Gluten-Free Spritz Cookies
These fun gluten-free cookies are synonymous with the season. The pliable dough makes lovely shapes that you can decorate before or after baking. In German, spritzen means “to squirt,” which is exactly how you make these cookies. This recipe can be made with egg replacement; see instructions below.
Jules Shepard is author of Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy (Da Capo Press ©2010).
- 5 tablespoons Earth Balance buttery sticks
- ½ cup granulated sugar
- ½ teaspoon pure vanilla extract
- ½ teaspoon almond extract , optional
- 1 large egg
- 1½ cups gluten free all-purpose flour blend
- ¼ teaspoon sea salt
- Food coloring , optional
- Sanding sugar or gluten-free sprinkles , optional
Preheat oven to 375°F.
Cream butter and sugar together until smooth. Add vanilla extract, almond extract (if using) and egg and combine. Slowly stir in flour and salt until fully integrated.
Divide dough into separate bowls for each color. Return one portion to the mixing bowl and mix in food coloring to the desired color. Remove to a separate bowl and cover to keep soft. Repeat with remaining dough.
Prepare your spritz press by selecting the disk and fitting it into the press. Fill the spritz press with colored dough. Then press out cookies onto a clean, ungreased, unlined cookie sheet. (The dough will not stick to the sheet and detach from the press if the cookie sheet is greased or lined with parchment.) Follow the manufacturer’s directions for specific instructions on how to use your press to shape different cookies.
Sprinkle with sanding sugar or gluten-free sprinkles before baking, if desired.
Place cookies in preheated oven and bake 6 to 7 minutes. Remove cookies before they begin to brown.
Using a spatula, gently loosen hot cookies from the cookie sheet. Let them cool 5 minutes before transferring to a wire rack.
For Egg-Free Spritz Cookies, omit 1 egg. Combine 1½ teaspoons Ener-G egg replacer with 1 tablespoon water (or enough water to make a paste). Use this mixture to replace the egg in step 2.
Written by Jules Shepard, originally published in Gluten Free & More.
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