Meaningful Eats
Gluten-Free Spritz Cookies (Buttery & Light!)
24 cookies
Serve up holiday cheer with these festive gluten-free spritz cookies! These buttery, tender cookies taste amazing and are so fun to decorate as a family.
Ingredients
- 1 cup (226g) butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1/2 teaspoon salt
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 ¼ cup (340g) gluten-free measure-for-measure baking flour
- optional: gel food coloring sprinkles, chocolate chips, and melted chocolate for decorating
Instructions
- Line 2 baking sheets with silicone baking mats. While the cookie dough is chilling and the oven is preheating, and if your refrigerator or freezer has room, it’s helpful to chill your lined baking sheets. The dough coming out of the cookie press adheres much better to a cold surface.
- Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter, sugar and salt together. Add the egg, vanilla extract, and almond extract and mix until combined, then scrape down the bowl.
- Add the gluten-free flour and mix on low speed until fully combined.
- Cover the bowl with plastic wrap and refrigerate for 20 minutes while the oven preheats.
- Preheat the oven to 350F.
- Follow cookie press manufacturer’s directions to fit your cookie press with a decorative plate. Fill the cookie press with dough. Hold the cookie press perpendicular to the cookie sheet and press out the cookies. They can be fairly close together, since they don’t really spread.
- DECORATE: If desired, top the cookies with sprinkles or press a chocolate chip into the center. If needed, you can very lightly brush the cookies with water before topping with sprinkles so they will adhere to the cookies.
- If the cookie dough becomes too soft as you work, chill the shaped cookie dough in the refrigerator for 10 minutes before baking.
- Bake until very lightly browned on the edges, 7–9 minutes. Let cool on a cooling rack for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
RECIPE TIPS
- Use a good cookie press. This is the cookie press I have and love!
- Use a silicone mat. I have tried baking these 3 different ways — on parchment paper, a silicone baking mat, and directly on the cookie sheet. I highly recommend baking these spritz on a silicone baking mat. Parchment paper is too slippery, so the cookies spread too much. When you use an unlined baking sheet, it's hard to get make the cookies adhere to the sheet as they come out of the cookie press.
- Use gel food coloring (if desired). If you'd like, you can set aside some dough to tint. I recommend using gel food coloring for this step. One very tiny drop of green is plenty for ¼ of the cookie dough. Use it sparingly! You may have to chill the cookie dough for just a bit after mixing in the food coloring.
- Get creative. Have fun with decorating these Christmas cookies! Add melted chocolate drizzle, sprinkles, dark chocolate chips, icing, colored sugar, and more. The possibilities are endless!
Nutrition
Calories: 133kcal | Carbohydrates: 14g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 112mg | Potassium: 5mg | Fiber: 1g | Sugar: 7g | Vitamin A: 246IU | Calcium: 11mg | Iron: 0.4mg