Eggless Spritz Cookies
This website uses affiliate links, which means I may earn a commission if you click on the link and make a purchase.
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 holiday cookie boxes!
If you're looking for more eggless holiday cookies, check out my Eggless Sourdough Molasses Cookies, Homemade Vanilla Oreos, or my Eggless Chocolate Chip Cookies.
Table of Contents
It wouldn’t be Christmas without spritz 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 come winter break they always had a pastel pink bakery box sitting on their counter. And 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.
What is a spritz cookie?
Spritz cookies 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. 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.
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 the 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!
Ingredients
- Butter: I use Organic Valley Salted Butter. Using a high quality butter really matters for these cookies as they are mostly made up of butter!
- Cane Sugar: I use organic cane sugar.
- Vanilla Extract: My favorite 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, I use Frontier Co-Op Organic Almond Extract. 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: You can use cow's milk or even nondairy milk like coconut or almond.
- All Purpose Flour: I use Cairnspring Mills Organic All Purpose Flour.
Tools Needed
- Scale: You'll need a digital food scale for the best results.
- Stand Mixer: You will need a stand mixer for this recipe, but if you prefer you can use a hand mixer, it just isn't hands free and the butter whips for a bit so I always use my stand mixer for ease.
- Baking Sheets: You'll need two half sheet pans.
- Parchment Paper: My favorite nontoxic parchment paper is from Kana.
- Piping Bag: You'll need a large piping bag.
- Decorating Tip: I use Ateco tip #827. You can use any kind of decorating tip that you like for these cookies.
Subscribe to Mimi's Organic Eats Channel
Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!
Subscribing is easy and just by subscribing, you are directly supporting my site!
Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
Step 2
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 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.)
Step 3
Pipe the dough in 1 ½-inch dollops onto the prepared cookie sheets, leaving 1 inch between them.
Step 4
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).
Baker's Tips
- 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!
- 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.
- I like to dust these with a little bit of cane sugar after they come out of the oven for a little extra sweetness and texture. This needs to be done immediately when they come out of the oven, as the sugar will stick to the hot cookies. And, this is completely optional and you can skip this step too.
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.
- 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.
FAQ's
You can omit the almond extract if you don't have it or if you don't want nuts.
No, you don't have to use a piping tip, it's totally optional and it just creates a decorative cookie.
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.
Craving More?
Eggless Spritz Cookies
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
Nutrition
Join Our Organic Community
Leave a Comment