Easy Eggless Spritz Cookies
These Easy Eggless Spritz Cookies are tender, light, buttery and totally delicious. Easy and quick to make; no cookie dough chilling required. These egg-free cookies will make a great dessert contribution to any holiday party.
Servings 50 cookies
- 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 cornstarch
- Gel food coloring optional
- Sprinkles colored sugar or chocolate jimmies to garnish (optional)
Preheat oven to 400º F.
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.
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.
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.
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.
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 mix until just combine 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 to the cookie to form and stick to the baking sheet.
- They hardly spread, so you can fit a bunch onto your baking sheets.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.
- Bake just until beginning to turn golden around the edges.
Calories: 66kcal | Carbohydrates: 7g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 32mg | Potassium: 11mg | Sugar: 2g | Vitamin A: 125IU | Calcium: 5mg | Iron: 0.3mg