Easy to make dairy-free and gluten-free spritz cookies recipe that melts in your mouth on every bite, a perfect addition for your holiday cookie swap.
Course:
Snack
Cuisine:
American, Indonesian
Servings: 70 cookies
Author: Ina Wrobel
-
1/2
cup
dairy-free butter, softened
-
3/4
cup
icing sugar /powder sugar
-
2
egg yolks
-
3/4
cup
coconut cream
-
3
cup
tapioca flour
For decoration (optional):
-
Mini chocolate chip, candied cherry, sugar sprinkle.
-
In a mixing bowl, use the electric mixer, beat the sugar, butter and egg yolk until light color.
-
Add coconut cream, mix it well.
-
Add tapioca flour, mix it until all well blended.
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Preheat oven to 350° F.
-
Prepare the baking sheet layer it with parchment paper.
-
Put some portion of the dough in the icing bag with the star piping tip.
-
Squish the dough, pipe it out on to the baking sheet, pipe it to make a flower shape.
-
Put the mini chocolate chip or candied cherry (any decoration ingredient you use) on the cookie tip.
-
Bake it in the oven for 8-10 minutes.
-
Leave the cookie cool on the baking sheet for 5 minutes before moving them to the wire rack, leave the cookie until it completely cool before putting them in the jar.
Do you make this Tapioca Spritz Cookies? Take a picture of your delicious cookies, hashtag #craftyforhome, or you can tag @craftyforhome on Instagram.