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Classic Spritz Cookies


  • 1 ½ c (375 ml) vegan buttersticks (3 sticks), softened
  • 1 c (250 ml) sugar
  • Egg Replacer equal to 1 egg
  • 1 tsp (5 ml) vanilla extract
  • 3 ½ c (875 ml) all-purpose flour
  • Colored sugar or sprinkles (optional)


  1. Preheat the oven to 375°F/190°C. In a large mixing bowl, beat the butter and sugar on medium speed of the electric mixer about 3 minutes or until creamy, scraping down the sides as necessary. Add the Egg Replacer egg and vanilla; beat well. Add the flour; mix on low speed just until blended, scraping down the sides as necessary. (The dough will be soft; do not refrigerate.)

  2. Fit a cookie press with the desired disk and fill it with the dough. Press the dough onto a cookie sheet 1" (2.5 cm) apart. Decorate the cookies with colored sugar or sprinkles, if desired. Bake 10-12 minutes or until the edges are light golden brown. Cool the cookies 2 minutes on a cookie sheet, then remove to a cooling rack. Repeat with the remaining dough.

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