Gluten Free Spritz Cookies
Classic holiday cookies now gluten free! Easy to make, soft, and buttery cookies that everyone will love.
The cookie cross between sugar cookies and butter cookies, gluten free spritz cookies are an easy to make dessert that is perfect for the holidays! They freeze wonderfully and can even handle shipping in boxes to your loved ones.
Full disclosure: This post contains affiliate links and you may view my full disclosure by clicking here.
How to Make Gluten Free Spritz Cookies
This is my favorite recipe for spritz cookies. It’s easy to make in just one bowl and comes together in about 5 minutes.
This recipe uses basic ingredients so you want to make sure that they are as high quality that you can afford. This isn’t a place to skimp on the good vanilla!
What you need:
- Butter
- Cream Cheese (secret ingredient!!)
- Gluten Free Flour blend for baking
- Vanilla
- Sugar
- Salt
In a large bowl or stand mixer, whip the butter, cream cheese, and sugar until light and fluffy. Add the egg, vanilla, salt, and gluten free flour. Mix again until the dough is combined. It should be smooth and supple.
Transfer the dough to a cookie press. Press each cookie onto an ungreased cookie sheet. These do not really spread while baking so feel free to really pack them onto the sheet! I normally get 15-24+ cookies per baking sheet depending on the shape of the cookie.
Now, before baking, I like to pop the trays with the cookies already pressed into the fridge. This helps the butter and cream cheese chill back down to prevent spread while baking. You can chill this dough before pressing the cookies, I just find it easier to do so after. But it’s totally up to you!
After they have chilled in the fridge for at least an hour, pop them in the oven for 7-9 minutes and remove them from the oven. Let them cool on the cookie tray and then enjoy!
How to Use a Cookie Press
Each cookie press comes with its own set of instructions but they generally follow the same idea. You open the cookie press and fill it with your dough. Choose a shape that you want your final cookies to be and place it in the cookie press.
Make sure you are using an ungreased, unlined, plain boring cookie sheet for these cookies! The magic is in having the dough stick to the tray before baking. Don’t worry about them sticking after. The butter melts into the cookie and they pop off no problem.
Hold the cookie press totally vertical to your cookie sheet and give one or two pumps per cookie. Depending on the shape you chose, that will determine how many pumps each cookie needs.
Finally, gently pull away. Ta da! A perfect spritz cookie is left behind on your tray.
If the cookie dough sticks for whatever reason, you can always use your fingers to detach it from the press. I just place the dough back into the press and try again.
Need a cookie press? I use the older model of this Cookie Press by Wilton and it has lasted me for years!
How to Decorate Spritz Cookies
What makes spritz cookies so much fun is decorating them. You have so many options of how to decorate!
Before Baking: Sprinkle on some sanding sugar, sprinkles, chopped dried nuts/fruits/seeds, etc.
After Baking: Dip in melted chocolate (as shown here!), pipe a little frosting outline, dust with powdered sugar, or cover in chocolate and cover in more sprinkles!
Gluten Free Spritz Variations
If you are allergic to dairy, use your safe plant-based butter and cream cheese. I don’t recommend using vegetable shortening in this recipe as the flavor comes from the butter component.
Want to change up the flavors? Here are a few ideas!
Peppermint Spritz – Add ¼ tsp peppermint extract to the dough
Lemon Spritz – Add 1 tsp lemon zest to the dough
Different Colors – Add food gel to the dough while mixing and before chilling. Make sure it is safe for you to enjoy!
Did you make this recipe?
Please let me know how this turned out for you! Pop over to the Facebook Page to share your success or tag me over on Instagram with the hashtag #livingbeyondallergies I love to see your creations!
Ingredients
- 1 cup butter
- 2 tbsp cream cheese
- 1/2 cup white sugar
- 2 cups gluten free flour blend
- 2 tsp vanilla extract
- 1 egg
- 1/4 tsp salt
Instructions
- In a large bowl with a hand mixer, or a stand mixer, cream together butter, cream cheese, and sugar until light and fluffy, about 5 minnutes. Add egg, vanilla, and salt. Mix well. Slowly add the flour and mix well when fully added. Chill dough for 1 hour.
- Transfer the dough to a cookie press and put the press together according to the manufacturer's instructions. Holding the press perpendicular to the cookie sheet, press out cookies. If desired, sprinkle with decorations before baking.
- Preheat the oven to 400°F.
- Place the chilled cookies in the over and bake for 7-9 minutes. You will know they are done when the cookies are set, have slightly golden brown edges, and they have pulled up from the cookie tray.
- Remove from the oven and let the cookies rest on the hot baking sheet for 10 minutes before transferring to a wire rack to cool completely. If desired, decorate with frosting and other decorations.
- Cookies stay fresh in an airtight container on the countertop for up to a week. Can be frozen in an airtight container for up to 3 months.
Notes
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
How long do they bake for
Whoops! So sorry, that the time wasn’t included in the recipe. Bake them for 7-9 minutes. You will know they are done when the edges are slightly golden brown, the cookie no longer looks wet, and they are slightly pulling away from the cookie tray.
I’ve updated the recipe with this info as well. Happy cookie baking!