Gluten-free Spritz Cookies
Bite-size buttery spritz cookies made with a cookie press in holiday shapes and decorated with sprinkles.
Ingredients
- 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
Instructions
- 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.