Gluten Free Spritz Cookies
Easy Gluten Free Spritz Cookies are perfect for holiday baking! These festive gluten free xmas cookies are buttery, beautiful, and made with simple ingredients.
There’s something absolutely magical about pressing out perfect little Gluten Free Spritz Cookies during the holidays, isn’t there? Last December, I was frantically searching for a cookie recipe that would work in my grandmother’s vintage cookie press—the one she’d used for decades before my gluten-free diagnosis.
Well… I’m thrilled to tell you that these Gluten Free Xmas Cookies are the real deal! They press out beautifully, hold their shape like champions, and taste exactly like the traditional version grandma used to make. No one at my holiday cookie exchange could tell they were gluten-free, and that’s always the ultimate compliment.
The secret to perfect Gluten Free Spritz Cookies is getting the dough consistency just right—slightly sticky but still firm enough to hold those gorgeous patterns.
Table of Contents
Ingredients
| Ingredient | Amount |
|---|---|
| Gluten-free flour blend | 2½ cups (see notes) |
| Cane sugar | ½ cup |
| Salt | â…› teaspoon |
| Unsalted butter | 1 cup, melted but not too hot |
| Large egg | 1 |
| Milk | 3 tablespoons (dairy or non-dairy) |
| Vanilla extract | 1 teaspoon |
| Optional: | |
| Peppermint extract | ½ teaspoon |
Instructions
Step 1: Preheat your oven to 350°F. Make sure your baking sheets are completely clean and ungreased—this is crucial for Gluten Free Spritz Cookies because the dough needs to stick to the pan to release properly from the press. Skip the parchment paper for this recipe!
Step 2: In a large mixing bowl, combine 2½ cups gluten-free flour blend, ⅛ teaspoon salt, and ½ cup cane sugar. Give it a good whisk to blend everything together evenly and break up any lumps in the flour.
Step 3: In a smaller bowl, whisk together the partially melted 1 cup unsalted butter, 1 large egg, 3 tablespoons milk, and 1 teaspoon vanilla extract until smooth and combined. If you’re making peppermint Gluten Free Xmas Cookies, add that ½ teaspoon peppermint extract now too!
Step 4: Pour your wet ingredients into the bowl with the dry ingredients and mix until a cohesive cookie dough forms. The dough will feel softer and slightly stickier than traditional cookie dough—that’s exactly what you want! Let the batter rest for 10 minutes to allow the gluten-free flour to fully hydrate.
Step 5: While your dough rests, choose your favorite patterned disc and assemble your cookie press according to the manufacturer’s instructions. Load the dough into the cookie press and screw on the lid with your chosen shaping disc. The dough should pack in easily without too much air.
Step 6: Press the cookie press firmly and flat against your ungreased baking sheet, then squeeze the trigger steadily. Gently lift the press straight up—your Gluten Free Spritz Cookie should stick perfectly to the sheet and release cleanly from the press. Space them about 1 inch apart since they don’t spread much.
Step 7: If you’re decorating with sprinkles, add them now before baking. Use heat-stable decorations like colored sugar or ball-type sprinkles—many delicate sprinkles will melt and create a mess. Always double-check that your decorations are certified gluten-free!
Step 8: Bake the cookies for 7-8 minutes at 350°F until the edges just barely start to turn golden. They’ll feel soft when they first come out but will firm up beautifully as they cool—as delicate and crisp as fresh snowflakes. Transfer to a wire cooling rack immediately to prevent over-baking.
Substitutions
Using a different flour blend? The flour blend you choose makes a huge difference in Gluten Free Spritz Cookies. I highly recommend a blend that contains xanthan gum or guar gum as a binder—this helps the cookies hold their shape and creates that classic buttery texture. Blends like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure work beautifully.
Need dairy-free Gluten Free Xmas Cookies? Swap the butter for plant-based butter (I love Miyoko’s or Earth Balance) and use your favorite non-dairy milk like almond, oat, or cashew milk. The texture stays remarkably similar, and you’ll still get that rich, buttery flavor everyone loves.
Out of vanilla extract? Almond extract makes a stunning substitute and creates a more traditional European-style spritz cookie flavor. Use the same amount, though be aware that almond extract is more potent, so you could use slightly less if you prefer a subtle flavor.
