Gluten-Free Spritz Cookies (Betty Crocker Adaptation)
These nostalgic, buttery spritz cookies are made gluten free with a measure-for-measure flour blend. Perfect for holiday baking!
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
If the dough is too soft, chill briefly for easier pressing.
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.
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.
Tried this recipe?Let us know how it was!