Bake the cookies for 7-8 minutes at 350º F. Remove to a cooling rack.
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.
Flavor and fun alternatives:
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.