Gluten Free Spritz Cookies {Lots of Flavors!}
Delicious gluten free spritz cookies that are really easy to make and decorate. Spritz are bite-sized cookies made with a cookie press.
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
Serving: 1cookieCalories: 87kcalCarbohydrates: 9gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 18mgSodium: 55mgPotassium: 5mgFiber: 1gSugar: 3gVitamin A: 166IUCalcium: 9mgIron: 1mg
Tried this recipe?Let us know how it was!