These Gluten Free Spritz Cookies are everything you love about the classic holiday treat: crisp, buttery, and perfectly shaped. With my cookie press tips, your gluten free dough will release cleanly and bake into delicate, melt-in-your-mouth bites.
Gluten Free Spritz Cookies (Crisp, Buttery, Festive)
Equipment
- 1 Cookie press
- 1 Light-colored metal baking sheet ungreased and unlined
- 1 Stand mixer or handheld mixer
- 1 Wire cooling rack
- 1 Whisk for dry ingredients
Ingredients
Cookies
- 1 cup unsalted butter softened but still cool
- 0.75 cup granulated sugar
- 1 large egg room temperature
- 1.5 tsp vanilla extract pure
- 0.5 tsp almond extract optional but classic
- 0.5 tsp fine sea salt
- 2 cups gluten free 1:1 baking flour with xanthan gum (e.g., Bob’s Red Mill 1:1 or King Arthur Measure for Measure)
- 2 tbsp cornstarch for extra tenderness
- 1 to 2 tsp milk as needed for pressable consistency
Decorations
- colored sanding sugar
- nonpareils
- melted chocolate for dipping or drizzling
Instructions
Make the Dough
- Heat oven to 350°F (175°C). Use ungreased, unlined light-colored metal baking sheets. Spritz dough needs a bare pan to grip and release cleanly.
- In a stand mixer with paddle or a handheld mixer, beat butter and sugar on medium until light and fluffy, 2 to 3 minutes. Butter should be pliable, not shiny or oily.
- Beat in the egg, vanilla, almond extract, and salt until smooth, scraping the bowl. Proper emulsification keeps the dough silky and pressable.
- Whisk the gluten free flour and cornstarch together. With the mixer on low, add the dry ingredients until a soft, thick dough forms.
- Pressable dough should be soft but not sticky. If it seems stiff or crumbly, mix in milk 1/2 teaspoon at a time. If too soft, add a tablespoon of flour.
Press, Decorate & Bake
- Fill the press canister with dough, fitted with your favorite disc. Hold the press flat against the bare baking sheet and click once per cookie, lifting straight up.
- Sprinkle with sanding sugar or nonpareils before baking so they adhere. Work quickly and keep pans cool for the cleanest definition.
- Bake 7 to 9 minutes until edges look set and just turning golden on the bottom. Do not overbake. Rotate the pan halfway if your oven has hot spots.
- Let cookies rest 2 minutes, then transfer to a rack to cool completely. Dip or drizzle with melted chocolate once cooled, if you like.
Notes
Why You’ll Love This Gluten Free Spritz Cookies
- Classic buttery flavor with a light, crisp snap
- Easy, dependable dough that presses cleanly into shapes
- No gritty texture thanks to the right flour blend
- Fast bake time and freezer friendly for make-ahead trays
- Endless decorating options for any holiday or celebration
Gluten Free Spritz Cookies Ingredients & Substitutions
- 1 cup (226 g) unsalted butter, softened but still cool
- 3/4 cup (150 g) granulated sugar
- 1 large egg, room temperature
- 1 1/2 tsp pure vanilla extract
- 1/2 tsp almond extract, optional but classic
- 1/2 tsp fine sea salt
- 2 cups (280 g) gluten free 1:1 baking flour with xanthan gum (such as Bob’s Red Mill 1:1 or King Arthur Measure for Measure)
- 2 tbsp (16 g) cornstarch for extra tenderness
- 1 to 2 tsp milk, as needed for pressable consistency
- Decorations: colored sanding sugar, nonpareils, or melted chocolate
Substitutions and notes:
- No almond extract: use all vanilla or try 1/2 tsp lemon or orange zest.
- Dairy free: use plant-based butter sticks and unsweetened almond or oat milk. Chill shaped cookies 10 minutes before baking to help edges hold.
- Egg free: 3 tbsp aquafaba can work for a crisp bite. Flax egg will soften detail slightly.
- If your flour blend has no xanthan gum, add 1/2 tsp xanthan to the dry ingredients.
- No cookie press: pipe small stars with a large open star tip or form teaspoon-sized balls and flatten gently.
Step-by-Step Instructions to Make Gluten Free Spritz Cookies
Step 1: Preheat and prep pans
Heat oven to 350°F (175°C). Use ungreased, unlined light-colored metal baking sheets. Spritz dough needs a bare pan to grip and release cleanly.
Step 2: Cream butter and sugar
In a stand mixer with paddle or a handheld mixer, beat butter and sugar on medium until light and fluffy, 2 to 3 minutes. Butter should be pliable, not shiny or oily.
