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Gluten-Free Spritz Delights Recipe

Gluten-Free Spritz Delights Recipe

My daughter has Down syndrome and loves hosting parties, especially on holidays. Cookies always took center stage until she was diagnosed with celiac disease. I decided then to take on gluten-free baking, and these are the best yet—a cross between a shortbread and a sugar cookie.—Cheryl Costilow, Amherst, Ohio
TOTAL TIME: Prep: 25 min. Bake: 10 min./batch + cooling YIELD:102 servings


  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon almond extract
  • 2-1/4 cups gluten-free all-purpose baking flour
  • 1-1/2 teaspoons xanthan gum
  • 1/2 teaspoon salt
  • 3/4 cup gluten-free vanilla frosting
  • Food coloring, optional
  • Gluten-free sprinkles


  • 1. Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. In another bowl, whisk flour, xanthan gum and salt; gradually beat into creamed mixture.
  • 2. Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Bake 6-8 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely.
  • 3. In a microwave, warm frosting to reach a drizzling consistency. If desired, tint with food coloring. Drizzle over cookies; decorate with sprinkles. Let stand until set. Yield: 8-1/2 dozen.

Nutritional Facts

1 cookie (calculated without sprinkles): 38 calories, 2g fat (1g saturated fat), 7mg cholesterol, 30mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 0 protein.

Reviews for Gluten-Free Spritz Delights

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Mishou User ID: 7819307 240248
Reviewed Dec. 26, 2015

"Took a risk and baked these for the first time for dessert on Christmas Eve. I got so lucky! They were delicious. Light, crispy, and a hit even with the gluten-eating folks in the crowd. I used KAF gluten-free multi-purpose flour as called for in the editor's note in the original recipe. A huge success and I will be baking these again with my Valentine's Day cookie press disks."

KateHoytFan User ID: 7330229 177853
Reviewed Apr. 4, 2014

"I used Pamela's Products Artisan Flour & lined the baking sheets with parchment. The cookies were perfect. I didn't tell my guests they were gluten-free until they were ready to leave...and everyone took some home with them."

bameiboo User ID: 2470958 116263
Reviewed Dec. 22, 2013

"I used Bloomfield farms gluten free flour which has given the best results on everything I've used it for. This dough was so soft I had lots of trouble getting cookies to form. I refrigerated it for ten minutes and that fixed the issue. These spritz melt in your mouth! Oh I also used a stevia blend sugar substitute."

Suesanpowellprice User ID: 7536074 126851
Reviewed Dec. 12, 2013

"Wonderful recipe"

mom2lauren User ID: 7407229 184203
Reviewed Dec. 1, 2013

"I used Robin Hood Gluten Free flour- don't have King Arthur in Canada. I had a hard time with the cookie dough sticking to the cookie sheets. I had to squeeze out a dozen or so before they started sticking to the pan. They tasted fine but are quite delicate. Only the more solid shapes held up- like the tree and the daisy. All the wreaths I made crumbled when baked. So I ended with 5 dozen or so usable cookies and a bag of delicious broken pieces. They are tasty and were cute decorated with buttercream. I took mine to two different bake sales."

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