These gluten free spritz cookies are light and buttery – they just melt in your mouth! A holiday classic that everyone will enjoy!
What holiday treats bring up special memories for you?
I have a few, but one that pops into my mind is a tin of butter cookies.
Both my mom and my grandma were hairdressers, and they would often receive candy or butter cookies as a holiday gift from their customers.
When I was little, I loved eating those butter cookies. The novelty of a tin of different shaped cookies was just so fun. And buttery shortbread-like cookies are so perfect for the holidays.
Although a tin of those cookies isn’t safe for us anymore, homemade gluten free spritz cookies are even better.
This recipe is SUPER simple – it’s pared down to just a few ingredients, and when you use vegan buttery spread, these spritz cookies are dairy free as well. These gluten free butter spritz cookies are free of the top 8 allergens, and everyone loves them.
How do you make spritz cookies?
- Make a simple dough of butter, confectioner’s sugar, gluten free flour, and vanilla. Mix well.
- Load the dough into a cookie press.
- Press the desired shapes onto a cookie sheet.
- Bake at 350 degrees for 10-12 minutes.
How do you use a cookie press?
Each brand of cookie press will probably have instructions specific to that model, but the basic concept is the same. You will load the cylinder with dough, choose your desired shape and place the disc in the press before screwing it together.
To press cookies, place the press on the cookie sheet and squeeze the trigger. When you lift the press up, there should be a cookie on the cookie sheet.
I have the Pampered Chef cookie press, and I really love it. But there are quite a few varieties that look similar on Amazon, and they are very affordable.
You can make any shape you like – we have done pinwheels, trees, and hearts. But these wreaths are my favorite – they are so dainty and pretty.
Can I make spritz cookie dough in advance?
You can make the dough in advance and refrigerate it for 2-3 days. Let it come to room temperature before putting it into the cookie press.
What gluten free flour works best for spritz cookies?
I prefer my own blend for this recipe – it doesn’t contain xanthan gum, and it makes perfectly light and crisp cookies.
If you make these cookies, or any of my other holiday recipes, please share on Instagram and tag me @prettybeeblog. I love to see what you’re making!
Disclosure: This post contains affiliate links.
Gluten Free Spritz Cookies (Vegan, Allergy Friendly).
These gluten free spritz cookies are a perfect treat to enjoy this holiday season! These are buttery, rich, and so delicious.
Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
Place the vegan buttery spread, confectioner's sugar, and vanilla extract in a mixing bowl and mix on medium speed until smooth.
Add the gluten free flour mix and mix on low speed until combined.
Load some of the dough into the cookie press according to the manufacturer's instructions.
Place the cookie press directly onto the parchment lined cookie sheet. Squeeze the trigger and pull the press up. There should be a cookie on the sheet. Repeat. Leave about an inch between the cookies.
If you would like to use sprinkles, sprinkle them on right before you place the cookies in the oven.
Bake at 350 degrees for 10-12 minutes. Allow the cookies to cool on the cookie sheet before removing them. Repeat steps 4-6 with the remaining dough.
Nutrition facts are for one cookie.
If you want to put sprinkles on these cookies, sprinkle them on just before baking.
Store cookies in an airtight container - they should stay fresh for 4-5 days.
You can make the dough in advance and refrigerate it for 2-3 days. Let it come to room temperature before using.
If you aren't dairy free, go ahead and use regular butter.
If you aren't gluten free, you can use all-purpose flour.