Gluten Free Spritz Cookies

Why these cookies are so good:

1. My gluten free Spritz cookies recipe is great because you need just a few simple ingredients.
2. I tested these cookies with several gluten free flour blends to make sure you have success with this recipe.
3. Because the cookies are small, they bake quickly in about 7 minutes.
4. They are great for gift giving in a cookie tin or freeze them, so you always have pressed cookies on hand.

Step 1: Add the gluten free flour and sugar to a bowl.

To measure your gluten free flour, I recommend using the spoon or leveling method. In a perfect world, people weigh their flour, but most do not own a kitchen scale.

Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.

Use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.

Step 2: In a smaller bowl, add the wet ingredients and whisk to blend.

Step 3: Pour the wet ingredients into the dry ingredients. Mix into a cookie dough.

Step 4: Your dough will be a bit softer than regular cookie dough. You want it to be slightly sticky so it sticks to the cookie sheet. Let the batter sit for 10 minutes.

Step 5: Load the dough into your cookie press and screw on the lid with the shaping disc you want to use.

Step 6: Press the spritz cookie press to the cookie sheet and squeeze the trigger. Gently lift the press off the cookie sheet. The cookie should stick to the cutting board.

You do not want to use parchment paper for spritz cookies because you want the dough to stick.

Flavor variations:

• Add ½ teaspoon of almond extract.
• One of my favorites is to add ½ teaspoon of orange or lemon extract. Use the sun pattern for a summery cookie!
• Try making them minty with ½ teaspoon of peppermint extract. Dip them in chocolate and sprinkle some crushed candy canes over them.