Step 3: Add egg and extracts
Beat in the egg, vanilla, almond extract, and salt until smooth, scraping the bowl. Proper emulsification keeps the dough silky and pressable.
Step 4: Mix dry ingredients
Whisk the gluten free flour and cornstarch together. With the mixer on low, add the dry ingredients until a soft, thick dough forms.
Step 5: Adjust consistency
Pressable dough should be soft but not sticky. If it seems stiff or crumbly, mix in milk 1/2 teaspoon at a time. If too soft, add a tablespoon of flour.
Step 6: Load the cookie press
Fill the press canister with dough, fitted with your favorite disc. Hold the press flat against the bare baking sheet and click once per cookie, lifting straight up.
Step 7: Decorate
Sprinkle with sanding sugar or nonpareils before baking so they adhere. Work quickly and keep pans cool for the cleanest definition.
Step 8: Bake
Bake 7 to 9 minutes until edges look set and just turning golden on the bottom. Do not overbake. Rotate the pan halfway if your oven has hot spots.
Step 9: Cool and finish
Let cookies rest 2 minutes, then transfer to a rack to cool completely. Dip or drizzle with melted chocolate once cooled, if you like.
Tips for Success
- Use the right pan: bare, ungreased, unlined, light metal sheets. Parchment or silicone mats prevent the dough from gripping and can ruin the press shapes.
- Keep pans cool: if dough stops sticking, chill the baking sheet for 5 minutes or wipe with a barely damp cloth, then dry thoroughly.
- Measure accurately: weigh flour when possible for consistent texture. Too much flour leads to crumbly dough.
- Butter temp matters: soft, cool butter creates crisp edges without greasy spread.
- Do not chill the dough before pressing: chilled dough is too stiff for clean release. Chill shapes after pressing if your kitchen is warm.
- Bake one sheet at a time for even color.
Variations of Gluten Free Spritz Cookies
- Chocolate: replace 2 tbsp flour with 2 tbsp Dutch-process cocoa; add 1 tbsp milk if needed.
- Lemon Poppy: add 1 tsp lemon zest and 1 tsp poppy seeds; glaze with lemon icing.
- Cinnamon Sugar: sprinkle with cinnamon sugar before baking for snickerdoodle vibes.
- Peppermint: swap almond extract for 1/4 tsp peppermint; top with crushed candy canes.
- Sandwich Spritz: pair two cookies with raspberry jam or chocolate ganache.
Serving Suggestions: What to Pair with Gluten Free Spritz Cookies
- Espresso or cappuccino to complement the buttery crumb
- Hot cocoa with a peppermint variation for a cozy night
- Holiday cookie trays with chewy and fudgy textures for contrast
- Vanilla ice cream sundaes topped with crushed spritz for crunch
Storage & Reheating Instructions
Store completely cooled cookies in an airtight tin at room temperature for up to 1 week. Separate layers with parchment to protect designs.
Freeze baked cookies for up to 2 months. Thaw uncovered at room temperature to keep them crisp. To refresh, warm on a baking sheet at 300°F for 3 to 4 minutes.
Freeze dough: press shapes onto a sheet, freeze until solid, then store in a freezer bag. Bake from frozen at 350°F, adding 1 to 2 minutes.
Memories Made Around the Table
My grandma kept her spritz in a shiny tin we were absolutely not supposed to open before dinner. When I finally cracked the gluten free version, that same buttery aroma filled the kitchen and took me right back to her crowded holiday table.
FAQs
Why will my spritz cookies not stick to the pan?
Use ungreased, unlined metal baking sheets. If the pan is warm or greasy, the dough will not grip. Chill the sheet briefly and try again.
Which gluten free flour works best?
A 1:1 gluten free baking flour with xanthan gum gives the most consistent results. If your blend lacks xanthan, add 1/2 tsp to the dry mix.
Can I make spritz cookies without a press?
Yes. Pipe small stars with a large open star tip, or roll teaspoon-sized balls and flatten gently. They will taste the same but the details will differ.
How do I keep the edges sharp and defined?
Use cool pans, avoid parchment, and do not over-hydrate the dough. Bake just until set so the shapes hold.
Can I color the dough?
Yes. Use gel food coloring for vivid shades without adding excess liquid. Mix in at the creaming stage for even color.
Final Thoughts
These Gluten Free Spritz Cookies bring back classic holiday charm with a tender, crisp bite. Bake a batch, share a tin, and let those pretty little shapes work their magic.