Gluten-Free Spritz Cookies


5 from 1 vote
Gluten-Free Spritz Cookies
Prep Time
25 mins
Cook Time
7 mins
Total Time
32 mins
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. 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. 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).
Course: Dessert
Servings: 120 cookies
Calories: 13 kcal
Author: Jules Shepard
  • 5 tablespoons Earth Balance buttery sticks
  • ½ cup granulated sugar
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon almond extract , optional
  • 1 large egg
  • cups gluten free all-purpose flour blend
  • ¼ teaspoon sea salt
  • Food coloring , optional
  • Sanding sugar or gluten-free sprinkles , optional
Nutrition Facts
Gluten-Free Spritz Cookies
Amount Per Serving
Calories 13
% Daily Value*
Cholesterol 1mg 0%
Sodium 9mg 0%
Total Carbohydrates 1g 0%
Calcium 0.1%
Iron 0.3%
* Percent Daily Values are based on a 2000 calorie diet.

Written by Jules Shepard, originally published in Gluten Free & More.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Cookies Holiday
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  1. Heidi
    October 24, 2019

    These cookies are crunchy bundles of joy!
    I grew up with spritz, and never much cared for them.
    Now I know it was the butter and wheat gluten that my body didn’t care for.
    I am grateful to have a treat that I can enjoy and share anytime of the year!
    I replaced the sugar with coconut sugar, and the egg with egg replacer, and they turned out lovely.

    1. Carol Kicinski
      October 24, 2019

      I’m so glad to hear you like them! Thank you for the notes on the egg replacer and coconut sugar, I’m sure that will be helpful to other readers who want to make substitutions.

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