By Wendy Stoltz and Hristina Polk / Last Modified On February 15, 2023

These gluten-free spritz cookies deserve pride of place at any family Christmas get together. They're buttery, tender, and now gluten-free too with this easy-to-follow recipe. 

The holidays are not complete without these buttery cookies! You can keep them plain or jazz them up with colorful sugar.

If you love cookies, you need to try this gluten-free shortbread cookies recipe. It will help you make one of the simplest types of cookies. These gluten-free oatmeal cookies will disappear in no time. View my other gluten-free cookie recipes. 

GLUTEN-FREE SPRITZ COOKIES RECIPE

We love making these gluten-free spritz cookies as a family. They're so fun to make and you can decorate them as you please.

Spritzen is a German term meaning "to squirt". The cookie press is a game changer when it comes to making these cookies squirt out uniform. You can choose different shapes depending on the cookie "gun" you choose.

WHY YOU’RE GOING TO LOVE THESE GLUTEN-FREE SPRITZ COOKIES

Best Christmas cookies - Christmas is not complete without these cookies for cookie exchanges, gifting and sharing on Christmas day.

Cookie press - The cookie press is an amazing kitchen accessory helping you make uniform cookies in a variety of shapes.

Simple ingredients - Simple ingredients are used that you most probably have on hand already. 

INGREDIENTS IN GLUTEN-FREE SPRITZ COOKIES

Butter - Use unsalted softened butter.

Sugar - Granulated Sugar

Egg - 1 Egg at room temperature.

Vanilla extract - Use a good quality vanilla extract

Flour - gluten-free flour blend like Bob's Red Mill Gluten Free 1-to-1 Baking Flour

Xanthan Gum - Omit if the flour blend includes it.

Salt - For taste.

Water - If needed later in the process.

Sanding Sugar - This is optional for decorating the cookies

EQUIPMENT NEEDED FOR THIS GLUTEN-FREE SPRITZ COOKIES

Cookie press - Many prefer a metal cookie press over a plastic one. For this recipe, I used this Marcato Atlas Biscuit Maker Press and had great results!

Stand mixer - Use a stand mixer to make the dough mix through nicely.

If you have any questions about making gluten-free spritz cookies, please leave a comment and we will get back to you as soon as possible.

HOW TO MAKE GLUTEN-FREE SPRITZ COOKIES

1. Preheat the oven to 375F. Prepare a baking sheet but don’t put parchment paper on top. The dough sticks better to the pan.
2. In a mixing bowl combine the flour, xanthan gum, and salt. Stir to combine and set aside.
3. In a stand mixer beat the butter and sugar until fluffy and creamy. Add the egg and vanilla extract and continue to beat for 15 seconds. Turn the mixer off and scrape down the sides of the bowl. Mix one more time on low to incorporate everything.
4. Turn the mixer off and add the flour. Beat on medium speed until the dough is added. Scrape down the sides of the bowl before mixing one last time on low to incorporate everything.
5. The dough should be sticky and released easily from the bowl. If it seems too creamy add more gluten-free flour. If it is too dry add the water.
6. Transfer the dough into the cookie press. Use the press according to the instructions provided. Press out the dough on the cookie sheet. If the dough is not sticking to the cookie sheet, make sure the dough is not too wet.
7. Sprinkle the cookies with sanding sugar and bake for about 10 minutes or until golden brown on the edges.
8. Remove from the oven and let the cookies cool for about 10 minutes. Transfer to a cooling rack and cool completely before serving.

These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions in gluten-free spritz cookies, please see the complete recipe below.

TIPS FOR MAKING THE BEST GLUTEN-FREE SPRITZ COOKIES

Add water - Xanthan gum absorbs a lot of the liquid from the dough. Most of the time if you are having a problem, it comes down to this. So, add 1-3 teaspoons of water.

Use a decent quality cookie press - I have found if your cookie press is not of a decent quality you tend to battle with it. 

Read the tips and tricks below on using a cooking press for more success.

TIPS AND TRICKS FOR USING A COOKIE PRESS

Don't chill the dough - This recipe doesn't require you to chill the dough like other cookie recipes.

Use a standard baking sheet - Use a baking sheet that's not non-stick and ungreased.

TROUBLESHOOTING TIPS FOR THESE GLUTEN-FREE SPRITZ COOKIES

Dough won’t release from the press - Add 1-3 teaspoons of water. Xanthan gum soaks up all the liquid so feel free to add water when you encounter this.

