Buttery, gluten-free spritz cookies are a delicious Christmas dessert.
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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)
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.
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.
Explore reviews fromour online community
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!
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.)
Enjoy your favorite holiday cookies with these gluten-free holiday cookie recipes. With all the taste and look of classic holiday cookies, you can celebrate the season with gluten-free cookies everyone can enjoy.