Want to reduce the sugar? You can cut the sugar down to â…“ cup if you prefer less-sweet Gluten Free Spritz Cookies. Keep in mind that sugar affects texture as well as sweetness, so going much lower might make them slightly less tender.
Troubleshooting
Dough won’t stick to the baking sheet? This is the most common spritz cookie challenge! Your dough might be too dry or your pan might be greased. Make sure you’re using a completely clean, ungreased baking sheet—the slight stickiness is what allows the cookie to release from the press. If your dough seems dry, add milk one teaspoon at a time until it reaches the right consistency.
Cookies losing their shape in the oven? Your dough is likely too warm or too soft. Pop it in the refrigerator for 10-15 minutes to firm up slightly before pressing. According to comprehensive gluten-free baking research, gluten-free doughs often need chilling to maintain structure since they lack gluten’s natural binding properties.
Having trouble getting cookies to release from the press? The dough needs to be slightly sticky to work properly in a cookie press. If it’s releasing onto the press instead of the pan, your dough might be too wet—add a tablespoon or two more flour. Conversely, if the cookies are coming out but immediately falling apart, add a tiny bit more milk to increase stickiness.
Cookies spreading or melting? Make sure your butter was only partially melted and not hot when you mixed the dough. Hot butter will make the dough too soft, and your beautiful Gluten Free Xmas Cookies will lose their crisp edges and defined patterns during baking.
Edges browning too quickly? Some ovens run hot, and these delicate cookies can brown fast. If your oven tends to run warm, reduce the temperature to 325°F and add a minute or two to the baking time. This gives you more control over achieving that perfect golden color.
Storage & Make-Ahead
Store your cooled Gluten Free Spritz Cookies in an airtight container at room temperature for up to one week. Layer them between sheets of parchment paper to prevent sticking and protect those beautiful pressed designs. They’ll stay crisp and buttery the entire time—if they last that long!
You know what’s brilliant about Gluten Free Christmas Baking? These cookies freeze exceptionally well for up to three months! Freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe container once solid. Thaw at room temperature for about 15 minutes, and they’ll taste freshly baked.
Serving Suggestions
These Gluten Free Spritz Cookies are absolutely perfect for holiday cookie platters and gift boxes. Arrange them by shape and color for a stunning presentation that looks as professional as any bakery display. Pair them with hot cocoa, spiced cider, or your favorite holiday coffee for a cozy afternoon treat.
For an extra-special touch during Gluten Free Christmas Baking season, sandwich two cookies together with a thin layer of chocolate ganache or buttercream. Kids especially love this fancy version, and it makes these cookies feel even more celebratory for Christmas morning breakfast or New Year’s gatherings.
Variations
Chocolate Gluten Free Spritz Cookies: Replace ¼ cup of the gluten-free flour blend with unsweetened cocoa powder for rich, chocolatey cookies. They’re stunning when pressed into snowflake or tree shapes and dusted with powdered sugar after cooling!
Lemon Gluten Free Xmas Cookies: Swap the vanilla extract for lemon extract and add 1 teaspoon of lemon zest to the dough. These bright, citrusy cookies are refreshing alongside all the rich holiday desserts and pair beautifully with tea.
Jam-Filled Version: Press the cookies as usual, but use a disc with a small center opening. After baking and cooling, fill the centers with your favorite jam or preserves. The combination of buttery cookie and fruity filling is absolutely divine!
Colored Spritz Cookies: Divide your dough into portions and tint each with gel food coloring. Pink and white cookies for Valentine’s Day, pastels for Easter, or traditional red and green for Christmas—the possibilities are endless for year-round Gluten Free Christmas Baking!
Dipped and Decorated: Once cooled, dip half of each cookie in melted chocolate (dark, milk, or white) and sprinkle with crushed candy canes, chopped nuts, or festive sprinkles. This elegant finish makes them perfect for gifting or special occasions.
Gluten Free Spritz Cookies FAQs
What is the best binder for gluten-free cookies?
Xanthan gum or guar gum are the gold standards for binding Gluten Free Spritz Cookies and helping them hold their pressed shapes. Most quality gluten-free flour blends include these already, which is why choosing the right blend is so crucial for success. If your blend doesn’t contain a binder, add ¼ teaspoon xanthan gum to this recipe.
What is the secret to spritz cookies?
