Description
Buttery, crisp gluten-free cookies perfect for holiday decorating.
Ingredients
Scale
- 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