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Spritz cookies are always associated with Christmas. Small, perfectly-shaped pop-able shortbread-like cookies in festive colors, adorned by sprinkles and just begging to be eaten. How much more fun are these then, that they are gluten free spritz cookies?!
While store-bought gluten-filled spritz are ubiquitous on grocery store shelves this time of year, finding gluten free spritz cookies at the holidays has been like finding the cookie unicorn. Until now. This recipe is so easy (where has it been all our lives?!) and of course, homemade is always better!
In German, spritzen means “to squirt,” which is exactly how you make these merry cookies. The dough in spritz cookies is heavy on the butter (or vegan butter substitute) so that it is soft enough to push through the spritz cookie press, also affectionately referred to as a cookie “gun” like this one:
The recipe makes a pliable gluten free dough — even when made vegan – and makes lovely shapes that you can decorate before or after baking, to put your own spin on these jovial cookies.
With my award-winning gfJules Flour, these cookies are light and just the right amount of sweet with none of the grit that usually comes with gluten free. In other words, bake up a batch of these babies and take them to your office party. I dare you. No one will ever know they’re gluten free, and you can nosh away on delicious holiday cookies along with everyone else. I call it “cookie inclusion.” You should try it.Print
Preheat oven to 375° F.
Cream butter and sugar together until smooth. Add extracts and egg or substitute. Slowly stir in flour and salt until fully integrated.
Divide dough into the number of colors you would like to make with your dough. Return one portion to the mixing bowl and add food coloring to the desired color. Remove to a separate bowl and cover to keep soft. Repeat with remaining dough.
Prepare your spritz press by selecting the disc for the cookie shape you choose. Fill the spritz press with the color dough you like, then press out onto a clean, ungreased, unlined cookie sheet. The dough will not stick to the sheet and detach from the press if the cookie sheet is lined with parchment or is oiled.
Follow the manufacturer’s directions for specific instructions on how to use your press to make all the cookies. Sprinkle with sanding sugar or gluten free sprinkles before baking, if desired.
Bake for 6-7 minutes and remove before the cookies begin to brown. Gently loosen them from the cookie sheets with a spatula while hot, then allow them to cool for 5 minutes to remove to a wire rack.
(recipe is easily doubled)