Make this gluten free spritz cookie recipe in a jiffy. You can make them by hand. They’re easy to make and fast to bake. Add your favorite fillings such as glazed cherries, chocolate, jelly, or glaze them with the included glaze recipe and sprinkle with colored sugar or decorations.
Gluten Free Spritz Cookie Recipe
Traditional style gluten free spritz cookies recipe for use with a cookie press. They're super easy to make! Add glaze, if desired or fill with jelly, glazed cherries, or chocolate.
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 2 cups Carla's Gluten-Free All-Purpose Flour Blend Recipe, sifted
- 1/4 teaspoon fine sea salt
- 1 large egg
- 2 Tablespoons milk (I used 2 tsp. heavy cream and 4 tsp. non-fat milk)
- 1 teaspoon pure almond extract
- 3/4 teaspoon pure vanilla extract
For the Icing:
- 1/4 unsalted butter
- 1 cup confectioners' sugar
- 1 - 2 Tablespoons boiling water
- 1 teaspoon pure almond extract
To Make the Cookies:
- Preheat oven to 400ºF.
- Cream butter and sugar in the large bowl of your mixer on medium speed for about 2 minutes.
- Scrape sides and bottom of bowl and add egg, milk, almond extract, and vanilla extract. Mix on medium speed, using paddle attachment, until combined, 1 - 2 minutes, scraping bowl as needed.
- Sift flour and salt into butter/sugar mixture and beat until combined.
- If using food coloring, add one drop at a time mixing after addition until until you achieve your desired color.
- Take about one third of the dough and shape into a log that will fit into your cookie press. Do not refrigerate. (Only refrigerate dough if making cookies in advance. Then bring to room temperature.)
- Add the dough log into the cylinder of your cookie press. Fit the press with your desired shape disk and shoot out your first cookie onto an ungreased cookie sheet. Repeat until all dough is used and refill with additional dough.
- If any of dough the sticks up, as illustrated in the photo above, just pat it down gently.
- If desired, fill with a chunk of chocolate, glazed cherry halves, or jelly.
- Bake for 5 to 8 minutes or until set (not golden brown).
- Allow cookies to cool on baking sheet for 2 minutes. Then transfer cookies to a wire rack to cool completely.
To Make the Icing:
- In a small saucepan, over low heat, melt butter.
- Whisk in confectioners' sugar and almond extract.
- Stir in water and any food coloring, if using. Add food coloring one drop at a time, mixing between additions until you achieve desired color.
- Once your gluten free spritz cookies cool, baste them with the glaze using a pastry brush and immediately add any colored sugar or decorations.
Don't be concerned it your first cookie doesn't turn out well. Usually there isn't enough dough in the tip of the press when you first begin.
You can make indentations in the center of the raw dough, using some designs, and fill with jam. Then bake as directed.
If dough does not stick to cookie sheet it means the dough needs additional butter or a tad bit more milk.
Add 1/2 teaspoon baking powder for a lighter cookie with a bit of a rise.
© Copyrighted 2009 - 2016. Wilkins Publishers. All rights reserved. All content, photos and images are copyrighted by us or their respective owners. You must obtain permission by their owners before using any of them.