Without the use of any white starch such as potato, tapioca, corn, or arrowroot, you can make these delicious gluten free spritz cookies or gluten free cut-cut butter cookies. The recipe calls for one flour and one gum. The remaining ingredients are standard cookie ingredients. I rolled out some of the dough and cut several different shapes out. I also used my Wilton Cookie Press to make others. While it took three recipes to create this recipe, they’re fairly easy to make, especially by hand.
You can make traditional Gluten Free Spritz Cookies (with white starch) as well.
Delicious sprtiz or cut-out cookies without any added white starch. Make the holidays special. You can even make sandwich cookies by filling with chocolate ganache or soft caramel.
Ingredients:
- 10 tablespoons (1/2 cup + 2 tablespoons) unsalted butter (I used European)
- 1/2 cup granulated sugar
- 1-1/2 cups superfine white rice flour (or brown)
- 1 teaspoon xanthan gum
- 1 teaspoon gluten free baking powder (Rumford)
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1 tablespoon heavy whipping cream (or 1 egg yolk)
- 1 teaspoon pure vanilla extract
Instructions:
- Line two to three baking sheets with parchment paper (a must for spritz cookies). Preheat the oven to 350ºF.
- Beat the butter and sugar in the bowl of your electric mixer until creamy.
- Add the flour and evenly sprinkle in the xanthan gum, baking powder, and baking soda on top. Mix on medium speed until small balls of dough form.
- Add the egg, cream, and vanilla and beat on medium speed until the dough removes itself from the sides of the bowl.
- Add the dough to a cookie press. Take a piece of dough and place about 1/4-inch dots in under the four corners of each sheet of parchment paper on the cookie sheet. This helps prevent the paper from moving while you are working with the cookie press.
- As shown in the above video, using a cookie press, press the cookies onto the parchment paper. When ready to remove the press, lift straight up in a quick fashion.
- Sprinkle with colored sugar crystals, if using, prior to baking.
- To make cut-out cookies, roll the dough out onto a silicone baking mat or another smooth surface lightly dusted with superfine rice flour. Roll the dough out and freeze for about 5 minutes (or refrigerate until firm.) Cut out the cookies using your desired cookie cutter(s). Using a butter knife, remove the surrounding dough and scrape up the cut-out dough and transfer it to one of the prepared baking sheets.
- Sprinkle with colored sugar crystals, if using, prior to baking.
- Bake the cookies until the edges of the cookies are just beginning to turn golden brown, 8 to 10 minutes, depending on their thickness and size.
- Allow the cookies to cool on the baking sheet for 4 minutes. Then, transfer to a wire rack to cool completely.
- If you wish to decorate them with beads or color sugar in certain areas, combine a tiny splash (1/4 to 1/2 teaspoon) of heavy cream (or milk) in 1 tablespoon of confectioners' sugar. Stir until thick mixture forms. Be sure it is thin enough to paint on your cookies. You can thicken with additional confectioners' sugar or thin with addition milk or cream. It will set up quickly. So, just make a small amount as needed. Use a toothpick or kitchen paintbrush to paint onto your cookies. Quickly sprinkle on any sugar or beads. Set aside to until set.
- Freeze cookies, if making them in advance. If not, store in a tightly sealed container at room temperature.