prep time: 15 min | bake time: 20 min | total time: 35 mins
If you’re looking for a double chocolate cookie recipe that delivers rich flavor, crisp edges, and a melt-in-your-mouth bite, these Double Chocolate Butter Cookies are exactly what you need. Made with simple pantry staples, this recipe is eggless and vegan-friendly, making it ideal for anyone avoiding eggs without sacrificing taste or texture. The result is a buttery, cocoa-rich cookie that’s irresistibly crisp and deeply chocolatey.
Also known as spritz cookies or Danish butter biscuits, these hand-piped cookies are elegant yet easy to make. They’re finished with melted chocolate and sprinkles for a festive look, making them perfect for holiday baking, cookie gift boxes, afternoon tea, or a cozy coffee break treat.
I’ll never forget the first time I made these cookies. It was the holiday season, and I had a fresh tin of cocoa powder and a craving for something chocolatey and buttery, but I also wanted it to be egg-free and shareable with all my friends. After a few experiments and plenty of tasting (which I won’t apologize for!), I landed on this recipe rich, crisp, and utterly addictive. Since then, it’s become a beloved favorite in my kitchen and a must-make for every season that calls for a sweet, chocolate treat.
These Eggless Double Chocolate Butter Cookies (Vegan Spritz Cookies) recipe is simple, nostalgic, reliable, and beginner-friendly. The dough is easy to work with, making it ideal even if you’re piping cookies for the first time. Each batch bakes into cookies with a crisp yet tender texture and a rich chocolate flavor, without using eggs or dairy.
This recipe is also highly versatile. You can pipe or press the dough into different shapes, decorate the cookies with melted chocolate and sprinkles, and package them beautifully for gifting, holidays, or special occasions.
One of the best things about Vegan Spritz Cookies is how customizable they are. You don’t need advanced skills: just the right tools and a steady hand.
Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking tray with parchment paper. Avoid using a silicone mat for this recipe, as it can affect the crisp texture of the cookies.
Cream the butter and sugar. Using a stand mixer with a paddle attachment or an electric whisk, cream the butter and powdered sugar until soft, smooth, and fluffy, about 1–2 minutes. This step creates a light base that ensures tender, melt-in-your-mouth cookies.
Incorporate dry ingredients. Add the all-purpose flour, cocoa powder, cornstarch, and salt. Mix lightly until just combined. Overmixing can make the cookies dense, so aim for a smooth, uniform dough.
Add the milk and vanilla extract to the dough to soften it. The dough should be smooth and soft enough to pipe easily while still holding its shape. Adjust with your hands if it feels slightly firm.
Pipe or press the cookies. Fit a piping bag with a star tip or prepare a cookie press. Pipe your desired shapes onto the prepared baking tray. If needed, gently soften the dough with your hands to make piping easier. Mistakes can be corrected—simply scrape and re-pipe the dough.
Bake the cookies. Bake the cookies at 350°F (175°C) for 16–18 minutes, or until the edges are set and lightly crisp. The cookies will continue to firm up as they cool, achieving the perfect crisp texture.
Once completely cooled, dip the cookies in melted dark chocolate or drizzle on top. Add sprinkles or other decorations as desired for a festive, visually appealing finish.
Yes! Simply use plant-based butter and non-dairy milk to make the recipe fully vegan without compromising taste or texture. These substitutions still produce crisp, buttery, and chocolate-rich cookies.
If the dough feels too firm, let it sit at room temperature for a few minutes to soften, or add a small splash of milk. Softening the dough ensures it pipes smoothly and holds its shape during baking.
Absolutely! Pipe the dough onto a tray and freeze until firm, then transfer the cookies to a freezer-safe bag. You can bake them directly from frozen, adding a minute or two to the usual baking time for perfect results.
Cookies need to bake until the edges are set and fully cool before handling. They will continue to crisp up as they cool completely, giving you the classic texture of vegan spritz cookies.
What sets these vegan spritz cookies apart is their balance of texture and flavor—light, crisp, and buttery with a rich double chocolate finish. The dough pipes easily, bakes evenly, and can be decorated with chocolate dips or drizzles for a professional presentation. This recipe proves that eggless butter cookies can be both visually stunning and consistently delicious without complicated techniques.
If you enjoy these Eggless Double Chocolate Butter Cookies, here are a few more beginner-friendly, chocolate-forward recipes to try next:
For even more easy, dependable eggless and vegan dessert recipes, explore my cookbook Vegan Baking Made Simple. It’s filled with beginner-friendly cookies, cakes, and everyday treats designed to help you bake confidently—perfect for chocolate lovers all year round.
