I’ll never forget the first time I attempted Gluten-Free Spritz Cookies—it was one of those picture-perfect Vermont afternoons where the snow fell so softly you could hear it land. My kitchen smelled like nostalgia, but my hands were shaking as I loaded the cookie press. See, my grandma’s spritz cookies were legendary in our family, and here I was trying to recreate that magic without gluten. I’d already burned through three test batches that either crumbled or spread too thin. But that fourth batch? Oh my stars. The dough piped out in perfect little wreaths and trees, baked up golden and crisp, and when my niece squealed “They’re just like Nana’s!” while decorating them with colored sugar…well, let’s just say I might’ve gotten a bit teary. That’s the power of these cookies—they bridge generations and dietary needs without missing a beat. If you’re craving that classic buttery spritz texture but need it gluten-free, trust me, this recipe’s your new holiday staple. And hey, if you’re feeling extra festive, pair them with my chocolate peppermint bread for the ultimate treat spread!
Why You’ll Love These Gluten-Free Spritz Cookies
Oh, where do I even start? These cookies are pure holiday magic, and here’s why they’ll become your new favorite:
- That melt-in-your-mouth texture – The perfect balance of crisp edges and tender centers that’ll make you forget they’re gluten-free
- Decorator’s dream – They hold their shape beautifully for piping festive wreaths, trees, or whatever your cookie press dreams up
- Holiday tradition made easy – Just like the classic spritz cookies you grew up with, but safe for gluten-free diets
- No compromise on flavor – Rich, buttery taste that’ll have everyone reaching for seconds (I promise they won’t guess it’s GF!)
- Kid-approved fun – My niece and I bond over decorating these every year – the perfect family baking project
Seriously, these little cookies pack so much joy into each bite. They’re proof that gluten-free doesn’t mean missing out on holiday traditions!
Gluten-Free Spritz Cookies Ingredients
Gathering the right ingredients is half the battle with gluten-free baking, but don’t worry – I’ve kept this list simple and fuss-free. Here’s what you’ll need to create those perfect little holiday cookies:
- 1 cup unsalted butter, softened (8 ounces; 225 grams) – Trust me, softened is key here! Take it out about 30 minutes before baking
- ⅔ cup granulated sugar (5 ounces; 142 grams) – Just enough sweetness to balance that rich butter flavor
- 1 large egg – Straight from the fridge is fine, it’ll warm up as you cream the butter
- 1 teaspoon vanilla extract – The good stuff makes all the difference
- 2 cups Bob’s Red Mill 1:1 Gluten-Free Flour (10 ounces; 283 grams) – My absolute favorite for consistent results
- ½ teaspoon salt – Don’t skip this! It enhances all the flavors
- Colored sanding sugar for decorating (optional) – The sparkly finishing touch that makes these so festive
- 1-3 teaspoons water – Just in case your dough needs a little help piping smoothly
See? Nothing too fancy – just quality ingredients that come together to create something truly magical. Now let’s get baking!
How to Make Gluten-Free Spritz Cookies
Okay, let’s dive into the fun part – making these adorable little cookies! Don’t let the fancy shapes intimidate you; with a good cookie press and these simple steps, you’ll be piping out perfect holiday treats in no time. Here’s exactly how I do it:
- Preheat your oven to 375°F and line your baking sheets with parchment paper. Trust me, this prevents sticking and makes cleanup a breeze!
- Cream the butter and sugar until light and fluffy – about 2-3 minutes with a mixer. This step is crucial for that perfect melt-in-your-mouth texture. Add the egg and vanilla, mixing just until combined.
- Add your dry ingredients – the gluten-free flour and salt. Mix on low until the dough comes together. It should be soft but not sticky – kind of like playdough!
- Load your cookie press and test a few shapes on your prepared sheets. If the dough isn’t piping smoothly, add water 1 teaspoon at a time until it flows nicely. Pro tip: If you’re new to cookie presses, check out my cookie baking guide for extra shaping help!
- Bake for 10 minutes until the edges just start turning golden. They’ll still look soft in the center but will firm up as they cool.
- Cool on the sheets for 3 minutes before transferring to a wire rack. This prevents breakage – those delicate shapes need a little TLC!
- Decorate while warm with colored sugars if using – they’ll stick better than on cooled cookies.
- Repeat with remaining dough, letting your baking sheets cool between batches for best results.
Tips for Perfect Gluten-Free Spritz Cookies
After making dozens (okay, maybe hundreds) of these cookies, I’ve picked up some tricks to guarantee success every time:
- Chill sticky dough for 15 minutes if it’s too soft to hold its shape – gluten-free dough can be temperamental!
- Test your press shapes on a small area first – some designs work better than others with gluten-free dough.
- Rotate pans halfway through baking for even browning – oven hotspots are the enemy of perfect cookies.
- Work in batches and keep unused dough covered – gluten-free dough dries out faster than regular dough.
Remember, practice makes perfect! Your first few cookies might not be Instagram-worthy, but they’ll still taste amazing. The more you work with the dough, the better you’ll get at creating those picture-perfect holiday shapes.
