Christmas Tree Cheesecake Spritz Cookies

Ingredients:

1 cup plant-based butter, slightly softened

1/2 cup Tofutti Better Than Cream Cheese, slightly softened

1 cup natural sugar

2 to 3 drops plant-based green food coloring, or as needed for desired shade (McCormick’s brand is vegan but always double-check ingredients)

1 1/2 teaspoons vanilla

2 teaspoons baking powder

Optional (but recommended): 1 teaspoon lemon zest

2 1/2 cups flour

Optional: plant-based sprinkles for non-cookie press variation

Directions:

Line baking sheet with a silicone mat (Silpat) or parchment paper and set aside.

With electric mixer on medium-high speed, cream together butter, Tofutti Better Than Cream Cheese, and sugar until fluffy. Beat in food coloring, vanilla, baking powder, and lemon zest until completely combined. Add flour, 1/2 cup at a time on low speed, mixing just until combined and scraping down sides of bowl as needed. Wrap in plastic wrap and chill approximately 30 minutes or until no longer sticky.

Chill longer but will need to bring to slightly cooler than room temperature before using. Preheat oven to 350 degrees.

If making spritz cookies, place tree-shaped disk into cookie press followed by dough, and press out cookies about 2 inches apart, according to manufacturer’s directions. If not using press, roll tablespoons of dough into a ball between your palms and then in sprinkles. Place approximately 2 inches apart and press center down lightly with your thumb to avoid a domed top. Bake approximately 8 minutes for soft cookies or about 12 for slight color around the edges and a little crunch, which is our favorite.

Check at 8 and 10 minutes to avoid over-browning. Cool on wire rack and store in airtight container.

*Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio of The Blooming Platter.