Gluten-Free Spritz Cookies

These Gluten-Free Spritz Cookies are a Christmas cookie classic! Soft buttery cookie with a hint of almond and vanilla, and decorated to your liking. It's the perfect cookie to serve this holiday season!

Course cookies, Dessert

Cuisine American, german

Diet Gluten Free

Prep Time 10

Cook Time 7

Resting Time 5

Servings people

Calories 46kcal

Author Rebecca Taig

Ingredients

1 cup unsalted butter, room temperature
¾ cup sugar
½ teaspoon salt
1 large egg
2 teaspoons almond extract, adjust to your liking
½ teaspoon vanilla extract
2 cups + 2 tablespoons gluten-free flour, (289 grams) Bob's Red Mill 1 to 1 Gluten-Free Flour

Instructions

Preheat oven to 350F.
In a large bowl or stand mixer, cream the butter, salt, and sugar together at medium-high speed.
Add the egg, almond extract, and vanilla extract until combined, while scraping down the bowl.
Slowly pour the flour into the mixer, continuing to mix until well combined. ( There may be bits of flour at the bottom of the bowl, but do not add more liquid. Just keep mixing until all the flour is absorbed.)
Let the dough rest for 5 minutes, and prepare the cookie press.
Divide dough into equally separate bowls and add the food coloring of your choice.
Fill your cookie press with the dough. Choose a disk pattern, then press the cookie onto an unlined and un-greased baking sheet, about ½ an inch apart. Decorate with sugar sprinkles or colored sugar. (optional)
Bake for 6-8 minutes.
Remove from the oven and allow the cookies to rest on the baking sheet for 5 minutes before transferring to a wire cooling rack to completely cool.
Store in an airtight container for several days.

Notes

Allow the dough to rest for 5 minutes before pressing in order for the gluten-free flours to absorb properly.
Do not bake longer than 8 minutes. For tender soft pillowy cookie bake for 6 minutes, and for a golden brown crisp cookie bake for 8 minutes.
The dough may occasionally get clogged then come out too quickly from the press. If this happens, squeeze a bit of dough out of the disk and wipe the disk clean, discarding the excess dough. Continue to press dough onto the cookie sheet.
Weigh your gluten-free flour. Gluten-free baking requires precision which starts with properly weighing your flour. This recipe uses Bob's Red Mill 1:1 gluten-free flour. Not all gluten-free flours are created equally.
Invest in a good cookie press. There are a lot of options, but investing in a higher quality cookie press will allow for use in years to come. If you do not have a cookie press you can always try a piping bag and star tip to create the spritz cookies.
Use an unlined and un-greased cookie sheet/tray or the cookies won’t stick to the tray as you are pressing them out. Do not use parchment paper or aluminum foil.

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