These Gluten Free Classic Spritz Cookies are cookies your family will expect every Christmas! My grandma has been making these since I was a child. So rich and buttery, with a hint of almond to make them extra delicious. These nostalgic cookies will look beautiful on a tray. The Spritz Cookie Press comes with several design attachments, but my favorite is the Christmas tree, decorated with green and red sanding sugar. My grandma would put green food coloring in the batter to add a fun element.
For these classic holiday cookies you will need gluten free flour (make sure your gluten free flour mix contains xanthan gum), butter, milk, sugar, eggs, vanilla, almond extract, baking powder, and salt, and a Spritz Cookie press.
Preheat your oven to 350 degrees Fahrenheit, and prepare a baking sheet by placing parchment paper on top of the pan.
To make the dough, start by creaming the sugar and butter until smooth with your electric mixer on a low speed. This will take about 1 to 2 minutes for the butter and sugar to become fully incorporated. Then add vanilla, almond extract, milk, and eggs, and mix until combined well. Once your wet ingredients are mixed, use a separate bowl to combine your gluten free flour, baking powder and salt with a whisk. In three increments, add the flour to the wet ingredients and mix until combined. Your dough should be soft, because it must be squeezed through the Spritz Cookie Press. Do not chill!
Fill the barrel of the Spritz Cookie Press with cookie dough and fit with the desired disc. Press cookies onto the prepared baking pan, and sprinkle with sanding sugar. Occasionally I had to help the dough release by using my fingers to gently remove and place on the pan.
Bake for 10 to 12 minutes until lightly browned on the edges. Let them sit on the baking sheet for 5 minutes, until firm. Very carefully remove from the baking sheet with a spatula, and place on a wire cooling rack to cool completely. Once they cool completely, the cookies will hold together well.
To store these classic cookies, you can leave them at room temperature in an airtight container for about 3 to 5 days. If you prefer to refrigerate them, then they will last for about 10 days. These cookies freeze well.
When it comes to this recipe I have only tested it with dairy free butter in the place of regular butter. I cannot guarantee the cookies will turn out well with any other substitutions in place of the butter. These have also only been tested with a dairy free milk substitute. You can add food coloring to the dough, and decorate with sprinkles , non pareils, or any other decorating candies.
This is a buttery, delicious, gluten-free holiday cookie. These classic cookies have an almond flavor that your family will crave. They are crunchy and lusciously buttery. The sanding sugar makes them colorful and festive, and the dough is very easy to make. Another plus is that these cookies can be baked immediately.
Preheat your oven to 350 degrees Fahrenheit, and prepare a baking sheet by placing parchment paper on top of the pan.
creaming the sugar and butter until smooth with your electric mixer on a low speed. This will take about 1 to 2 minutes for the butter and sugar to become fully incorporated. Then add vanilla, almond extract, milk, and eggs, and mix until combined well.
Once your wet ingredients are mixed, use a separate bowl to combine your gluten free flour, baking powder and salt with a whisk. In three increments, add the flour to the wet ingredients and mix until combined.
Fill the barrel of the Spritz Cookie Press with cookie dough and fit with the desired disc.
Press cookies onto the prepared baking pan, and sprinkle with sanding sugar.
Bake for 10 to 12 minutes until lightly browned on the edges. Let them sit on the baking sheet for 5 minutes, until firm. Remove from the baking sheet with a spatula, and place on a wire cooling rack to cool completely.
Servings 34
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
I am married to the most amazing man, Tommy. I am the mother of three beautiful children Landon, Finn, and Daisy. For years I have been helping friends, family and others navigate the life of gluten-free living. I grew up in a gluten-free house, my mom and both brothers were diagnosed with Celiac Disease when I was young. My mom did an amazing job making everything from scratch in a gluten free kitchen. When I had my first child Landon my world was changed. He was born at 24 weeks because I have a short cervix. The doctor told us that he had a slim chance of survival and that his life would be plagued with severe complications. He survived and has minimal complications due to his prematurity, but when Landon was two he started getting rashes all over his body and he would constantly be sick. My mom advised me to get Landon tested for Celiac Disease. This was the beginning of my true GF journey. Shortly after he was diagnosed, I decided to go off gluten as well. Although I do not have Celiac Disease, I have found that I feel 100% better eliminating gluten from my diet. Recently Finn was having some issues with his legs and knees hurting. The doctor told me to take Finn off gluten to see if it was causing the inflammation and pain. Sure enough once we changed his diet the symptoms went away. We have Celiac Disease and gluten intolerance on both sides of the family. My sister-in-law and niece were recently diagnosed and my Grandma recently took gluten out of her diet due to an autoimmune disease. We are in a fortunate position that both of our families understand the purpose of living a gluten-free lifestyle. I am on a mission to help people create amazing gluten-free recipes and to see that this diagnosis is not a curse, but can actually be delicious.
