I am so excited to share my newest cookie recipe with you! If you love making spritz cookies, this EASY gluten free spritz cookie recipe is for you! Using a cookie press to make German Spritz Cookies has never been easier!
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Part of our family is from Germany, and I love when I can convert some of these family recipes to gluten free. Spritz cookies are very popular in Germany and all over the world.
This recipe has been in the making for a long time. It is created from my gluten free butter cookies recipe. I love to make spritz cookies but have never posted my recipe on the blog. All you need is a spritz cookie gun and some gluten free sprinkles!!
These crisp-pressed cookies are perfect for the holidays or any time. Spritz are bite-sized cookies my kids love to make. When you get a spritz cookie press, it typically comes with many discs that make many shapes of cookies.
For even more gluten free International cookie recipes, check out my Gluten Free Cookies From Around The World E-Cookbook!!
Why these cookies are so good:
- My gluten free Spritz cookies recipe is great because you need just a few simple ingredients.
- I tested these cookies with several gluten free flour blends to make sure you have success with this recipe.
- Because the cookies are small, they bake quickly, in just about 7 minutes.
- They are great for gift giving in a cookie tin, or freeze them, so you always have pressed cookies on hand.
Ingredient notes:
- Gluten free flour blend - I have tested this spritz cookie recipe with two gluten free flour blends. Bob's Red Mill 1 to 1 GF Blend and King Arthur Measure for Measure.. That doesn't mean others will not work, I just have not tested other flours.
- Xanthan Gum - If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- Butter - Use unsalted.
- Pure vanilla extract - I do not recommend imitation vanilla.
Recipe step-by-step directions:
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
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
You do not want to use parchment paper for spritz cookies because you want the dough to stick.
HINT: Many sprinkles do not do well in the oven. They can melt and ruin your spritz cookies. Use sprinkles like the colored sugar shown above or ball-type sprinkles. Always check to make sure your sprinkles are gluten free.
Step 7: Bake the cookies for 7-8 minutes at 350º F. Remove to a cooling rack.
Check out my fun gluten free spritz cookie web story too!
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.
Expert Tips and Recipe FAQ:
Spritz cookie dough is similar to butter cookie dough, but spritz cookie dough is a little softer, so it can be pressed through a cookie press.
You can chill spritz cookie dough briefly, but if it is too cold, it will not push through the cookie press. In my recipe, I do not chill the dough.
If your spritz cookies will not come out of the press, your dough is either too stiff (not enough butter) or too cold.
The trick to using a cookie press is to make sure your dough is not too cold. Room temperature is best. Press your cookie press to the
If your spritz cookie dough is sticking to the cookie press, your dough is too soft. Remove the dough and add a little flour to the dough and try again.
More gluten free cookie recipes:
- Gluten Free Linzer Cookies
- Swiss Brunsli Cookies
- Gluten Free Vanilla Wafers
- Gluten Free Eggnog Crinkle Cookies
Recipe
Gluten Free Spritz Cookies {Lots of Flavors!}
Ingredients
- 2 ½ cups gluten free flour blend * see note
- ½ cup sugar
- ⅛ teaspoon salt
- 1 cup butter melted but not too hot
- 1 egg large
- 3 tablespoons milk *or non-dairy milk
- 1 teaspoon vanilla extract
- Optional ½ teaspoon peppermint extract
Instructions
- Preheat the oven to 350º F.
- Add the gluten free flour, salt, and sugar to a bowl. Whisk to blend them together.
- In a smaller bowl, add the wet ingredients and whisk to blend.
- Pour the wet ingredients into the dry ingredients. Mix into a cookie dough.
- 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.
- Choose a patterned disc and assemble the cookie press.
- Load the dough into your cookie press and screw on the lid with the shaping disc you want to use.
- 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.
- Note: You do not want to use parchment paper for spritz cookies because you want the dough to stick.
- HINT: Many sprinkles do not do well in the oven. They can melt and ruin your spritz cookies. Be sure to use sprinkles like the colored sugar shown above or ball-type sprinkles. Always check to make sure your sprinkles are gluten free.
- Bake the cookies for 7-8 minutes at 350º F. Remove to a cooling rack.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
- Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- To make these cookies dairy-free, use vegan butter and softened palm shortening combined 50-50.
- I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
- These cookies will keep for up to 4 days in an air-tight container or up to 4 months in the freezer.
- Take special care to measure correctly. If you add in too much gluten free flour or other ingredients, it can mess with the cookies as they bake. If they don't' have the proper ratios of ingredients, you may end up with a disaster.
- Swap the vanilla extract for ½ teaspoon of these: peppermint extract, almond extract, orange or lemon extract, or rose water.
- Dip the spritz cookies in dark or white chocolate and decorate them.
- Add sprinkles to the tops of the cookies for baking. Be careful to use colored sugar sprinkles or the ball sprinkles. The other types can melt during baking.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Julie
I made an eggnog version of these today (substituted eggnog for the milk & added 1 tsp nutmeg). Topped with a rum glaze. SOOOOOO GOOD!!
Sandi Gaertner
Oooh, that sounds incredible. I may try that next year.
Denise
These are delicious. Made exactly as written with no problems. Came thru cookie gun perfectly. Like most gluten free cookies they taste better after complete cooling. Brava!
Sandi Gaertner
I am really glad the spritz cookies turned out well for you. Happy Holidays!
Jennifer
These were absurdly easy to make! Additionally, they are the softest cookies- you'd never know the GF. Definitely make this recipe if you're looking to make some holiday spritz cookies.
Sandi Gaertner
I am so glad everyone loved them. Thank you so much Jennifer.
Carol
Which gf flours you used is great. Weights on the ingredients, especially the flour, would be helpful.
Sandi Gaertner
Hi Carol, I go back on forth on measuring flour. It is difficult because every single gluten free flour blend has a different weight. There is also no way I can go back and remake 200+ baked recipes measuring the gluten free flours I used. It would be cost and labor-prohibitive for me.