These gluten free spritz cookies are popular in Scandinavian countries during Christmas time. You can even make them with a device. They are a butter cookie either made using a cookie press, pastry bag, cookie cutter, or handmade shapes. Not having a cookie press myself, yet, and since the dough was too thick for a pastry bag, I chose to experiment with different methods of joining balls of cookie dough together to make my gluten free spritz cookies. I was hoping this would help those who cannot afford a cookie press. I created 1/2 teaspoon balls of dough, either using 5 or 6 balls, and filling the center with the same size or smaller balls. I found the smaller balls, close together, work best, seen in the cherry filled cookie in the photo below. Of course, the traditional version is not gluten free, however, just replacing the flour for gluten free flour and starches, and adding a bit of baking soda and xanthan gum results in great gluten free spritz cookies. Enjoy!
Gluten Free Spritz Cookies
Gluten free spritz cookies recipe without the use of any special tools.
- 1 cup superfine brown rice flour
- 1/2 cup potato starch
- 1/2 cup tapioca starch
- 1/4 cup sorghum flour
- 1 teaspoon xanthan gum (or for corn-free dieters: 1 1/2 teaspoons guar gum)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 sticks (1/2 lb./1 cup) unsalted butter, at room temperature (or buttery spread)
- 7/8 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional; not nut-free)
- Preheat the oven to 350°F.
- In a bowl, whisk together the flours, starches, gum, baking soda and salt; set aside.
- In the bowl of your mixer, cream butter and sugar; add egg and vanilla; blend until just combined.
- Add flour mixture a little bit at a time until the mixture reaches the correct consistency (read more below) and blend just until combined.
- Either use a cookie press (with thinner dough; see "Tips" below); cookie mold pan; or cookie cutter (with rolled out dough). If using a cookie mold pan, just push enough dough to meet the top of the pan, and decorate them with colored sugar as soon as they come out of the oven. If using a cookie press, use the star/rosette plate and press out about 1 1/2" cookies directly onto the cookie sheet. If using a pastry bag, see "Tips" below. No need to grease your baking pan, in any case.
- Sprinkle with colored sugar or sprinkles; add a small nut, dried fruit, a third of a sliced glazed cherry, chocolate kiss (Nestle's dark chocolate baking pieces would be a perfect size.), or red or green M&M to center; or dress them up however you wish.
- Bake for 10 minutes, depending upon size of cookies. Do not allow then to brown. If you see a hint of golden on the bottoms, they are done.
- Allow the cookies to cool on/in the cookie sheet for 3-5 minutes. Then transfer them to a cooling rack. Allow them to cool completely before storing. Store in ziplock bags or sealed container on the counter for several days, or freeze any them if not consuming them soon. Avoid placing them in the refrigerator, as this dries out gluten free baked goods.
If using a cookie press, you want the dough to be soft enough to push through the press, but not too soft to ooze out and not define the shape. to achieve a thinner, softer dough, add additional butter or some other form of fat, such as oil, or blend in a little milk. If your dough is too soft, just refrigerate it until it hardens to the correct consistency.
Should you desire chocolate gluten free spritz cookies, replace 1/8 cup of pure unsweetened cocoa powder for some of the flour/starches.
If using only one cookie sheet, ensure it is clean and cooled before reusing.
If you desire a less processed powdered sugar, use one derived from evaporated cane juice. Trader Joe's carries an organic powdered sugar made from evaporated cane juice.
For fast and easy handmade gluten free spritz cookies, cut out and shape dough into a flat, round disc and cut slits in several places, place something in the center. See photo below.
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