Spritz Cookies

Gluten-Free Spritz Cookies | The Gluten-Free Homemaker

It’s really a lot of fun to make cookies in different shapes.  There are basically two ways to do it: roll and cut sugar co0kies or make spritz cookies.  Spritz cookies are my favorite, but if you want particular shapes such as an angel or bell, then you have go with sugar cookies.  These gluten-free spritz cookies are light, crisp and buttery.  They are also easy to make, but they do require a cookie press.  Mine looks like this:

cookie press
Update:  I have successfully made these cookies dairy free using Earth Balance vegan buttery sticks or Earth Balance shortening sticks.
Gluten-Free Spritz Cookies | The Gluten-Free Homemaker

5.0 from 1 reviews
Spritz Cookies
Author: 
Recipe type: Dessert
 
Ingredients
  • ⅔ cup sugar
  • 1 cup butter (or butter substitute such as Earth Balance)
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract (or additional vanilla)
  • 1½ cups white rice flour
  • ½ cup potato starch
  • ¼ cup tapioca starch
  • ½ teaspoon xanthan gum
  • ½ teaspoon salt
Instructions
  1. In your mixer bowl, cream together the butter and sugar by beating on high for a couple of minutes.
  2. Scrape down the sides of the bowl and add the egg and extracts. Beat again for a couple of minutes.
  3. Combine the dry ingredients and add them to the mixer bowl. Turn the mixer on low to get the flour incorporated, then turn to medium for about 30 seconds to get it mixed. Remove the paddle and scrape the sides of the bowl.
  4. Put the dough into the cookie press. Place desired shapes on an ungreased cookie sheet. The cookies don’t spread much so they can be pretty close together.
  5. Add sprinkles to the tops of the dough if desired.
  6. Bake the cookies in a 375 degree oven for 6 – 8 minutes. The edges will be lightly browned.
  7. Cool on a wire rack, then add colored frosting if desired.

 




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Comments

  1. gfe--gluten free easily says:

    I've never had a cookie press, but I always enjoyed these spritz cookies back in the day. Your gluten-free ones look wonderful! I'd love to have one for breakfast. ;-) Bummer on the colors, but I'm betting nobody will care … and remember that if you get invited to a baby shower and need something to bring. Everyone would oooh and ah over them like they do over all the baby stuff. It's tempting to get a cookie press, just to be able to make these …

    Shirley

  2. tastyeatsathome says:

    I'm sure those cookies will be enjoyed, regardless of what color the sprinkles are! They look tasty and buttery.

  3. norajm says:

    Thanks for the recipe. Perfect timing as I was going to make this cookie today. I used your recipe and didn't change a thing. I have another recipe that we like OK, but these were way better. My gluten eating daughter licked the bowl clean and preceded to eat several so they were a hit. They taste just like I remember, but it's been so long sometimes I wonder if I really remember. When the other members of my family eat them up then I know that they are OK.

  4. marylandceliac says:

    Great timing. I was flipping channels last night and saw Martha Stewart making these on her Holiday cookie episode on Fine Living Network. Yours look like hers, except she and her niece added little silver balls at the top. I don't bake cookies, except simple things like Betty Crocker, but neat to see what others to do!

  5. I Am Gluten Free says:

    Linda – those are beautiful cookies! Makes me want to just come right over for a cup of tea!

  6. Fayinagirl (means Free One) says:

    Very yummy looking cookies. I used to love playing with that cookie-gadget too! ;-) Of course, those were the days before I had 6 kiddos. You are amazing!

  7. Lauren says:

    I've never made spritz cookies, but they look lovely =D.

  8. Elizabeth says:

    I made these this afternoon – they are WORTH IT!

    YUM-O!

    Thanks for the recipe!

  9. annflaherty says:

    Wonderful! I have a cookie press, and will enjoy making cookies again for myself, my daughter and my little silly grandson.
    Thank you for sharing this recipe.
    Happy Holidays
    Ann F.

  10. Dim and Jana says:

    Made these today and they were amazing! All of us enjoyed them even the gluten eaters…
    My 5 year old with celiac kept saying over and over that they were the best cookies he's ever had. Wondered why I always kept that spritz/cookie press thingy around–now I know! Thank you!
    Dana

  11. kef family says:

    We made these today and then a regular batch. My GF husband loved them and my nonGF daughter preferred them to the regular gluten filled spritz! So a great success!

