Christmas Spritz Cookies

A red platter holds spritz cookies in festive shapes, topped with red, green, and white sprinkles. More cookies, sprinkles, and a metal cookie press are nearby on a light-colored surface.

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These classic spritz cookies are made dairy free with the help of vegan cream cheese, but still taste just like the ones I grew up making with my mom every Christmas. They pipe beautifully through a cookie press, hold their shape when baked, and they’re just the right amount of crispy on the edges with that soft, melt-in-your-mouth center.

Prep Time15

Cook Time10

Servings: cookies

Calories: 55kcal

Ingredients

1 cup dairy free butter 2 sticks, 226g
3 ounces vegan cream cheese 85g
1/2 cup sugar 100g
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour 300g
2 tablespoons cornstarch 12g

Instructions

Prep. Preheat oven to 375˚F. Measure your ingredients and make sure your cookie press is ready to use. Do not grease or line your baking sheets.
Make the dough. In a large bowl with an electric mixer, cream the butter, cream cheese and sugar together until light and fluffy.
Then, add the vanilla extract and mix until incorporated. In a separate bowl, whisk the flour and cornstarch together. Gradually add the mixture to the wet ingredients, mixing between additions until combined.
Bake your cookies. Fill your cookie press with the dough and press cookies onto the ungreased baking sheet. For best results, follow the instructions for your specific cookie press. Top with sprinkles or sanding sugar as desired.
Bake for 8–10 minutes, or until the cookies have set and the edges are slightly golden. Allow cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

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