These gluten-free spritz cookies deserve pride of place at any family Christmas get-together. They're buttery, tender, and now gluten-free with this easy-to-follow recipe.
The Best 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 come out uniform. You can choose different shapes depending on the cookie cutter you choose. For the full recipe, read on!
The holidays are not complete without these buttery cookies! The best part for our family is decorating these. Plain works well to but we like to add a bit of festivity to them.
And if you're looking for more, make sure to check out the full list of gluten-free cookie recipes.
Why You’re Going To Love These Gluten-free Spritz Cookies
Great for gift giving - If you're anything like my family, Christmas isn't complete without these cookies for cookie exchanges, gifting, and sharing on Christmas day. It's no wonder they're on my list of the best Christmas cookies.
Made easier with a kitchen gadget - This is also one of those recipes where you get to use a good cookie press. It's an amazing kitchen accessory that helps you make uniform cookies in a variety of shapes.
Uses simple ingredients - This recipe uses only simple ingredients, and only gluten-free ingredients that most people will have on hand already.
Ingredients In Gluten-free Spritz Cookies
If you're making a shopping list, add the following ingredients to your cart. You can get them anywhere, no special grocery store needed. The xanthan gum will be near the rest of the gluten-free baking supplies!
- Butter - Use unsalted softened butter. We will add in salt seperately.
- Sugar - Granulated white sugar is used.
- Egg - Use a room temperature egg. It makes all the difference.
- Vanilla extract - Use a good quality vanilla extract.
- Flour - Use a 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. Xanthan gum is known as a dough improver.
- Salt - For taste.
- Water - If needed later in the process.
- Sanding Sugar - This is optional for decorating the cookies. But for gift giving I highly recommend it.
Equipment Needed For This Gluten-free Spritz Cookies
Use a good cookie press. Many prefer a metal cookie press over a plastic one. For this recipe, I used a Marcato Atlas Biscuit Maker Press and had great results!
Ive' also used my stand mixer and done it manually with a whisk. Both options work well.
How To Make Gluten-free Spritz Cookies
Above, I've included a photo compilation that shows every step of the process. Here's what that looks like.
Set your oven to 375°F (190°C) and prepare a baking sheet. Skip the parchment paper—these cookies stick better directly to the pan for optimal results. In a mixing bowl, combine your gluten-free flour, xanthan gum, and a pinch of salt. Stir until well mixed and set the bowl aside.
Using a stand mixer, beat together the butter and sugar until the mixture is light, fluffy, and creamy. Add the egg and vanilla extract, then mix for an additional 15 seconds. Pause to scrape down the sides of the bowl to ensure everything is evenly incorporated.
With the mixer off, add the dry ingredients to the butter mixture. Beat on medium speed until the cookie dough forms. Scrape down the bowl again, then mix on low for a final blend to achieve a smooth consistency.
The dough should be sticky and easy to handle. If it feels too creamy, add a small amount of gluten-free flour. If it’s too dry, incorporate a splash of water. Aim for a pliable texture that easily releases from the bowl.
Transfer the dough into a cookie press, following the manufacturer’s instructions. Press the dough directly onto the prepared baking sheet. If the dough doesn’t stick, check the consistency—too much moisture might be the culprit.
Sprinkle the cookies with sanding sugar for a decorative, crunchy finish.
Place the baking sheet in the oven and bake for about 10 minutes, or until the edges of the cookies turn a light golden brown.
Remove the cookies from the oven and allow them to cool on the baking sheet for 10 minutes. Then, transfer them to a cooling wire rack and let them cool completely before serving.
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.
Tips And Tricks For Using A Cookie Press
Read the tips and tricks below on using a cooking press for more success.
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.
Frequently Asked Questions
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?
There are two things that could have happended. You may have overmixed the dough or 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, specifically Chef's Select White Sugar Crystals. You can also buy assorted colors depending on what occasion you're making them for.
What Are Some Variations To These Gluten-free Spritz Cookies?
Vegan - You can make them vegan by using vegan butter of your choice and an egg replacer.
Dairy-free - Use a vegan butter brand of your choice.
Gluten-Free Spritz Cookies
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.
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
- Preheat the oven to 375F. Prepare a baking sheet but don’t put parchment paper on top. The dough sticks better to the pan.
- In a mixing bowl combine the flour, xanthan gum, and salt. Stir to combine and set aside.
- 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.
- 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.
- 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.
- 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.
- Sprinkle the cookies with sanding sugar and bake for about 10 minutes or until golden brown on the edges.
- Remove from the oven and let the cookies cool for about 10 minutes. Transfer to a cooling rack and cool completely before serving.
Notes
- 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.
- 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.
- 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.
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Nutrition Information:
Yield:
40Serving Size:
1Amount Per Serving: Calories: 133Total Fat: 5gSaturated Fat: 3gUnsaturated Fat: 2gCholesterol: 18mgSodium: 97mgCarbohydrates: 19gFiber: 1gSugar: 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.
If you make this gluten-free spritz cookies recipe, please consider stopping by and letting me know what you think.
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