The magic of perfect spritz cookies—whether traditional or Gluten Free Xmas Cookies—is all about dough consistency. You need it slightly sticky so it adheres to the ungreased pan and releases cleanly from the press. That 10-minute resting period is essential because it allows the flour to fully absorb the liquid, creating the ideal texture for pressing.
What holds gluten-free cookies together?
Since gluten-free doughs lack the protein structure that gluten provides, we rely on binders like xanthan gum, eggs, and proper flour blends to hold everything together. The egg in these Gluten Free Spritz Cookies acts as both a binder and provides structure, while the slight stickiness of the dough helps maintain those beautiful pressed patterns during baking.
Does Pepperidge Farm make any gluten-free cookies?
Man, oh man, I wish they did! Unfortunately, Pepperidge Farm doesn’t currently offer gluten-free versions of their cookies. That’s exactly why learning to make your own Gluten Free Christmas Baking at home is so rewarding—you get to enjoy all your favorite holiday treats without compromise!
How do I prevent my spritz cookies from breaking?
Handle these delicate beauties gently! Let them cool on the baking sheet for 2-3 minutes before transferring to a wire rack. If they’re still breaking, they might need an extra minute in the oven to firm up slightly, or your dough might need a touch more binder (add â…› teaspoon xanthan gum if your flour blend seems weak).
More Holiday Recipes You’ll Love
If you’re building your Gluten Free Christmas Baking repertoire this season, you’ve got to try these irresistibly spiced gluten-free pumpkin pie bars. They’re perfect for Thanksgiving and Christmas gatherings alike, and they disappear faster than you’d believe!
For a showstopping dessert that accommodates multiple dietary needs, this silky-smooth oat milk pumpkin pie has become my go-to for holiday entertaining. It’s both gluten-free and dairy-free without sacrificing an ounce of that classic pumpkin pie flavor everyone craves.
Gluten Free Spritz Cookies
Equipment
- Cookie press with decorative discs
- Baking sheets
- Large mixing bowl
- Small mixing bowl
- Whisk
- Measuring cups and spoons
- Wire cooling rack
Ingredients
- 2½ cups gluten-free flour blend must contain xanthan gum or guar gum
- ½ cup cane sugar
- â…› teaspoon salt
- 1 cup unsalted butter melted but not too hot
- 1 large egg
- 3 tablespoons milk dairy or non-dairy
- 1 teaspoon vanilla extract
Optional
- ½ teaspoon peppermint extract for peppermint variation
Instructions
- Preheat your oven to 350°F. Make sure your baking sheets are completely clean and ungreased—this is crucial for Gluten Free Spritz Cookies because the dough needs to stick to the pan to release properly from the press. Skip the parchment paper for this recipe!
- In a large mixing bowl, combine 2½ cups gluten-free flour blend, ⅛ teaspoon salt, and ½ cup cane sugar. Give it a good whisk to blend everything together evenly and break up any lumps in the flour.
- In a smaller bowl, whisk together the partially melted 1 cup unsalted butter, 1 large egg, 3 tablespoons milk, and 1 teaspoon vanilla extract until smooth and combined. If you’re making peppermint cookies, add that ½ teaspoon peppermint extract now too!
- Pour your wet ingredients into the bowl with the dry ingredients and mix until a cohesive cookie dough forms. The dough will feel softer and slightly stickier than traditional cookie dough—that’s exactly what you want! Let the batter rest for 10 minutes to allow the gluten-free flour to fully hydrate.
- While your dough rests, choose your favorite patterned disc and assemble your cookie press according to the manufacturer’s instructions. Load the dough into the cookie press and screw on the lid with your chosen shaping disc. The dough should pack in easily without too much air.
- Press the cookie press firmly and flat against your ungreased baking sheet, then squeeze the trigger steadily. Gently lift the press straight up—your cookie should stick perfectly to the sheet and release cleanly from the press. Space them about 1 inch apart since they don’t spread much.
- If you’re decorating with sprinkles, add them now before baking. Use heat-stable decorations like colored sugar or ball-type sprinkles—many delicate sprinkles will melt and create a mess. Always double-check that your decorations are certified gluten-free!
- Bake the cookies for 7-8 minutes at 350°F until the edges just barely start to turn golden. They’ll feel soft when they first come out but will firm up beautifully as they cool. Transfer to a wire cooling rack immediately to prevent over-baking.
