Years ago, my dear friend Hannah sent me an adorable bundle of peppermint chocolate sandwich cookies for the holidays. They were perfectly piped vegan chocolate spritz cookies with a dairy-free candy cane creme filling in the middle. They were so delicious, they didn’t last until Christmas. In fact, they were devoured in less than 24 hours! Fortunately, Hannah was happy to share her recipe so we can enjoy them year after year. They’re great for cookie swaps, gifting, and gatherings. And if you happen to have leftovers (this never happens in our house), these sandwich cookies freeze well, and taste fantastic straight from the freezer.
Special Diet Notes: Vegan Chocolate Spritz Cookies
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, optionally soy-free, vegan, and vegetarian.
Vegan Chocolate Spritz Cookies with Candy Cane Creme Filling
Author: Hannah Kaminsky
Recipe type: Dessert
- 2 cups non-hydrogenated shortening
- 1½ cups sugar
- 1 (6-ounce) container vanilla dairy-free yogurt
- 2 teaspoons vanilla extract
- 3½ cups all-purpose flour
- 1 cup dutch-processed cocoa powder
- 1 teaspoon salt
- ½ teaspoon baking powder
- ½ cup dairy-free buttery spread or sticks, softened
- ½ cup non-hydrogenated shortening
- 4 cups powdered confectioner’s sugar
- 4 ounces smashed candy canes or starlight mints
- 1 tablespoon vanilla extract
- Preheat your oven to 350°F and line two baking sheet with parchment paper.
- Put the shortening and sugar in a large mixing bowl, and cream with a mixer. Add the yogurt and vanilla and mix until creamy.
- In a large bowl, whisk together the flour, cocoa powder, salt, and baking powder.
- Add the dry ingredients to the wet ingredients in thirds, mixing the batter after each addition. The dough will be very thick. Try to refrain from adding any liquid!
- Once you achieve a cohesive dough, place a few mounds of it into your spritz cookie gun affixed with your design of choice. Squeeze out the cookies onto your prepared baking sheets, reload when you run out of dough, and repeat.
- Bake the cookies for 8 to 10 minutes, until they no longer look wet on top and the cookies look solid. It can be hard to tell when they’re done since 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, and then transfer the cookies to a wire rack to cool completely.
- Place the buttery spread and shortening in a large mixing bowl, and cream with a mixer until fluffy. Add the powdered sugar, crushed mints, and vanilla, and slowly incorporate it with your mixer on low.
- Once the powder is fully incorporated, turn your mixer up to high and beat the frosting for about 5 minutes. It should be smooth, creamy, and fluffy.
- Sandwich some filling between two cooled cookies. Repeat with the remaining cookies
Serving size: 1 sandwich cookie Calories: 225 Fat: 14.3g Saturated fat: 6.8g Carbohydrates: 23.1g Sugar: 12.8g Sodium: 76mg Fiber: 1.1g Protein: 1.5g