If you grew up eating Spritz Cookies around the holidays, you are going to fall in love with these Gluten-Free Spritz Cookies! They make it oh-so-easy to enjoy all the fun of Christmas baking while sticking with a gluten-free diet.
Life is all about balance, but when you have to stick to a gluten-free diet for health reasons, that isn't something you can give yourself a "cheat day" on.
One of the hardest things about being gluten-free is missing out on your old favorites - especially around the holidays.
These gluten-free butter cookies are a gluten-free adaptation of the spritz cookies I grew up eating.
This is simply the best gluten-free spritz cookie recipe! It is light and delicate without being too crumbly.
Give it a try, and I think you will agree.
Ingredients for Making Gluten-Free Butter Spritz Cookies
- Butter: Use a good quality of unsalted butter - my go-to brand for making this gluten-free butter cookies recipe is Kerrygold.
- Sugar: White sugar is best here.
- Gluten-Free Flour: I used Bob's Red Mill 1 to 1 flour.
- Salt: You will want to use fine salt.
- Egg: Use 1 large egg at room temperature.
- Vanilla: The quality of the vanilla you use will impact the final flavor. If desired, you can use almond extract in place of all or part of the vanilla.
- Optional Decorations: Use food coloring, sprinkles, or melted chocolate to make your gluten-free holiday cookies pretty!
Tips & Tricks
- If you refrigerate your cookie dough for more than one hour and it gets hard, just let it warm up a bit at room temperature until it is soft enough to work with. You want it to be cold, but not so cold that it is hard.
- Don't be tempted to line the baking sheet with parchment paper. This makes it difficult to get the cookies from the cookie press.
- Avoid leaving the cookies on the baking sheet to cool completely, or they can stick. You want to let them cool a bit before you move them, but not until they are completely cooled.
Tools Needed to Make the Best Gluten-Free Spritz Cookies
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- Stand mixer or hand mixer and a large bowl.
- Baking Sheet
- Cookie Press - I used the OXO Cookie Press
- Wire Rack, for cooling.
Storage
These cookies are best within two days of when they are made. To store them longer, line a baking sheet with parchment paper.
Arrange the cookies in a single layer and freeze until solid. Transfer the cookies to a freezer-safe container, placing parchment between the layers.
Freeze the cookies for up to three months.
How to Make Gluten-Free Spritz Cookies
First, start by creaming together the butter and sugar in the bowl of a stand mixer.
Add the flour, salt, egg, and vanilla to the bowl.
Beat until just combined.
If you are using food coloring, add the desired amount to the bowl and process until it is incorporated.
Refrigerate the dough for about an hour - until it is firm enough to come out of your cookie press easily.
Preheat the oven to 400° F.
Using the manufacturer's instructions for your cookie press, press the cookies onto an unlined and ungreased cookie sheet.
Bake in the preheated oven for about 7 minutes or until the cookies are set but before the edges turn brown.
Allow the cookies to cool on the baking sheet for about 5 minutes to firm up a bit and then transfer to a wire rack to cool completely.
You May Also Like
- Pumpkin Flan is a fun holiday dessert that always wows the crowd. Best of all, it is naturally gluten free.
- Gluten Free Pumpkin Muffins make a great weekend breakfast but are tasty enough to enjoy for dessert.
- Looking for something to impress your friends? These Gluten-Free Crepes are sure to do it.
Gluten-Free Spritz Cookies
Equipment
- Cookie Press
Ingredients
- 1 cup butter room temperature
- ¾ cup sugar
- 2 ¼ cups gluten-free flour blend with xanthan gum
- ½ teaspoon salt
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- Food coloring optional
Instructions
- In the bowl of a stand mixer, cream together the butter and sugar.
- Add the flour, salt, egg, and vanilla extract.
- Beat until just combined.
- If using food coloring, add and beat until it is incorporated.
- Refrigerate the dough for 1 hour.
- Preheat the oven to 400° F.
- Fill your cookie press with about ¼ of the dough, and press the cookies on an ungreased cookie sheet. (Use your cookie press according to the manufacturer's instructions.
- Bake for 6 to 8 minutes - until the cookies are set but not browned.
- Allow to cool on the baking sheet for 5 minutes, and then transfer to a wire rack to cool completely.
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