Gluten Free Spritz Cookies
Gluten Free Spritz Cookie recipe perfect for the gluten-free holiday cookie fan in your life! These are classic buttery, flaky, spritz cookies. This are at the top of our gluten free Christmas Cookie list! If you don’t have a cookie press these can easily be rolled into balls for pressed with a thumbprint or Hershey’s kiss! Made with Josie’s Best Gluten Free Muffin and More Mix. Enjoy! 🫶 Josie
Spritz Cookie Tip:
Make sure the cookie sheet you are using is COLD. It’s helps immensely when getting the cookies to stick to the sheet in their pressed out shape. We typically just put ours outside because we live in a cold climate and make these cookies in the winter. If it’s not cold where you are the freezer works great!
Here’s the cookie press that we use: Cookie Press on Amazon
Ingredients
1 cup butter, very soft
2/3 cup granulated sugar
2 egg yolks + 1 whole egg
2 tsp milk
3 tsp vanilla extract
2 3/4 cups Josie’s Best Gluten Free Muffin & More mix
1/4 tsp salt
Food Coloring (optional)
Colored sugar, sprinkles, other desired cookie decorations (optional)
Spritz Cookie Press
Instructions
- In a stand mixer fitted with the paddle attachment, cream the butter and sugar.
- Add the eggs, mixing well.
- Mix in the milk and vanilla until well combined.
- Add Muffin and More mix, sprinkle with salt and mix well. Add the food coloring if using.
- Preheat the oven to 350 degrees F.
- For Spritz cookies: Fill pastry press with the dough being careful to pack in fully (try not to leave any air gaps). Press out the pastry onto a COLD and UN-GREASED (this is key) cookie sheet and decorate if desired.
- Bake for 7 to 9 minutes. The cookies are done when cooked through but still pale. Do not allow the cookies to brown. Let cool completely on a cooling rack.
Review Gluten Free Spritz Cookies.