factor, but you are sure they are now.
      The spritz cookies are not going to be soft- so another possiblility is that you are thinking they are supposed to be different, but in fact they are exactly perfect? And you just may not like this type of recipe?
      Last CLICK HERE for all my VEGAN RECIPES all in once place

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: