Vegan Chocolate Spritz Cookie Recipe with Candy Cane Cream Filling
Years ago my dear friend Hannah Sent me an adorable package of chocolate peppermint sandwich cookies for the holidays. These were vegan chocolate spritz cookies perfectly topped with a dairy-free candy cane cream in the middle. They were so delicious they didn’t last until Christmas. In fact, they were devoured in less than 24 hours! Luckily, Hannah was happy to share her recipe so that we can enjoy it year after year. They are great for cookie swaps, giveaways, and gatherings. And if you happen to have leftovers (it never happens with us), these sandwich cookies freeze well and taste fantastic straight out of the freezer.
Special Diet Notes: Vegan Chocolate Spritz Cookies
By ingredients, this recipe is dairy free / dairy free, egg free, nut free, peanut free, optionally soy free, vegan and vegetarian.
Vegan Chocolate Spritz Cookies with Candy Cane Cream Filling
Author: Hannah kaminsky
Recipe type: Dessert
- 2 cups of non-hydrogenated shortening
- 1½ cup of sugar
- 1 container (6 ounces) vanilla dairy free yogurt
- 2 teaspoons of vanilla extract
- 3½ cups all-purpose flour
- 1 cup of cocoa powder processed in the Netherlands
- 1 teaspoon of salt
- ½ teaspoon of baking powder
- ½ cup non-dairy or sticky butter spread, softened
- ½ cup of non-hydrogenated shortening
- 4 cups of powdered icing sugar
- 4 ounces of crushed candy canes or star mints
- 1 tablespoon of vanilla extract
- Preheat your oven to 350 ° F and line two baking sheets with parchment paper.
- Put the shortening and sugar in a large mixing bowl and cream with a blender. Add yogurt and vanilla and mix until creamy.
- In a large bowl, combine the flour, cocoa powder, salt and baking powder.
- Add the dry ingredients to the wet ingredients in thirds, mixing the dough after each addition. The dough will be very thick. Try to refrain from adding liquid!
- Once you’ve got a cohesive dough, place a few mounds of it in your spritz cookie gun affixed with your pattern of choice. Press the cookies onto your prepared baking sheets, reload when you run out of dough, and start over.
- Bake the cookies, 8 to 10 minutes, until they no longer appear moist and the cookies look solid. It can be difficult to tell when they are done because the cookies are dark, but do not bake them for more than 10 minutes.
- Let the cookies cool on the baking sheets for at least 10 minutes, then transfer the cookies to a wire rack to cool completely.
- Place butter spread and shortening in a large mixing bowl and cream with a mixer until fluffy. Add the powdered sugar, crushed mints and vanilla, and stir in slowly with your mixer on low.
- Once the powder is well incorporated, turn your blender up to high heat and beat the icing for about 5 minutes. It should be smooth, creamy and chewy.
- Sandwich a little filling between two cooled cookies. Repeat with the remaining cookies
Portion: 1 sandwich cookie Calories: 225 Fat: 14.3 g Saturated fat: 6.8 g Carbohydrates: 23.1 g Sugar: 12.8g Sodium: 76mg Fiber: 1.1g Protein: 1.5g
More Vegan Holiday Cookie Recipes
Butter cookie mills
Easy holiday sandwich cookies with various toppings