I have a new recipe for you to archive under ‘baking with kids’. These easy vegan swirl shortbread cookies, classic Dutch cookies we call ‘spritsen’, are a cross between a sugar cookie and a shortbread cookie and they are piped onto a lined baking tray before baking.
They are airy and light, so easy to make and lots of fun to bake with kids. My kids love adding sprinkles to the batter and they get creative piping out different shapes of cookies. Have you noticed? >>
How I make these easy vegan swirl shortbread cookies?
In a food processor, a standmixer with the dough hook attached or a hand held mixer, I mix the butter, sugar and milk for 1-2 minutes until creamy. My kids love using a handheld mixer, have you noticed?
I add the flour (and corn starch if I don’t have cake flour but use all purpose flour instead), vanilla extract, and salt to the mixture, and mix for another minute until everything is well combined.
I transfer the batter to a piping bag with a wide star tip, and pipe cookies on a parchment lined baking sheet. You can be creative and make hearts, stars or just round cookies (so pipe like you would put buttercream on a cupcake). I just always make sure I keep on piping; if you stop half way and the batter ‘breaks’, your cookie will fall apart after baking. So I suggests you pipe the cookies in one single movement, so just keep that in mind.
I bake the swirl shortbread cookies for 10-12 minutes in a preheated oven or until they are golden brown.
I let the cookies cool off. This will go pretty quick, and it is needed so the cookies can firm up and be crispy.
What else can you do with these cookies?
- You can dip these shortbread cookies in melted chocolate after you baked them and they are cooled off.
- You can add sprinkles to the piped cookies or the batter for a funfetti look.
- Take two cookies and put some strawberry chia jam between them and you have delicious swirled shortbread cookie sandwiches:
Our whole family loves (to make) these vegan swirl shortbread cookies. We hope you all will too. They are
a great Sunday’s baking project with the kids – easy to make – quick to whip up – versatile – and seriously delicious!
What else do we bake together? Well, these crispy lemon bunny cookies are a big hit here (not only for Easter!), or these almond cinnamon owl cookies, and classics like chocolate chip cookies, brownie cookies, chocolate chip muffins and double chocolate banana bread.
Easy vegan swirl shortbread cookies
Equipment
- piping bag with wide star tip
Ingredients
- 125 gr vegan butter
- 50 gr icing sugar (or use xylitol if you are watching your calorie intake)
- 2 tbsp plant based milk (of choice. I used oat milk)
- 200 gr cake flour (or sub pastry flour or use 160gr all purpose flour + 40 gr cornstarch)
- 1 tsp vanilla extract
- a pinch salt
Instructions
- Preheat the oven to 180C/360F and line a baking tray with parchment paper.
- In a food processor, a standmixer with the dough hook attached or a hand held mixer, mix butter, sugar and milk for 1-2 minutes until creamy.
- Add the flour (and corn starch if you don't have cake flour but use all purpose flour instead), vanilla extract and salt to the mixture and mix for another minute until everything is well combined.
- Transfer the batter to a piping bag with a wide star tip and pipe cookies on the parchment lined baking sheet. You can be creative and make hearts, stars or just round cookies.
- Bake the piped cookies for 10-12 minutes in the preheated oven or until they are golden brown.
- Let the cookies cool off, so they can firm up and be crispy. After that you can eat them, dip them in melted chocolate or make cookie sandwiches with them. Enjoy!
Notes
DID YOU MAKE THIS RECIPE?
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