Eggless Spritz Cookies
Traditional Spritz Cookies contain eggs, so try this recipe for Eggless Spritz Cookies if you are egg free or if you just ran out of eggs.
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
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.
Nutrition
Calories: 87kcalCarbohydrates: 10gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 12mgSodium: 37mgPotassium: 12mgFiber: 0.2gSugar: 4gVitamin A: 144IUCalcium: 4mgIron: 0.4mg
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