Dough isn’t sticking to the pan - View tip above, add 1-3 teaspoons of water.

HOW DO I STORE GLUTEN-FREE SPRITZ COOKIES?

Store them in an airtight container for up to 5 days on the counter. Be sure to place them in a cool place.

CAN I FREEZE GLUTEN-FREE SPRITZ COOKIES?

Yes, allow them to cool. Place them in a freezer Ziploc bag or airtight container. They can be frozen for up to 1 month.

CAN YOU MAKE THESE GLUTEN-FREE SPRITZ COOKIES AHEAD OF TIME?

Yes, you can make them ahead of time. Store them in an airtight container for up to 5 days. 

WHY WON'T MY GF SPRITZ COOKIES COME OUT OF THE PRESS?

All goes well with the 1st batch and then sometimes it won't come out. I suggest you add 1-3 teaspoons of water. The xanthan gum loves absorbing all the moisture. Feel free to add additional water when this happens.

WHY ARE MY GLUTEN-FREE SPRITZ COOKIES TOUGH?

Overmixed dough - It could be that you overmixed the dough. 

Overbaked the cookies - If you overbake cookies, they tend to come out tough.

WHAT COARSE SUGAR SHOULD I USE?

I like to use Chef's Select's range. Here is the Chef's Select White Sugar Crystals. You can also buy assorted colors depending on what occasion you're making them for.

WHY ARE MY GLUTEN-FREE SPRITZ COOKIES STICKING TO THE COOKIE PRESS?

Add 1-3 teaspoons of water. Xanthan gum is to blame, feel free to add water when this happens.

WHAT ARE SOME VARIATIONS TO THESE GLUTEN-FREE SPRITZ COOKIES?

Vegan - I have not tried it but use vegan butter of your choice and an egg replacer.

Dairy-free - Use a vegan butter brand of your choice.

Continue to Content

Yield: 40 cookies

Gluten-Free Spritz Cookies

Print

These gluten-free spritz cookies deserve pride of place at any family holiday get-together. They're buttery, tender and so easy and fun to make.

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 10 minutes

Ingredients

• 1 Cup Butter, softened
• ⅔ Cup Granulated Sugar
• 1 Egg, room temperature
• 3 tsp Vanilla Extract
• 3 Cups Gluten-Free Flour
• 1 tsp Xanthan Gum, omit if the flour blend includes it
• 1 tsp Salt
• 1-3 tbsp Water if needed later in the process
• Sanding Sugar, optional

Instructions

1. Preheat the oven to 375F. Prepare a baking sheet but don’t put parchment paper on top. The dough sticks better to the pan.
2. In a mixing bowl combine the flour, xanthan gum, and salt. Stir to combine and set aside.
3. In a stand-up mixer beat the butter and sugar until fluffy and creamy. Add the egg and vanilla extract and continue to beat for 15 seconds. Turn the mixer off and scrape down the sides of the bowl. Mix one more time on low to incorporate everything.
4. Turn the mixer off and add the flour. Beat on medium speed until the dough is added. Scrape down the sides of the bowl before mixing one last time on low to incorporate everything.
5. The dough should be sticky and released easily from the bowl. If it seems too creamy add more gluten-free flour. If it is too dry add the water.
6. Transfer the dough into the cookie press. Use the press according to the instructions provided. Press out the dough on the cookie sheet. If the dough is not sticking to the cookie sheet, make sure the dough is not too wet.
7. Sprinkle the cookies with sanding sugar and bake for about 10 minutes or until golden brown on the edges.
8. Remove from the oven and let the cookies cool for about 10 minutes. Transfer to a cooling rack and cool completely before serving.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.

• 
  Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 64-ounce
• 
  MARCATO Atlas Biscuit Maker Press, Made in Italy, Includes 20 Cookie Disc Shapes, Classic Silver
• 
  Pink Sugar Sprinkles for Ice Cream Toppings - Pink Colored Sugars for Cookie Decorating, Cake, Cupcake, and Ice Cream Sprinkles in Pink Sugar Crystals - Pink Sprinkles for Cupcake Decorating
• 
  KitchenAid KSM150PSAQ Artisan Series 5-Qt. Stand Mixer with Pouring Shield - Aqua Sky

Nutrition Information:

Yield:

40

Serving Size:

1
Amount Per Serving: Calories: 103Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 97mgCarbohydrates: 13gFiber: 0gSugar: 4gProtein: 2g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.