Eggless Spritz Cookies
Just like your classic spritz cookies, but without eggs! These Eggless Spritz Cookies are easy to make and they make the perfect addition to your cookie boxes this holiday season!
If you're looking for more eggless holiday cookies, check out Eggless Sourdough Molasses Cookies, Eggless Pumpkin Gingerbread Cookies, Homemade Vanilla Oreo Cookies, Chocolate Peppermint Crunch Cookies, or Eggless Chocolate Chip Cookies.
A Quick Look At The Recipe
- Recipe Name: Eggless Spritz Cookies
- Ready In: 35 minutes
- Makes: 40 cookies
- Main Ingredients: salted butter, cane sugar, all purpose flour
- Flavor Profile: buttery, sweet
- Dietary Info: eggless, no seed oils
- Difficulty: Easy!
- Why You’ll Love It: light, crisp, and melt-in-your-mouth—yet simple to make
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Why You'll Love This Recipe
- Eggless: Typically spritz cookies have eggs in them. And I have a traditional spritz cookie recipe inside my book, Cookies for Everyone. But this recipe uses milk in place of eggs. Milk helps create the same texture of dough that an egg would in this cookie, which makes it easy to press out of a cookie press or piping bag.
- Melt in Your Mouth: This is a melt in your mouth kind of cookie! The buttery and sweet dough has a delicate crumb and texture that spritz cookies are known for.
- Simple: This simple recipe only requires a few ingredients and you'll have fresh baked butter cookies in no time! No cookie dough chilling needed!
What is a spritz cookie?
Spritz cookies originated in Scandinavian countries and are just a butter cookie, but they become spritz cookies when you use a cookie press or piping bag with decorative tip so these cookies bake in particularly festive shapes (like Christmas trees, wreaths, or candy canes). Spritz cookies almost always have the addition of eggs because this helps hold the decorative shape in the oven and it also helps the dough press out of the press easier as well. But, you don't eggs in this recipe!
It wouldn’t be Christmas without spritz cookies for me as they are one of my favorite cookies. I have been eating these cookies since I was a kid. My best friend and next door neighbor always had them at her house, courtesy of her mom who didn’t bake but frequented a local bakery during the holidays. So, I could always count on there being spritz cookies inside!
I never knew that these were spritz cookies until many years later, we just called them butter cookies. If you love butter, rich cookies like this, you'll also love Cinnamon Pecan Kourambiethes (Greek Butter Cookies), Simple Christmas Shortbread Cookies, Brown Sugar Shortbread Cookies, or Kamut Flour Shortbread Cookies.
Ingredients
- Butter: I use organic salted butter, but unsalted butter also works, you'll just need to add 1/2 teaspoon of salt to the recipe. Using a high quality butter really matters for these cookies as they are mostly made up of butter! I haven't tested these with vegan butter, but they should also work if you'd like to make them vegan.
- Vanilla Extract: My favorite pure vanilla extract is Simply Organic, be sure to use a high quality vanilla that you like the flavor of.
- Almond Extract: Almond extract is traditional in spritz cookies. You can omit this if you don't have it or if you don't want to use it, but it does add a signature flavor.
- Milk: Milk is our egg replacer here, which brings fat, flavor and moisture. So, be sure to use whole milk. But, you can also use coconut milk if you want to use a dairy free milk. While many people use cornstarch and water to replace eggs, I like milk much better and it makes these free of corn.
*For a full list of ingredients and measurements, visit the recipe card below.
Easy Substitutions
- You can make these peppermint flavored for the holidays. Just replace the vanilla extract with peppermint and skip the almond extract.
- You can add sprinkles on top before baking if you want sprinkled spritz.
- You can turn these into thumbprints by creating an indent in the center with your thumb and filling the center with jam before baking. Try them with Organic Strawberry Jam With Fresh or Frozen Berries, Small Batch Organic Apricot Jam Without Pectin, or Homemade Blueberry Preserves (No Pectin).
- You can make these bigger if you want, just add to the baking time so they are golden brown when done.
- Try these dipped in melted chocolate, which is my favorite! Just melt chocolate using a double boiler or doing 30 second intervals in the microwave, stirring between each one. Dip the bottoms of the cookies in melted chocolate and place chocolate side down on parchment paper. Pop them in the freezer to set.
Baker's Tips
- Always weigh ingredients for the best results.
- Make sure your butter is soft. This is key for spritz cookies as we are going to cream the butter for 5 minutes until it's light and fluffy, and so you need to start with soft butter. If your butter isn't soft at the beginning stage, this step will take much longer and be more difficult as you'll have to keep scraping the cold butter off the paddle and the bowl. I like to leave butter out on the counter overnight to let it soften at room temperature. But, you can also microwave it for 10 seconds per 1/2 cup.
- Use whole milk for this recipe! Whenever baking with milk, it's important to use whole milk as it provides fat and flavor.
- I used Ateco decorating tip #827 for these cookies, but Ateco tip #846 is also very similar and would work. So would a cookie press!
