How to Make Eggless Double Chocolate Butter Cookies (Vegan Spritz Cookies)

• Preheat your oven to 350°F (175°C). Grease and line a 9x13-inch baking tray with parchment paper. Avoid using a silicone mat for this recipe, as it can affect the crisp texture of the cookies.
• 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.
• Add the all-purpose flour, cocoa powder, cornstarch, and salt. Mix lightly until just combined.
• 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 sturdy piping bag with a star tip ( I have used ateco #826) 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, you can simply scrape and re-pipe the dough.
• Bake the cookies at 350°F (175°C) for 16–18 minutes, or until the edges are set and 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.