Chocolate Spritz Cookies

Instructions

1. Before you begin, take the vegan butter out of the fridge to soften. Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
2. In a small bowl, prepare the vegan egg white replacer according to package instructions. Set aside to thicken while you prepare the other ingredients.
3. Sift together the flour, cocoa powder, and salt in a medium bowl. This removes any lumps and aerates the dry ingredients, resulting in lighter cookies.
4. In a large mixing bowl, cream the softened vegan butter and powdered sugar using an electric mixer. Beat on medium speed for about 3-4 minutes until light and fluffy. Scrape down the sides of the bowl halfway through.
5. Add the prepared vegan egg white replacer to the butter mixture. Beat on low speed until just combined, about 30 seconds. Don't overmix at this stage.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Stop the mixer and scrape down the sides of the bowl as needed. The dough should come together and be slightly stiff but not crumbly.
7. Transfer the dough to a piping bag fitted with a star-shaped nozzle. If the dough is too soft to pipe, refrigerate it for 15-20 minutes to firm up slightly.
8. Pipe the dough onto the prepared baking sheets, leaving about 1 inch between each cookie. You can create rosettes, S-shapes, or any design you prefer. If the dough becomes too soft to pipe neatly, pop it back in the fridge for a few minutes.
9. Bake the cookies for 10-12 minutes, rotating the pans halfway through for even baking. The cookies are done when they're set around the edges but still slightly soft in the center.
10. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
11. While the cookies cool, chop the cooking chocolate and place it in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until the chocolate is smooth and fully melted.
12. Once the cookies are completely cool, dip half of each cookie in the melted chocolate or drizzle the chocolate over the cookies using a fork. Place the decorated cookies back on the parchment-lined baking sheets.
13. Refrigerate the cookies for about 10 minutes to set the chocolate. Once set, store the cookies in an airtight container at room temperature, with parchment paper between layers to prevent sticking.
14. These Chocolate Spritz Cookies are best enjoyed within a week, but let's be honest - they probably won't last that long! Serve with a glass of plant-based milk or your favorite tea for the ultimate treat.