Meaningful Eats
Gluten-Free Spritz Cookies (Tried and True Recipe!)
24 cookies
These gluten-free spritz cookies look beautiful and impressive, but are actually fun and easy to make! They're buttery and so delicious. This is my fool-proof gluten-free recipe that's easy to press out and makes cookies that hold their shape while baking. You'll need a cookie press and a silicone mat to line your baking sheet.
Ingredients
- 1 cup (226g) butter at room temperature
- 3/4 cup (150g) granulated sugar
- 1/2 teaspoon kosher salt
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 ¼ cup (338g) gluten-free measure-for-measure 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. (Do not refrigerate longer than 20 minutes!)
- Preheat the oven to 350°F.
- 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
Use a good cookie press: This is the cookie press I use and love!
Use a silicone mat: I have tried baking these 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 the cookies to adhere to the sheet as they come out of the cookie press.
Use gel food coloring (if desired): You can set aside some dough to tint. I recommend using gel food coloring. One very tiny drop 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!
To Store: Store gluten-free spritz cookies in an airtight container at room temperature for up to 5 days.
To Freeze: These cookies freeze well! Store in an airtight container or freezer bag for up to 3 months.
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