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.