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! All you need are a few simple ingredients, including gluten-free flour, sugar, egg, butter, and pure vanilla extract. Using a cookie press to make German Spritz Cookies has never been easier!
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❤️ Sandi’s Recipe Summary
Part of our family is from Germany, and I love it when I can convert some of these family recipes to gluten free. Spritz cookies are very popular in Germany and worldwide. If you enjoy baking German cookies, you will want to try my Gluten-Free Lebkuchen as well.
This recipe has been in the making for a long time. It was based on 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!!
For even more gluten free International cookie recipes, check out my Gluten-Free Cookies From Around The World E-Cookbook!!
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend – I tested both King Arthur Measure for Measure and Bob’s Red Mill 1:1 Blend in this spritz cookie recipe. Every flour blend varies, so it is normal to adjust moisture levels when using a different blend by adding more flour or butter. Read Why Gluten-Free Flour Blends Vary to learn more.
- Binder – If your gluten-free flour blend does not contain a binder such as Xanthan Gum, please add 1 teaspoon to the dry ingredients. See Why Binders are Important in Gluten-Free Baking to learn more about this ingredient.
- Butter – Use unsalted butter.
- Pure Vanilla Extract – I do not recommend imitation vanilla. You can taste the difference in the cookies when you don’t use the real thing.
Check out my Favorite Cookie Baking Equipment for all of my recommendations.
How to Make Gluten-Free Spritz Cookies (Step-By-Step)
Step 1: Add the gluten free flour and sugar to a bowl. Whisk to blend.
I recommend using the spoon or leveling method to measure your gluten-free flour. 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.
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Step 4: Your dough will be a bit softer than regular cookie dough. You want the dough 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.
These crisp-pressed cookies are perfect for the holidays or any time. Spritz cookies are bite-sized cookies my kids love to make. A spritz cookie press typically includes multiple discs that create a variety of cookie shapes.
Step 6: Press the spritz cookie press onto the
👀 Sandi Says: Do not use parchment paper for spritz cookies because you want the dough to stick.
HINT: Many sprinkles do not do well in the oven because they melt. This can ruin your spritz cookies. Use sprinkles madewith 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.
More delicious flavors to try:
- Add 1/2 teaspoon of almond extract.
- One of my favorites is to add 1/2 teaspoon of orange or lemon extract. Use the sun pattern for a summery cookie!
- Try making them minty with 1/2 teaspoon of peppermint extract. Dip them in chocolate and sprinkle some crushed candy canes over them.
Frequently Asked Questions:
Spritz cookie dough is similar to butter cookie dough, but it is a little softer, so it can be pressed through a cookie press.
You can chill spritz cookie dough briefly, but it will not push through the cookie press if it is too cold. 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 cookie sheet and pull the trigger. It should fire a cookie shape onto the cookie sheet.
If your spritz cookie dough sticks to the cookie press, your dough is too soft. Remove the dough, add a little flour to the dough, and try again.
More Gluten-Free Cookie Recipes:
Need a few more recipes to fill up your cookie plate? Here are more of our favorites:
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten-Free Spritz Cookies (Plus Delicious Flavor Variations!)
Equipment
- Cookie sheet
- cookie press
- Whisk
Ingredients
- 2 ½ cups gluten free flour blend * see note
- ½ cup cane sugar
- ⅛ teaspoon salt
- 1 cup unsalted butter melted but not too hot
- 1 large egg
- 3 tablespoons milk *or non-dairy milk
- 1 teaspoon vanilla extract
- Optional 1/2 teaspoon peppermint extract
Instructions
- Preheat the oven to 350º F.
- Add 2 1/2 cups gluten free flour blend, 1/8 teaspoon salt, and 1/2 cup cane sugar to a bowl. Whisk to blend them together.
- In a smaller bowl, add the partially melted 1 cup unsalted butter, 1 large egg, 3 tablespoons milk, and 1 teaspoon vanilla extract 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 sheet.
- 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. They are very soft when they come out of the oven. They will set more as they cool.
Notes
- I have tested this recipe with King Arthur Measure for Measure and Bob’s Red Mill 1 to 1. That doesn’t mean others will not work; I just have not tested other flours. It is normal to adjust the dough moisture. Every gluten-free flour blend varies by starch-to-grain ratio. If your dough seems dry, add more melted butter. If your dough seems too wet, add more flour.
- 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; I do not recommend canned coconut milk. Store in an airtight 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 1/2 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.
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SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
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.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
I made these last year for Christmas. They were great! I plan to make them again this year. My family’s Scandinavian so I use almond flavoring in them.
I am so glad you loved the recipe. I bet they were even better with almond extract.
Can you post what pan you used ?
Hi Dina, I used a no-name (it is old) metal cookie sheet. I use one without sides so it is easy to slide parchment paper with the cookies off the pan onto a cooling rack.
This recipe worked beautifully for me. I used Bob’s Red Mill 1 to 1 flour. I cooled the pan between batches. They taste wonderful. They are quite small so I have more than a few dozen. Thank you for this great recipe. I get to experience Christmas tree cookies like Mom used to make…and I can eat them safely.
You are very welcome. I hope you had a wonderful Christmas.
I’ve never made cookie press cookies before, so I’m a newbie, but I don’t think I will ever do it again lol it was super frustrating, I’m sure user error played a part. The first issue I had was that the dough was for some reason way too thick for my cookie press, I used the recommended flour and measured the correct way so I’m not sure why, so I added extra milk to it so it was thinner and then it was working in my press, but I could only get a few of the designs to work, the rest of them wouldn’t stick to the pan. I wasn’t using parchment paper but it was a seasoned stone pan so maybe it was too non stick? And then once they were warm from baking the cookies none of the designs would stick anymore… I only have two pans so I have to use them for multiple batches so they were still slightly warm… it did not go well, I was super frustrated.
Hi Sara, I am not sure how you measured the flour. I am glad you used a blend I tested. I would suggest spooning flour into the measuring cup and then scraping the excess off with a flat knife, and not packing the flour in it. You did the right thing to adjust your moisture levels adding more milk. Spritz cookie gun works with metal baking pans. The dough from a cookie gun will not work on parchment paper or a stone pan. The baking pan needs to be metal and cold to room temperature (not out of the oven.) I hope this helps. I will add the part about the stone pan to the post, I had never heard of a stone baking pan, only a pizza stone, so it didn’t occur to me someone would use something like this.
My granddaughter and I are making these today! I’m so excited to make them gf! Thank you so much for the recipe 💓
You are very welcome!
This recipe came out absolutely perfectly! I used Cup4Cup flour and the dough was soft like it’s wheat flour counterpart and went through my cookie press beautifully. The cookies baked flawlessly and cooled to a buttery, flaky texture. Delightful with tea or coffee! Thank you so much!
I am so glad you loved the cookies. I really appreciate your coming back to leave a good review!
I made an eggnog version of these today (substituted eggnog for the milk & added 1 tsp nutmeg). Topped with a rum glaze. SOOOOOO GOOD!!
Oooh, that sounds incredible. I may try that next year.
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!
I am really glad the spritz cookies turned out well for you. Happy Holidays!
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.
I am so glad everyone loved them. Thank you so much Jennifer.
Which gf flours you used is great. Weights on the ingredients, especially the flour, would be helpful.
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.