WHY I LOVE THESE EGGLESS COOKIES
I have a special treat for you today, my friends! These Easy Eggless Spritz Cookies are buttery, delicious, and totally irresistible. A must-have treat for this holiday season.
I couldn’t wait to share these festive Easy Eggless Spritz Cookies with you!
Spritz cookies are one of my all-time favorite cookies, but when I was planning my holiday baking list just a few weeks ago, I realized that I hadn’t made Spritz cookies myself. What? I needed it to put an end to that situation.
So here you go… Easy Eggless Spritz Cookies!!
My kids were so happy when they saw these cookies cooling on the counter the other day!
Perfect for sharing with friends, family members, neighbors, or coworkers.
They are so festive, cute, and delicious that one or two won’t be enough. Good thing that these cookies are so easy and quick to make that you can make 50-100 cookies in a flash. They hardly spread, so you can fit a bunch onto your baking sheets.
So get your cookie press ready!
EASY EGGLESS SPRITZ COOKIES INGREDIENTS
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Unsalted butter – I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Cream cheese – Use full-fat version
- Granulated sugar – Also known as caster sugar.
- Kosher salt
- Pure vanilla extract – or ¼ teaspoon almond extract if you prefer
- All-purpose flour – Standard all-purpose flour works best here, skip the cake flour, bread flour, and wheat flour.
- Cornstarch
- Gel food coloring – I use and recommend gel food coloring.
- Sprinkles colored sugar or chocolate jimmies to garnish (optional)
EASY EGGLESS SPRITZ COOKIES STEP BY STEP RECIPE PHOTO TUTORIAL
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – MAKE AND COLOR YOUR COOKIE DOUGH
Make the cookie dough. You’ll cream the butter and sugar together, then add the cream cheese and the extract. Finally, add the dry ingredients and mix just until combined.
Color your cookie dough. If you want to use a few colors, divide your dough into parts and color it. I recommend gel food coloring. Gel icing color allows you to add a small amount to achieve bright color.
2 – ADD YOUR COOKIE DOUGH TO A COOKIE PRESS
Add the dough to the cookie press. This is one of my favorite cookie presses.
3 – DECORATE YOUR SPRITZ COOKIES!
To decorate the cookies, the possibilities are endless. I used a variety of sprinkles and chocolate jimmies. But you could also add a chocolate drizzle after baking them.
4 – BAKE YOUR SPRITZ COOKIES
Bake just until beginning to turn golden around the edges.
TIPS AND TRICK TO MAKE EGGLESS SPRITZ COOKIES
Cream the butter, cream cheese, and sugar until very pale and fluffy. This will make your cookies light and tender.
Do not overmix the dough, or cookies could come out tough. After adding the flour mixture until just combined and then use your hands to bring the dough together.
Do not grease or line with parchment paper the baking sheets, or the cookie dough won’t stick.
Using the cookie press can be a little tricky. You might need to press twice for the cookie to form and stick to the baking sheet.
They hardly spread, so you can fit a bunch onto your baking sheets.
Bake just until beginning to turn golden around the edges.
FREQUENTLY ASKED QUESTIONS
What is a cookie press?
A cookie press is a kitchen tool used to press cookies such as spritz. It consists of a cylinder with a plunger on one end, which is used to force out cookie dough through the metal plate, at the other end, to create beautifully shaped cookies.
Can I make Spritz cookies without a cookie press?
Yes!! Instead, place the dough in a pastry bag fitted with a 1/2-inch (13 mm) open star tip.
STORING & FREEZING INSTRUCTIONS
Store: Cookies stay fresh in an airtight container at room temperature for up to 1 week.
Freeze: You can also freeze the cookie dough for up to 3 months. To use frozen dough, allow to thaw overnight in the refrigerator, then bring to room temperature before continuing with step 4. Baked cookies freeze well for up to 3 months; thaw before serving.
Make-Ahead: You can refrigerate the cookie dough for up to 4 days before pressing the dough through the cookie press. If the cookie dough is too firm to press, let it sit at room temperature for 5-10 minutes to soften.
