It’s beginning to look a lot like… Christmas Cookie Baking Season!
I was rummaging through my cookie cutter collection and, low and behold, there was my long-lost Cookie Press! I actually forgot about it because the last time I used it the cookies came out horrible. Let’s just say, they spread out and burnt. I blamed it on the cookie press and therefore banished it to the depths of the storage bin.
Since then, I bought a few Air Bake® Cookie Sheets that are no-fail. They have pockets of air under them that prevent the cookies from scorching. I also found a better recipe.
The outcome of this recipe is perfectly crisp and tasty spritz style cookies that no one will believe you baked yourself! I modified the recipe so it is Dairy-Free. I’m glad I found the wrongfully punished cookie press, must be one of them miracles!
Frosted Spritz Cookies
Classic Spritz Cookies Recipe is adapted from Wilton™
- 3 ½ c flour
- 1 tsp. baking powder
- ½ c dairy-free butter/vegan butter
- 1 c sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 tbsp. dairy free milk substitute
- Beat the dairy-free butter and sugar in a large mixing bowl until light and fluffy.
- Add the egg, dairy-free milk, vanilla and almond extract, mixing well.
- In another bowl, combine the flour with the baking powder.
- Slowly add the dry mixture to the wet mixture.
- If it is too dry and crumbly, add in a little more dairy-free milk. The dough has to be thick enough not to run, but thin enough to pop out of the press.
The dough is ready and doesn’t need chilling. Simply fill up your cookie press and change the design as you wish, then bake at 350º for 10-14 minutes. They are done when the edges are slightly browned.
I made a quick frosting out of powdered sugar and 1 tbsp. coconut milk. I also added in a few drops of almond extract and food coloring.