Gluten-Free Baking FAQs
I get so many questions about these cookies – and hey, I had all the same ones when I first started baking gluten-free! Here are the answers to everything you might be wondering:
Can I use dairy-free butter in these gluten-free spritz cookies?
Absolutely! I’ve had great success with plant-based butters in this recipe. Just make sure to use a stick-style vegan butter (not the tub kind) for the right consistency. The cookies might spread slightly more, so chill the dough for 15 minutes before piping if needed. They’ll still have that irresistible buttery flavor!
How should I store gluten-free Christmas treats like these?
These little guys stay fresh in an airtight container at room temperature for up to a week – if they last that long! Layer them between parchment paper to prevent sticking. For longer storage, they freeze beautifully for up to 3 months. Just thaw at room temperature when you’re ready to serve.
Can I freeze the dough for gluten-free holiday baking?
You bet! This dough freezes wonderfully for up to 2 months. I like to portion it into logs wrapped in plastic, then thaw overnight in the fridge when I’m ready to bake. Let it come to room temperature before using your cookie press – cold gluten-free dough can be stubborn to pipe!
Do these work for other gluten-free easy desserts beyond Christmas?
Oh my goodness, yes! Change up the shapes and sprinkles for any occasion – hearts for Valentine’s Day, flowers for spring, or simple rounds for everyday treats. The basic recipe is so versatile, it’s become my go-to for all sorts of gluten-free desserts throughout the year.
Why did my gluten-free cookie dough get crumbly?
Ah, the classic gluten-free baking challenge! If your dough’s too dry, just add water 1 teaspoon at a time until it comes together. Different gluten-free flour blends absorb moisture differently. My pro tip? Let the mixed dough rest for 10 minutes – the flours will hydrate fully and you’ll get that perfect pipeable consistency.
Serving and Storing Gluten-Free Spritz Cookies
Now that you’ve baked up these gorgeous little cookies, let’s talk about keeping them fresh and serving them with style! These Gluten-Free Spritz Cookies stay perfectly crisp in an airtight container at room temperature for up to a week – though in my house, they never last that long. For extra protection, I like layering them between sheets of parchment paper so the delicate shapes don’t stick together. Want to get a head start on holiday baking? They freeze beautifully for up to 3 months! Just pop them in a freezer bag with all the air squeezed out, and they’ll taste freshly baked when you thaw them.
When it comes to serving, oh, the possibilities! Arrange them on a festive platter with other holiday treats like my holiday cookie collection, or package them in cute tins for homemade gifts. My personal favorite? Pairing them with a steaming mug of cocoa – the buttery cookies melt just slightly when dipped, creating pure winter magic. However you serve them, these gluten-free gems are sure to become a new tradition!
Gluten-Free Spritz Cookies Nutritional Info
Nutrition varies based on ingredients and brands, but here’s the estimated nutritional info per cookie (based on 24 cookies per batch):
- Calories: 90
- Fat: 6g (3.5g saturated)
- Carbohydrates: 9g
- Sugar: 5g
- Protein: 1g
- Sodium: 30mg
Remember, these are just estimates – your exact numbers might vary slightly depending on your specific ingredients and how generously you decorate with those festive sprinkles!
More Gluten-Free Holiday Treats
Once you’ve fallen in love with these spritz cookies (and trust me, you will!), you’ve got to try some of my other favorite gluten-free holiday goodies! My Binx cookies are perfect for Halloween fans, while the chocolate peppermint bread I mentioned earlier makes the coziest Christmas morning treat. And when Valentine’s Day rolls around? Oh honey, my gluten-free heart-shaped cookies with raspberry filling will knock your socks off. The holiday baking fun never has to stop when you’ve got these recipes in your back pocket!
Print
Gluten-Free Spritz Cookies
- Total Time: 25 min
- Yield: 24 cookies 1x
- Diet: Gluten Free
Description
Buttery, crisp gluten-free cookies perfect for holiday decorating.
Ingredients
- 1 cup unsalted butter, softened (8 ounces; 225 grams)
- ⅔ cup granulated sugar (5 ounces; 142 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups Bob’s Red Mill 1:1 Gluten-Free Flour (10 ounces; 283 grams)
- ½ teaspoon salt
- Colored sanding sugar for decorating (optional)
- 1–3 teaspoons water
Instructions
- Preheat oven to 375℉. Line baking sheets with parchment paper.
- Beat butter, sugar, and vanilla until fluffy. Add egg and mix.
- Add flour and salt. Mix until dough forms.
- Fill cookie press and shape cookies onto sheets. Decorate with sugar if desired.
- Bake for 10 minutes until edges are golden. Cool on sheets for 3 minutes, then transfer to a rack.
- Repeat with remaining dough, adding water if needed. Cool sheets between batches.
- Store in an airtight container for up to one week.
Notes
- Use a cookie press for best results.
- Add water if dough stiffens between batches.
- Prep Time: 15 min
- Cook Time: 10 min per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 5g
- Sodium: 30mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: gluten-free spritz cookies, holiday treats, Christmas desserts, gluten-free baking