vegan spritz cookies
I love Spritz cookies. I've added the coarse sea salt so that you get sweet and salty in each bite. I love these cookies and I really love the rolled and cut cookies since my cookie press keeps breaking.
prep time
30 Min
cook time
10 Min
method
Bake
yield
10-12 serving(s)
Ingredients
- 3 1/5 cups all purpose flour
- 1 teaspoon baking powder
- 1 1/5 cups earth balance sticks, softened
- 1 cup granulated sugar
- 1 teaspoon coarse sea salt
- 1 "egg" ener-g egg replacer
- 1 teaspoon vanila
- 1/5 teaspoon almond extract
How To Make vegan spritz cookies
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Step 1Preheat oven to 350 degrees. In a medium bowl combine all the dry ingredients.
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Step 2In a large bowl mix the Earth Balance and the sugar with a mixer until light and fluffy. Add the prepared "egg" and extracts.
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Step 3Add in the dry ingredients slowly mixing well after each addition.
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Step 4Either load cookie press and using a holiday disk, make pressed cookies. Bake for 10 minutes and let cool on pan for 2 minutes.
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Step 5After cookies are cool, store in a zip lock bag. Can be frozen for up to 2 weeks.
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Step 6Alternate - roll the dough out (adding flour to keep it from sticking. then use your Christmas cookie cutter to cut and bake cookies.
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Step 7Cookies can have decorative sprinkles on them before you bake them for more decoration.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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