Spritzgeback! Say it with me. Spritzgeback!
It’s the official name for what we call spritz cookies. Spritzen is German for “to squirt” and these cookies are made by extruding (or squirting) the dough through a cookie press fitted with special patterns like Christmas trees, menorahs, and snowflakes.
We decided to start a new family tradition, baking spritz cookies for the holidays! So, my husband and son gave me an early present this year – a cookie press with 12 cookie designs. We love it!
Our recipe is super simple and based on a shortbread from Terry and Isa’s Vegan Cookies Invade Your Cookie Jar. I got 108 snowflakes out of these measurements.
Note: Use nonstick, light colored baking sheets. Don’t use parchment paper because as you squirt the cookies out they will stick and lift up the paper and it will be quite difficult to manage the whole situation.
8oz Earth Balance shortening, room temperature
2/3 cup vegan cane sugar
Pinch of salt
2 teaspoons vanilla extract
2 cups all purpose flour
1/4 cup cornstarch
1/4 cup water, room temperature
Powdered sugar, for garnish, optional
Preheat the oven to 350.
Use a stand mixer with the paddle attachment or a hand mixer to cream the shortening, sugar and salt together until nice and fluffy. Add the vanilla and keep working until it is all incorporated.
In another bowl, sift the flour and cornstarch together. Then take about half the flour mixture and add it to the sugar mixture. Use a spatula to work it in so that it won’t fly all over when you put the mixer back in. Work it all together and then do the same with the rest of the flour. Add the water and mix until a nice dough forms.
Use a spatula to fill the cookie press and spritz out the cookies onto the baking sheet. Bake for 12 minutes.
Let cool for a few minutes on the baking sheet and then dust with powdered sugar through a small sieve. Transfer to a cooling rack.
Package up into little gift bags or store in the refrigerator and eat whenever you want a deliciously light treat. Enjoy!