  12. lisesilverwolf says:

    I think I'm gonna cry….gluten-free spritz cookies! A dream come true! Used to made the 'regular' ones with Grandma when I was a little girl. Once diagnosed, I thought I would never get to enjoy these delectable little cookies ever again. Thank you soooo much! Now, excuse me while I sprint off to the store to get the ingredients & make up a batch!!

  13. How I wish I had found your blog earlier when you made these! My spritz were a complete flop. I had an electric cookie press and I even ended up tossing that as well and gave up :(

  14. Wholly Fool says:

    I may try these even without a press. My mom started cookie-cutting her spritz a while back after they acquired a… bad name from the noises she made trying to get them out of the press. :) They're not quite as tender, but she has less grey hair. :) It may be that the GF dough is easier to work with tho…. Anyone have experience with both?

  15. Anonymous says:

    I made these today and they spread while baking. Of course, it is my first time GF so I am learning the ins and outs of the different flours. Do you think I needed more flour? If so, which one should I add. My old recipe that has gluten called for 2 1/2 cups flour and the other ingredients are very similar. Thoughts?
    Kari N

  16. Kari ~ Yes, I would guess that you need more flour. Try adding a little rice flour and a little potato starch–up to 1/4 c. more total. You could also try chilling the dough a little, but if it's too cold it won't work well in the cookie press. Let me know how it goes.

  17. Anonymous says:

    Linda, I just tried these and they turned into shapeless blobs! I did try chilling the dough after the first tray, but they still do the same thing. I didn't get to read the last comment, so didn't add extra dough. I wonder how it worked for the person. I did use 1 C sorghum and 1/2 C sweet rice flour, but the dough is very soft. I made these for a cookie exchange, so I'm thinking I'd better put a disclaimer on the recipe to possibly add more flour. I also had to bake them 12 minutes.

  18. In this case the problem is probably that you used sorghum instead of rice flour. Sorghum does make a softer dough. When trying new recipes it's best to make it once as is, then try substitutions. If you are trying to use a healthier flour, I would try brown rice flour or maybe millet.

  19. This is a brilliant recipe! I even used a dairy free margarine instead of the butter and am really happy with the results. I am also really glad that this recipe didn't include sorghum as I can't find it anywhere here.

    These are a great cookie for our first food intolerance christmas.

    Thank you

  20. I don't have a stand mixer – how would I adapt your recipe? Would a hand mixer suffice?

    I miss spritz cookies, I used to make them from a recipe in a booklet that came w/ my mom's very old manual cookie press. (FYI, those cookies were also good w/o a press – roll little balls and then press them out with a glass, spoon, etc. and put sprinkles on – don't let not having a cookie press stop you.)

  21. MJ ~ I've only used a stand mixer to make these so I have no idea how a hand mixer will work. You'll have to give it at try and let me know!

  22. I used a hand mixer and it was fine. The dough is quite soft. Or you could add part of the flour with the mixer and stir the rest in.

    I've made these twice now and done it slightly different both times.

  23. This is a great recipe! I just made them and they turned out perfectly. In fact, this recipe worked better than the one I used to use back in the day when I used wheat flour.
    My non-GF husband says they are very tasty.

  24. Jennifer says:

    THANK YOU! Spritz cookies are our favorite Christmas cookie & I was so glad to find this GF recipe! My daughter was worried about our Christmas baking this year, and thanks to this recipe, our holiday baking days will continue!

    We use food coloring to color the cookies, I do blue for snowflakes and sprinkle powdered sugar on them :) Green wreaths & Trees…with cinnamon candy ornaments.

    Thank you again for the recipe!

  25. Do I dare try these without egg?

  26. Thanks for reposting this! I inherited a cookie press over the summer and was a little nervous about breaking it out. I’ve actually never baked spritz cookies! Looking forward to giving it a try! Instead of colored sugar, I think I’ll try sprinkling with cinnamon and sugar. YUM!

  27. Say, here’s a question: I see almond extract listed in the ingreds. I have always loved it in my sugar cookies. The brand of extracts I usually buy lists its vanilla as certified g-f, but there’s no statement about gluten at all on the almond. Are almond extracts usually g-f? If not, can you point me to g-f brands? Thank you much!

    • I believe they are usually gluten free. I use pure almond extract, not imitation. I always read the ingredients and go by that. You could call the manufacturer and ask why the gf statement is not on the almond extract.

