Homemade gluten-free spritz cookies are bite-size buttery sugar cookies with a hint of almond extract made with a cookie press. The small cookies are made in festive shapes and decorated with colorful sprinkles. They’re a family favorite to enjoy with a cup of hot chocolate and to make for a cookie exchange.
Baking season is upon us and I had to add a childhood classic cookie recipe to our list. We usually bake the weekend before Christmas to make several batches of our favorite Christmas cookies, including GLUTEN-FREE SNOWBALL COOKIES.
These tiny spritz cookies are fun for the kids to make. They love using the cookie press to create holiday shapes like snowflakes, Christmas trees, and wreaths.
To decorate our spritz cookies we add nonpareil sprinkles and sanding sugar to add color. This recipe yields about 100 cookies so there’s plenty to get creative with your favorite sprinkles and shapes using a cookie press.
GLUTEN-FREE SPRITZ COOKIES INGREDIENTS
- Granulated sugar
- Vanilla extract
- Almond extract
- Gluten-free flour
HOW TO MAKE GLUTEN-FREE SPRITZ COOKIES
- To make spritz cookies cream together room temperature unsalted butter and granulated sugar.
- Add in egg, vanilla, and almond extract.
- Slowly incorporate flour and salt until well combined.
- Spoon the cookie dough into a cookie press. The best cookie press I’ve found is the OXO Cookie Press. I’ve also heard good things about the Wilton Cookie Press. It is easy to use and has a wide variety of plates to create fun shapes for all occasions. I’ve added this holiday set to my collection.
- Press the dough on a parchment-covered baking sheet.
- Lightly coat with water then add sprinkles. The water will help the sprinkles adhere to the cookie dough.
- Bake and enjoy!
HOW TO USE A COOKIE PRESS
- After the dough is mixed, press about a third into the cookie press. Add the plate into the bottom portion before closing the cookie press on both ends.
- Line up the cookie press perpendicular to the baking sheet.
- Pull the lever down until the cookie dough presses on the baking sheet. You want the cookie press touching the sheet while pressing the handle.
- If the dough doesn’t stick to the baking sheet, try putting them in the freezer for a few minutes. The colder temperature will help the dough adhere to the baking sheet.
- Another tip is to use a toothpick to gently remove the cookie dough from the metal plate. I shared an example of this in the video. I carefully slide the toothpick around the edges of the design, and it comes right off. Any imperfections caused by the toothpick will be covered with sprinkles.
- If you don’t have a cookie press you can use a piping bag with a star tip to make spritz cookies.
GLUTEN-FREE SPRITZ COOKIE DOUGH
This recipe is an adaption of a classic favorite using a gluten-free flour blend. For this recipe, I’m using the King Arthur Gluten-Free Flour. Feel free to use your favorite flour blend, but please note that all flour blends vary. I’ve also had good luck with a homemade blend.
Note: in the past, I’ve tried adding food coloring to the cookie dough and have decided I prefer to skip it. Maybe it’s the gluten-free flour blend, but I’ve found that the dough spreads a little more compared to when using regular flour. My suggestion is to use colorful sprinkles to add color to the spritz cookie designs.
SHOULD THE COOKIE DOUGH BE CHILLED?
While not necessary, I like to put the baking sheet in the fridge for 10 minutes before baking. This will help the spritz cookies keep their shape. If you are having trouble with the dough while using the cookie press chill the dough for 10-15 minutes.
MORE CHRISTMAS RECIPES
Snowball Cookies (gluten-free)
Gluten-free Spritz Cookies
- 1 cup butter unsalted
- 3/4 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- ¾ tsp almond extract
- 2 ¼ cup gluten-free flour
- ½ tsp salt
- Preheat oven to 350° and line baking sheet with parchment paper.
- Cream together butter and sugar in a stand mixer until light and fluffy (about 2 minutes).
- Add egg, vanilla, and almond extract; beat for 1 minute.
- Slowly add in flour and salt until dough forms.
- Place the dough in the cookie press. Select a plate design and insert it on the bottom of the press. Line the press perpendicular to the baking sheet and pull the handle. Tip: if the dough isn't sticking to the baking sheet, try placing the baking sheet in the freezer for a few minutes. Another method is to gently remove the spritz cookie from the cookie press with a toothpick.
- Lightly coat the cookies with water and add sprinkles. The water helps the nonpareils stick to the cookies.
- Bake for 7-9 minutes. Cool on baking sheet for 5 minutes before transferring to a cooling rack.
- Store in an airtight container at room temperature for up to 4 days.