MORE EGGLESS COOKIE RECIPES YOU’LL LOVE
- 25 Easy and Delicious Eggless Christmas Cookies
- Eggless Soft Molasses Cookies
- Eggless Thumbprint Cookies
- The Best Eggless Chocolate Chip Cookies
- Eggless Sugar Cookies
- Eggless Chocolate Crinkle Cookies
- Easy Eggless Vanilla Cookies
- Eggless Gingerbread Cookies
- Browse more eggless cookie recipes…
Easy Eggless Spritz Cookies
Ingredients
- ¾ cup (172 gr) unsalted butter, softened
- 5 oz (146 gr) cream cheese, softened
- ½ cup (100 gr) granulated sugar
- ½ teaspoon kosher salt
- 1 teaspoon pure vanilla extract (or ¼ teaspoon almond extract if you prefer)
- 2 ½ cups (350 gr) all-purpose flour
- 2 tablespoons (20 g) cornstarch
- Gel food coloring optional
- Sprinkles colored sugar or chocolate jimmies to garnish (optional)
Instructions
- Preheat oven to 400º F (200º C).
- In a large bowl, beat with an electric mixer butter, cream cheese, sugar, and salt until light and fluffy, for about 5 minutes. Beat in vanilla extract (or any other flavoring that you like). Add the flour and cornstarch and stir together until just barely combined. If needed, use your hand to bring the dough together.
- If you want to tint part of the cookies dough this is the time to do it. Divide the dough, add 1-2 drop of gel food coloring; stir until well combined.
- Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. You will need to hold the cookie press perpendicular to the baking sheet and press out the cookies. NOTE: you might need to press twice in order to the cookie to form and stick to the baking sheet.
- Sprinkle with sprinkles, colored sugar, or chocolate jimmies to garnish, if desired.
- Bake until set, 10 minutes, or until very lightly browned on the edges. Remove from the oven and allow to cool on the baking sheet for 3-5 minutes before transferring to a wire rack to cool completely.
- Cream the butter, cream cheese, and sugar until very pale and fluffy. This will make your cookies light and tender.
- Do not overmix the dough or cookies could come out tough. After adding the flour mixture until just combined and then use your hands to bring the dough together.
- Do not grease or line with parchment paper the baking sheets, or the cookie dough won’t stick.
- Using the cookie press can be a little tricky. You might need to press twice in order for the cookie to form and stick to the baking sheet.
- They hardly spread, so you can fit a bunch onto your baking sheets.
- Bake just until beginning to turn golden around the edges.
- 25 Easy and Delicious Eggless Christmas Cookies
- Eggless Soft Molasses Cookies
- Eggless Thumbprint Cookies
- Eggless Sugar Cookies
- The Best Eggless Chocolate Chip Cookies
- Eggless Chocolate Crinkle Cookies
- Eggless Gingerbread Cookies
- Easy Eggless Vanilla Cookies
- Browse more eggless cookie recipes…
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
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Originally posted November 2018, post content edited to add more helpful information, no change to the recipe in November 2021.
Quick question. You note granulated sugar is caster sugar. I thought caster sugar was super fine granulated sugar based on other recipes I have made. So should a superfine sugar be used in all your recipes or just regular granulated sugar.
Hello Leslie! Granulated sugar is the most common sugar in the US. Superfine sugar dissolves quickly, making it perfect for baking, but you can really use granulated, superfine, or caster sugar in this and all my recipes. They’ll all work fine. Happy Holidays! xo
Good morning! ‘Tis the season and these will be my first practice cookies for the upcoming holidays. I would like to flavor them and wondered if you could share some of your experience on this. I am going to add some lemon zest today, but I look forward to hearing suggestions. I have been referring to your recipes for some time now (eggless for spiritual reasons) and I am grateful. 🕉️
Hello Kathryn! You can definitely flavor these cookies to your liking. Lemon zest with a bit of lemon extract will work great. Some other ideas, 1 teaspoon of maple extract, coconut extract, or peppermint extract,or add 1 teaspoon pumpkin pie spice or ground cinnamon. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
another allergy is grain can I use chickpea , almond or coconut f.our
Hello Marymargaret! I am sorry, but I haven’t tested this recipe with those flours. If you do try using these alternative ingredients, please let me know the outcome. Thanks for your interest in my recipe.
These are so pretty and perfect for Christmas! I love that you included tips for how to make them without a cookie press.
Hello Kristine! I’m so glad you like the look of these cookies. Thanks so much for stopping by…Happy Holidays!