Best Ever Spritz Cookies (Gluten-Free Recipe)

Best Ever Spritz Cookies (Gluten-Free Recipe)

Buttery, gluten-free spritz cookies are a delicious Christmas dessert.

45 min. prep time
60 cookies
17417 Ratings


2/3 cup sugar
1 cup Land O Lakes® Butter, softened
1/2 teaspoon salt
2 teaspoons gluten-free vanilla
2 1/4 cups Gluten-Free Flour Blend (see below)


Heat oven to 400ºF.

Combine all ingredients except gluten-free flour blend in bowl; beat at medium speed until creamy. Add flour blend; beat until well mixed

Fit cookie press with desired template; fill with cookie dough. Press dough, 2 inches apart, onto ungreased cookie sheets. Bake 7-9 minutes or until edges are lightly browned. 

Recipe Tip

Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.

Nutrition Facts (1 cookie)

Calories: 60

Fat: 3g

Cholesterol: 10mg

Sodium: 45mg

Carbohydrates: 7g

Dietary Fiber: 0g

Protein: 0g

Recipe #2333B©2010Land O'Lakes, Inc.

Recipe Comments & Reviews

Very disappointed in how these turned out, very dry, crumbly, fell apart way too easily. Would not make again nor recommend to anyone.
made these today. The tips about increasing the amount of xanthan gum (I used 1-1/2 tsp) and keeping the baking sheets cold were spot on. My refrigerator's too small for the tin...I put it outside in between batches and it worked perfectly. I would recommend this recipe! I've made spritz cookies at Christmastime for years and only recently had to do them gluten free. Thank you for the recipe!
I agree with Kelly Jo's suggestion to add the xantham gum (I used about 1 1/4 teaspoons, but I live At 5000 feet) into the mixing bowl after you measured out the 2 1/4 cups of gf flour. My cookies came out perfectly and really didn't seem gluten free... I also used Bob's Red Mill rice flour, tapioca starch and potato starch. I also refrigerated the cookies for 15 minutes before putting them in the oven- but that's mostly because of our altitude. Thank you Land of Lakes for posting this awesome recipe!
Test Kitchen Comment


Thanks for the comment, Margaret!
Posted December 17, 2014
I used Cup4Cup GF flour and these turned out pretty good. The dough became difficult to press after a while, so maybe load up quite a few cookie tins to start with. I used dark tins and that required lowering the temp to 375 and baking 5-7 minutes.
Made these last night and they are fabulous! No one would ever think they were gluten free. The cookie press handled the dough perfectly. This recipe is a keeper!
One tip, do not add the xantham gum to the flour mix at first, instead, use 1/2 teaspoon of xantham gum per cup of flour in the recipe. Per the above recipe of 2 1/4 cups of the gluten free mix for these cookies, I would use 1 1/8 teaspoon of xantham gum.

Second tip, chill the pan before pressing dough onto it. Between batches, always put the pan back in the refrigerator.

Last tip, let them cool at least three minutes before removing them from your pan. They will be a little easier to remove without breaking.

I loved the cookies, and everyone I made them for did as well. I think it called for too little of the xantham gum and that is why the people that had poor results didn't like them.
The cookies taste great but as others have said very crumbly. I had no problems with the cookie press the dough was easy to handle. Good recipe.
Easy enough to make but way too sweet! If you're trying to cut back on processed sugar, this is not the recipe.
Very dried out and most broke getting them off the pan. Very disapointed!
Excellent sandy shortbread type recipe. To help with crumbling, increase the xanthan gum a bit in the flour mix.
These cookies bring me back to when my Grandmother made spritz! they are amazing!! I thought sugar sprinkles added a nice sweetness. They turned out way better than I imagined they would, and I will be making these again! My kids gobbled them up! I even brought some to work, and everyone said they tasted great.
Fabulous recipe! They are delicious. I have been cooking and baking gluten-free for over 10 years - not all recipes are worth repeating, this one is. I am the only person in my immediate family that is gluten-free so I do bake 'regular' cookies as well. Everyone in the family thought these were great. I did change out 1/2 cup of the rice flour for 1/4 cup of coconut flour plus 1/4 cup of almond flour. I find that brown rice flour can have an awkward taste, adding coconut flour and almond flour helps with the flavor and the texture in cookies. We all preferred them a little more golden, next time I will not use my air-bake pan, I will use a pan that allows them to brown a little more.
Made these today and they turned out wonderful! Loved the taste and texture of the cookies, tasted buttery even though we used Earth Balance sticks instead of butter. Also used a different all-purpose flour blend, a recipe by King Arthur Flour. Used leftover dough to make jelly filled thumbprints.
My whole family didn't care for the texture of this cookie. Could easily tell it was GF. Wouldn't make it again.
This recipe was awesome!! The cookies were a little crumbly and fragile, like all gf cookies, but with some careful handling they turn out perfect. If anyone has any hints helping the gf cookies to not crumble so much please post on here :) thank you!
Great recipe. They taste great and I had no trouble with them in the cookie press. Will make them every Christmas for my Grand Daughter who is Gluten-Free
We made the Land O Lakes Chewy Chocolate Chip Cookies recipe and loved it, so we decided to try these spritz cookies as well. I am so glad we did! They tasted great and I had no trouble with the dough in the cookie press. Again, thank you for another wonderful recipe!

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