  28. These cookies are the bomb! Love when new recipes come out the way you envisioned. Thx.

  29. Rebecca Avery says:

    Perfect! I was looking for an easy cookie to take with us on the train ride with santa tomorrow. U know what I am making now.

  30. Abigail says:

    Thank you so much! I was cleaning out a cupboard yesterday and came across our cookie press which hasn’t been used since our daughter was tested for celiac disease. I’m so happy that I’ll still be able to use it!

  31. Today was going to be my first attempt at making these GF cookies, but I can’t find the xanthum gum. Is there a way to make them without the 1/2 tsp. of it?

    • Sandy, if they were drop cookies I would say that they would probably be fine without xanthan gum. With spritz cookies, though, I think you need it. The only substitute I could recommend would be guar gum, but xanthan is usually easier to find and moth health food stores carry it.

  32. It may just be me but I don’t see the recipe posted. Was diagnosed just over 2 months ago (right about the time when I’d usually start planning my Christmas cookie baking plan of attack too), and up until a few minutes ago, didn’t think I’d do any at all. This could be a game changer.

  33. Where is the recipe?

  34. Pam Bill says:

    i don’t see the recipe

  35. I don’t see the recipe either. Can someone email it to me or send me a link that works?

  36. Jessica Coblentz says:

    I don’t see a recipe either??? Sure would love it though!

  37. Bridgette says:

    Please send recipe
    Thanks

  38. Debbie says:

    I don’t see the recipe…

  39. Amber Turner says:

    Where is the recipe? Scrolling over to find it

  40. when I click on the link for the recipe, it just takes me back to the blog.. where is the recipe?

  41. Heather K. says:

    Recipe?

  42. Debbie says:

    Could you send me the recipe? Not seeing it. Thanks!!

  43. Barbara Reid says:

    I can not see the recipe how do I find it please

  44. Mary Beth says:

    Not sure what we have to do to see the recipe. Please let us know if we need to register or what to see the recipes.

  45. Marisa says:

    Where is the recipe? I can’t seem to see it on this page?

  46. Holly Hummel Wolfgang says:

    Hi Linda. Could you email me the recipe? I’m not seeing it. These sound so yummy! Thanks!

  47. Please send me gluten free spritz cookies

  48. Becky Costello says:

    Look firward to getting recipe

  49. Candice says:

    Hi Linda, would you mind posting the recipe, it’s not on here. Thanks so much!! Merry Christmas!

  50. Made these today…they’re super good, and so easy!! Thanks for sharing the recipe Linda!!

  51. These are soooooooo good!!! We decided to make one batch into 2 flavors… so we split the dough in half… colored with yellow with 1/2 teaspoon of lemon extract and lemon zest; the we did green coloring with almond extract. Another batch we made just vanilla and left it white; the other half we used peppermint extract and red food coloring!!! Such a great Christmas with the gluten free girls in my house having the same treats as the rest of the family!!! (In fact, we just made gluten free so far… got too tired tonight to keep baking, we will be making gluten cookies tomorrow!!!) Thanks for sharing this recipe! All the flavors taste so good!!! :)

  52. I made these this afternoon. I subbed Earth Balance Soy Free for the butter. I didn’t have the sticks so I just measured it. I also subbed a psyllium husk powder “egg”, 1 tsp of psyllium husk powder mixed with 1/4 cup of water. I did not use any xantham because this egg sub seems to gel enough to provide a little structure for me. However, I did need to refrigerate the dough for about 10 minutes to get it to work right in my cookie press. The cookies came out perfectly though, they didn’t spread too much or anything.

  53. Shannon says:

    Hi,

    There is an all-purpose gluten free flour made by King Arthur flour. It has a blend of white rice flour, brown rice flour, tapioca starch & potato starch. Could I use this instead of buying all of those ingredients separately (the rice flour, tapioca starch, & potato starch). Your recipe calls for 1 1/2 cups of white rice flour. Could I just use this type of flour and would it still be the same amount (the 1 1/2 cups)? I ask because I went to the store and found all of these ingredients, but they are very expensive. I saw this flour & thought I could just use this and not have to buy the flour/starches separately. Thanks!

    • I cannot say how well the King Arthur flour mix will work because I have not tried it. However, if you try it, you should replace all the flour and starches with the mix, using a total of 2 1/4 cups. Good luck!

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