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Gluten-Free Spritz Delights

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
  • Makes
    8-1/2 dozen

Ingredients

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1 large 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

Directions

  • 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.
  • 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.
  • 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.
Editor's Note: This recipe was tested with King Arthur Gluten-Free Multi-Purpose Flour. Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.
Nutrition Facts
1 cookie: 38 calories, 2g fat (1g saturated fat), 7mg cholesterol, 30mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 0 protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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Reviews

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Average Rating:
  • Mishou
    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
    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
    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
    Dec 12, 2013

    Wonderful recipe

  • mom2lauren
    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.