Best Ever Spritz Cookies (Gluten-Free Recipe)
60
cookies
45 min
PREP TIME
1 hr 10 min
TOTAL TIME

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)

How to make

  1. STEP 1

    Heat oven to 400ºF.

  2. STEP 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. STEP 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.

Tip #1

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.

Tip #2

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

60Calories
3Fat (mg)
10Cholesterol (mg)
45Sodium (mg)
7Carbohydrates (g)
0Dietary Fiber
0Protein (g)

Reviews

Explore reviews from
our online community

  February 13, 2018

I made these today and they turned out great! Delicious!

— says Rhonda
Helpful?
Difficulty
ChallengingA breeze
WOULD MAKE IT AGAIN?
Probably NotAbsolutely!
  December 23, 2017

Made these cookies last night. Taste was excellent! To me you can't even tell GF. I made an error in only not refrigerating dough ( as directions didn't say to) cookies spread to much. I will definitely make again! But I will refrigerate dough and probably drop oven temp to 375. Great recipe!thanks Land O Lakes!

— says Luanne
Helpful?
Difficulty
ChallengingA breeze
WOULD MAKE IT AGAIN?
Probably NotAbsolutely!
  December 18, 2016

This was my first ever batch of spritz and they turned out amazing! I used almond extract instead of vanilla extract, and I used Bob's Red Mill 1 to 1 Baking Flour. Thank you for a great and easy recipe!

— says Heather
Helpful?
  August 19, 2016

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.)

— says L
Helpful?
  January 01, 2016

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!

— says Debbie
Helpful?
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