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spritz cookies decoated with nonpareils
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Gluten-free Spritz Cookies

Bite-size buttery spritz cookies made with a cookie press in holiday shapes and decorated with sprinkles.
Course Dessert
Cuisine American
Keyword gluten-free, gluten-free cookies, spritz cookies
Author Crystal


  • 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.