After the cake debacle left me with no sweet treat for my guests, I kicked into overdrive to find an adequate replacement that I could make with the clock ticking. As I scanned my cupboards for inspiration, one thing jumped out at me, a most unsuspecting item: a box that looked like it came to me straight out of 1972. It was a cookie press that I had scored new in the box for $1.99 several years ago. It remained new in the box in my kitchen as I had never even opened it to make use of it.
I quickly found a recipe for cookie press cookies from Martha Stewart that looked easy and for which I had all the ingredients on hand. I subbed in Earth Balance for butter and canola oil for egg yolks (2 tablespoons of oil per each large egg yolk the recipe called for). To make the dough festive, I divided it in half and mixed in green food coloring to one half and red food coloring into the other half. I topped the cookies off with some sanding sugars before popping them into the oven.
I could not believe how easy these cookies were to make, or how easy the cookie press was to use. Literally, just point and shoot! I can’t believe that for all this time I have been missing out. Now I want to make spritz cookies every day … just because I can. One trick that I did develop was to use two cookie sheets, but only put one in the oven at a time, so as to chill the other. I had found with my second batch that the dough coming out of the press did not stick to a hot cookie sheet. As one batch baked, I let one sheet cool over my sink and stuck the dough and press into the fridge to let it chill. I found that this system worked quite efficiently for me.
My secret for perfectly done cookies is to pull them out of the oven before they look done. If you leave them in until they start browning they are, in my opinion, already too far gone. I know that some people enjoy the crispiest cookies the best. Admittedly, I am not one of them. For these types of cookies, in particular, I enjoy a nice crisp outside that yields easily to a soft inside. To achieve that effect, I timed these cookies at exactly 10 minutes. I sacrificed the first batch by letting them go for 12 minutes, which resulted in very crispy browned edges and bottoms. They did not end up the trash, though – I set those aside for the extra crispy lovers among us to enjoy. I did not, however, put them out for all to see!
Spritz Cookies
Adapted from this recipe by Martha Stewart
Makes 6- 8 dozen cookies
1 ½ cups (3 sticks) Earth Balance (or other butter substitute of your choice)
1 cup sugar
4 tbsp canola oil
3 ¾ cups sifted all-purpose flour
¼ tsp salt
1 tbsp pure vanilla extract
Colored sanding sugar
1. Heat oven to 350 degrees. In a large bowl, cream the Earth Balance and sugar until light and fluffy. Add canola oil and mix, then add flour, salt, and vanilla. Mix thoroughly.
2. Fill a cookie press with the dough, and turn out cookies 1 to 2 inches apart onto a non-oiled baking sheet. Sprinkle cookies with colored sanding sugars.
3. Bake until the cookies are lightly browned, 7 to 10 minutes. To ensure even baking, rotate sheet halfway through the baking process. Transfer to a wire rack, and let cool.
One of my guests who enjoyed these cookies asked about any sweetener substitutions I made. Oops – busted! Despite my commitment to cutting out refined sugars, the two holiday recipes I’ve made thus far this season – fruit cake and these cookies – have found me sneaking sugar back in. We discussed the difficulty of mitigating health resolutions and ingredient substitutions with tried-and-true traditions. Have any of you had success with substituting some of the naughtier ingredients in traditional holiday recipes with their nicer and healthier counterparts? If so, please share your stories and tips in the comments below.
I want a cookie shooter!! That looks so freaking cool! I love how they look – like real, forbidden cookies. Not sure how I’d have cut down on the sugar, probably half sugar and half xylotol. Maybe try just using a little less sugar? Either way, I want some!
What a find! My mom made these every year for us using a cookie shooter from her mother. Spritz cookies are so great! I’m probably going to use your recipe this year since I’ve been too lazy to veganize my mom’s!
Gail, you have inspired me to get my cookie press out of the cupboard, perhaps even tonight! I’ve never tried it before, but am excited after seeing your cookies.
Your cookies look scrumptious and so festive! I need to get a cookie press.
O, I have a cookie press, but never use it because you have to put so much margarine in the cookie dough for it to work. Maybe, for Christmas, I can just splurge once. 🙂 They look so pretty!
I hope that you all whipped out those cookie guns and started shootin’ cookie dough around like mad women!
I love Spritz cookies and have my grandmother’s old cookie press. I’m hoping to revive the tradition in my family, and maybe even put up a post on my blog as well. They look great!
[…] see some great colored Spritz cookies, check out this recent post on Cooking at the Pacific Outpost. By the way, her version is Vegan, for those of you who may be […]
I ordered a cookie press less than a week ago. When I told my sister that i am going to bake my a** off, she reminded me not to forget my vegn family(her)!
This recipe sounds great and the cookies look amazing!
Thanks for the recipe. My son has become vegan in the past year and I want to surprise him with a version of his favorite Christmas cookie. He will be so thrilled and surprised!
These were really good. They taste just like the cookies I used to make with real butter and eggs. It is rare for me to eat my baked goods since I’m not a big sweets person, but I could not stop eating these. So simple to make yet they are gone so fast. Thanks for the recipe, my family will enjoy these cookies. 🙂
Made these tonight and they turned out great; thank you!!!
I couldn’t get my cookie press to press this dough out of it. Any suggestions?
I made these years ago for a baby shower using your recipie and they turned out great. I don’t need so many cookies right now. Do you think the dough can be frozen, thawed and used later for spritzer cookies?