Best Ever Spritz Cookies (Gluten-Free Recipe)

Best Ever Spritz Cookies (Gluten-Free Recipe)
253
25 Reviews
Buttery, gluten-free spritz cookies are a delicious Christmas dessert.
45 min
Prep Time
1:10
Total Time
60 cookies

Ingredients

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

Directions

  1. Heat oven to 400ºF.
  2. Combine all ingredients except gluten-free flour blend in bowl; beat at medium speed until creamy. Add flour blend; beat until well mixed
  3. 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 Tips

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
Cholesterol
10mg
Carbohydrates
7g
Protein
0g
Fat
3g
Sodium
45mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

I tried this recipe for gluten-free Spritz 02/20/2015. They turned out EXCELLENT! Just want to let you know that when I make cookies, I measure everything PRECISELY. I scooped the flour blend into measuring cups and then leveled off. I always bake Spritz TO SET. I do not like browned bottoms on my Spritz cookies (or on any cookies I bake). I baked a very small batch at the 400 degree temperature listed but they were way too brown. Instead I lowered the temperature to 375 degrees and baked exactly 8 minutes-PERFECTION. Of course gluten-free baked goods do have a different texture than those made with regular flour--and more crumbly. I'm not going to say there weren't any crumbs--there were. But they looked and tasted like the other 900+ batches of Spritz cookies I've made since childhood. I did note many suggestions to add Xantham gum and I am going to try small amounts of it the next time I bake these to see if it makes an improvement I will like. Thanks to everyone who takes their valuable time to review! I just wanted to make this first review for exactly the ingredients listed. Also, when I remove them from the oven, I let them sit on the cookie sheet for a couple of minutes before I remove them to the wire rack. I also decorated them with dragées. I think these would be too delicate to mail to someone but they held up just fine transferring them to the container I was storing them in and then giving them to the person I made them for. They looked beautiful and smelled HEAVENLY. I had just bought a new cookie press and decided to try it for this batch of cookies. For those interested, I purchased the Wilton Cookie Pro Ultra II cookie press. Even the very first cookie pressed out perfectly, and I was skeptical! (I tried & tried to send in this review in 2015 but it would not take. Saved it to try another time so that's the reason the date is old. I will make these again and again.)

Rating

This was my first time making spritz cookies gluten-free. The cookies are absolutely delicious and came out beautifully! In fact, my daughters that these cookies tasted better than our traditional spritz cookies. I used the GF flour combination suggested in the recipe and have used that for the Land O Lakes pumpkin muffins as well. I am very pleased with the taste and texture that the GF Flour recipe provides. I would definitely make these again!

Rating

Hi Mary, in our testing, we used white rice flour. Hope this helps!

Rating

Really disappointed in this cookie. Made the recipe exactly. Tasted fine but TOO sweet. They spread out horribly and were very crumbly, and did not look at all like the picture. I've made spritz over 60 years so am not a cookie rookie. Will look elsewhere for a new spritz recipe. Expected better from Land of Lakes.

Rating

These turned out wonderfully - light, buttery, yet sturdy enough to decorate and come cleanly off the sheet. I used the another GF flour blend and made sure the dough was well chilled. Very pleased!

Rating

Came out great. List of ingredients does not include the xanthan gum, so i believe the negative comments here people forgot to add that.

Rating

I have a question. The recipe calls for rice flour. Is that brown rice flour or white rice flour? Want to try and make them today.

Test Kitchen Comment
From: mallory
Hi Mary, in our testing, we used white rice flour. Hope this helps!
Posted December 29, 2015

Rating

Hi Lisa - sorry to hear you had some issues with these cookies. To avoid this happening in the future, we'd suggest freezing the pressed cookies for 15 minutes before baking. This will help to avoid the issue you described.

Rating

I have been cooking/baking gluten-free for 20 years. This recipe was a total fail for me. The Christmas trees and snowflakes "pressed" out nicely enough, but were paper thin circles during the first minute in the oven.

Test Kitchen Comment
From: mallory
Hi Lisa - sorry to hear you had some issues with these cookies. To avoid this happening in the future, we'd suggest freezing the pressed cookies for 15 minutes before baking. This will help to avoid the issue you described.
Posted December 16, 2015

Rating

I made this today with a few changes. I used artificial sweetener in place of the sugar. I used all purpose gluten free Flour Blend (Canadian product) and added 1 teaspoon of gluten baking powder.

Rating

Very disappointed in how these turned out, very dry, crumbly, fell apart way too easily. Would not make again nor recommend to anyone.

Rating

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!

Rating

Thanks for the comment, Margaret!

Rating

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
From: mallory
Thanks for the comment, Margaret!
Posted December 17, 2014

Rating

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.

Rating

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!

Rating

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.

Rating

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.

Rating

Easy enough to make but way too sweet! If you're trying to cut back on processed sugar, this is not the recipe.

Rating

Very dried out and most broke getting them off the pan. Very disapointed!

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