- You can also pipe into swirls or S's, any shape you like works.
- The dough is very stiff at first, so don't fill your piping bag all the way as you won't be able to squeeze it out easily. Just fill a very small amount and pipe a few cookies, then fill a little bit more and pipe a few more cookies.
- Sprinkles are optional, but you'll want to put on before baking if you want to use them.
- Gluten-Free: To make these gluten free spritz cookies, replace the all purpose flour with 297 grams (1 3/4 cups) gluten free flour blend. If you are using another gluten free flour mixture, you may need a different substitute as not all are the same, this is the one that I tested these with.
- High Altitude — Bake at 375°F for 17 to 20 minutes or until golden brown around the edges.
- Store in a cool, dry place.
How to Make Eggless Spritz Cookies
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, vanilla extract, and rose extract.
- Mix on low until combined, then continue to mix on low for 5 minutes or until the mixture is light in color and fluffy.
- Add the milk and flour.
- Mix on low until combined. Transfer half the dough to a piping bag with Ateco tip #827. (If you put it all in at once, it can be too hard to squeeze out.)
- Pipe the dough in 1 ½-inch dollops onto the prepared cookie sheets, leaving 1 inch between them.
- Add sprinkles on top (optional)!
- Bake for 18 to 21 minutes, or until golden brown around the edges. Let cool completely on the cookie sheets. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions). Optional, you can dip some in melted chocolate afterwards if you want!
Eggless Spritz Cookies FAQ's
I use milk to replace eggs in these Eggless Spritz Cookies. Milk provides fat and moisture, which helps these cookies get a buttery texture without eggs.
Spritz cookies are butter cookies, so they are tender, melt in your mouth and buttery.
You can omit the almond extract if you don't have it or if you don't want nuts.
Yes, I don't use a cookie press with this recipe. I just use a piping bag with a decorating tip.
No, you don't have to use a piping tip, it's totally optional and it just creates a decorative cookie.
The dough should be somewhat stiff as it needs to hold its shape in the oven while it bakes for the signature shape. You can watch the video below to see the dough!
This cookie dough should be stiff because it needs to hold its shape as it bakes. If it's too soft, you probably measured incorrectly in some way (not enough flour or too much milk). Always use a digital food scale so you get accurate measurements every time, it's the easiest way to ensure nothing goes wrong with a recipe.
Your dough could have been too soft, which would be from incorrect measuring.
When the edges and bottoms are golden brown.
Spritz cookies are butter cookies, so they should be stored in a cool dry place. I like to just leave them out on a plate on the counter for a few days while we eat them.
Yes, you can store in an airtight container in the freezer for up to 3 months.
More Holiday Cookie Recipes
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Eggless Spritz Cookies
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
- Piping Bag
- Ateco Tip #827
Ingredients
- 226 grams salted butter (softened)
- 170 grams cane sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ¼ cup milk
- 318 grams all purpose flour
Instructions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, vanilla extract, and almond extract. Mix on low until combined, then continue to mix on low for 5 minutes or until the mixture is light in color and fluffy.
- Add the milk and flour and mix on low until combined. Transfer half the dough to a piping bag with Ateco tip #827. (If you put it all in at once, it can be too hard to squeeze out.)
- Pipe the dough in 1 ½-inch dollops onto the prepared cookie sheets, leaving 1 inch between them.
- Bake for 18 to 21 minutes, or until golden brown around the edges. Let cool completely on the cookie sheets.
- Store in a cool dry place for up to 7 days.
Video
Notes
- Always weigh ingredients for the best results.
- Make sure your butter is soft. This is key for spritz cookies as we are going to cream the butter for 5 minutes until it's light and fluffy, and so you need to start with soft butter. If your butter isn't soft at the beginning stage, this step will take much longer and be more difficult as you'll have to keep scraping the cold butter off the paddle and the bowl. I like to leave butter out on the counter overnight to let it soften at room temperature. But, you can also microwave it for 10 seconds per 1/2 cup.
- Use whole milk for this recipe! Whenever baking with milk, it's important to use whole milk as it provides fat and flavor.
- I used Ateco decorating tip #827 for these cookies, but Ateco tip #846 is also very similar and would work. So would a cookie press!
- You can also pipe into swirls or S's, any shape you like works.
- The dough is very stiff at first, so don't fill your piping bag all the way as you won't be able to squeeze it out easily. Just fill a very small amount and pipe a few cookies, then fill a little bit more and pipe a few more cookies.
- Sprinkles are optional, but you'll want to put on before baking if you want to use them.
- Gluten-Free: To make these gluten free spritz cookies, replace the all purpose flour with 297 grams (1 3/4 cups) gluten free flour blend. If you are using another gluten free flour mixture, you may need a different substitute as not all are the same, this is the one that I tested these with.
- High Altitude — Bake at 375°F for 17 to 20 minutes or until golden brown around the edges.
- Store in a cool, dry place.
Nutrition
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So buttery and perfectly sweet!