If you’re looking for a buttery, melt-in-your-mouth holiday treat, these Gluten Free Spritz Cookies are just the ticket. I grew up eating spritz cookies every Christmas, and the recipe I’ve adapted from Betty Crocker’s Picture Cookbook brings that same nostalgic taste—only now, they’re spritz cookies gluten free! By the end of this post, you’ll have all the tips, ingredients, and step-by-step guidance you need to make these festive favorites with ease.
Betty Crocker’s GF Spritz Cookies
- Classic Inspiration: This dough is adapted from Betty Crocker’s Picture Cookbook—it’s a time-tested recipe.
- Recipe Tweaks: I swapped traditional flour for gluten-free flour, increased sugar to ⅔ cup, and use 3 egg yolks.
- Perfect for the Holidays: These press cookies are easy to decorate, making them ideal for holiday cookie platters.
Tips for Perfect GF Spritz Cookies
- Dough Consistency: Use softened butter and a good measure-for-measure flour with xanthan gum. If dough seems too soft, chill it briefly.
- Cookie Press Technique: Pack the press firmly, and press onto ungreased baking sheets so the dough adheres.
- Decorating Ideas: Top with colored sugar, sprinkles, or drizzles of icing. You can also decorate after baking by attaching sprinkles with a drop of corn syrup.
Key Ingredients
- Butter: Creates a rich, buttery base.
- Sugar: Sweetens and helps the cookies brown slightly.
- Egg Yolks: Adds tenderness and rich flavor.
- Gluten-Free Flour Blend: Use a measure-for-measure variety for best results.
- Almond Extract: Classic spritz flavor; can substitute vanilla if preferred.
- Unsweetened Chocolate: You may omit.
Step-by-Step Guide
- Preheat Your Oven
- Set it to 400°F, and ensure all your ingredients are at room temperature.
- Cream Butter & Sugar
- In a large bowl, beat softened butter (1 cup) and sugar (⅔ cup) until light and fluffy with an electric mixer.
- Add Wet Ingredients
- Mix in 3 egg yolks and 1 teaspoon of almond extract until fully combined. Add the melted chocolate.
- Incorporate GF Flour
- Gradually add 2¼ cups of gluten-free all-purpose flour. Scrape down the sides of the bowl as needed.
- Press & Shape
- Load dough into your cookie press, forming shapes directly on ungreased cookie sheets.
- Decorate
- Sprinkle on colored sugar or sprinkles before baking if you like. Otherwise, decorate after baking.
- Bake & Cool
- Bake for 5–8 minutes, just until set (not browned). Transfer cookies to a wire rack to cool immediately.
FAQ
A measure-for-measure gluten-free flour (with xanthan gum included) works best. Brands like King Arthur’s Measure for Measure Flour help ensure the right texture in cookies.
It’s all about proper butter creaming and having a dough that’s not too soft or too stiff. Also, avoid overbaking—spritz cookies should stay light in color.
Absolutely. Use a tiny dab of corn syrup or a simple icing glaze as “glue” for sprinkles, candy pieces, or nuts once the cookies have cooled.
Gluten-Free Spritz Cookies (Betty Crocker Adaptation)
Equipment
- Cookie press
- Baking sheets
- Cooling rack
Ingredients
- 1 cup butter softened
- ⅔ cup sugar
- 3 egg yolks
- 1 teaspoon almond extract
- 2¼ cups gluten-free all-purpose flour with xanthan gum
- 2 ounces unsweetened chocolate melted
Instructions
- Preheat oven to 400°F.
- Cream the softened butter and sugar until fluffy.
- Mix in egg yolks and almond extract. Add the melted chocolate.
- Gradually add the gluten-free flour, scraping sides as you go.
- Load the dough into a cookie press; form shapes onto ungreased baking sheets.
- Decorate if desired.
- Bake 5–8 minutes, just until set. Remove cookies and cool on a wire rack.
Notes
To decorate post-baking, use corn syrup as “glue” for sprinkles or small candies.
Store in an airtight container for up to a week; freeze for longer storage.
