December 20, 2009

 

Gluten-Free Spritz Cookies



It’s really a lot of fun to make cookies in different shapes.  There are basically two ways to do it: roll and cut sugar co0kies or make spritz cookies.  Spritz cookies are my favorite, but if you want particular shapes such as an angel or bell, then you have go with sugar cookies.  These cookies are light, crisp and buttery.  They are also easy to make, but they do require a cookie press.  Mine looks like this:

cookie press
Update:  I have successfully made these cookies dairy free using Earth Balance vegan buttery sticks or Earth Balance shortening sticks.


Gluten-Free Spritz Cookies

Preheat oven to 375
Ingredients
Instructions
In your mixer bowl, cream together the butter and sugar by beating on high for a couple of minutes.  Scrape down the sides of the bowl and add the egg and extracts.  Beat again for a couple of minutes.  Combine the dry ingredients and add them to the mixer bowl.  Turn the mixer on low to get the flour incorporated, then turn to medium for about 30 seconds to get it mixed.  Remove the paddle and scrape the sides of the bowl.  Your dough will look like this:

spritz cookie dough

Put the dough into the cookie press.  I did this by using an ice tea spoon and pushing hunks of the dough down the tube.  Place desired shapes on an ungreased cookie sheet.  The cookies don’t spread much so they can be pretty close together.  Add sprinkles to the tops of the dough if desired.  Using the cookie press and decorating the cookies is fund to do with kids.  Here’s how they look before baking:

spritz cookies uncooked
Bake the cookies in a 375 degree oven for 6 – 8  minutes.  The edges will be lightly browned.  Here’s how they look after baking:

spritz cookies baked
I was disappointed that my red sprinkles turned pink as the cookies baked.  I made some with red and blue sprinkles that ended up looking like they were meant for a baby shower!

spritz cookies on plate

This recipe is my submission for Go Ahead Honey It’s Gluten Free.  This month it is hosted at gluten free by nature with a theme of holiday cookies.

This recipe is also submitted to 2010 Gluten-Free Holiday Desserts.

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Comments:
I've never had a cookie press, but I always enjoyed these spritz cookies back in the day. Your gluten-free ones look wonderful! I'd love to have one for breakfast. ;-) Bummer on the colors, but I'm betting nobody will care ... and remember that if you get invited to a baby shower and need something to bring. Everyone would oooh and ah over them like they do over all the baby stuff. It's tempting to get a cookie press, just to be able to make these ...

Shirley
 
I'm sure those cookies will be enjoyed, regardless of what color the sprinkles are! They look tasty and buttery.
 
Thanks for the recipe. Perfect timing as I was going to make this cookie today. I used your recipe and didn't change a thing. I have another recipe that we like OK, but these were way better. My gluten eating daughter licked the bowl clean and preceded to eat several so they were a hit. They taste just like I remember, but it's been so long sometimes I wonder if I really remember. When the other members of my family eat them up then I know that they are OK.
 
Great timing. I was flipping channels last night and saw Martha Stewart making these on her Holiday cookie episode on Fine Living Network. Yours look like hers, except she and her niece added little silver balls at the top. I don't bake cookies, except simple things like Betty Crocker, but neat to see what others to do!
 
Linda - those are beautiful cookies! Makes me want to just come right over for a cup of tea!
 
Very yummy looking cookies. I used to love playing with that cookie-gadget too! ;-) Of course, those were the days before I had 6 kiddos. You are amazing!
 
I've never made spritz cookies, but they look lovely =D.
 
I made these this afternoon - they are WORTH IT!

YUM-O!

Thanks for the recipe!
 
Wonderful! I have a cookie press, and will enjoy making cookies again for myself, my daughter and my little silly grandson.
Thank you for sharing this recipe.
Happy Holidays
Ann F.
 
Made these today and they were amazing! All of us enjoyed them even the gluten eaters...
My 5 year old with celiac kept saying over and over that they were the best cookies he's ever had. Wondered why I always kept that spritz/cookie press thingy around--now I know! Thank you!
Dana
 
We made these today and then a regular batch. My GF husband loved them and my nonGF daughter preferred them to the regular gluten filled spritz! So a great success!
 
I think I'm gonna cry....gluten-free spritz cookies! A dream come true! Used to made the 'regular' ones with Grandma when I was a little girl. Once diagnosed, I thought I would never get to enjoy these delectable little cookies ever again. Thank you soooo much! Now, excuse me while I sprint off to the store to get the ingredients & make up a batch!!
 
How I wish I had found your blog earlier when you made these! My spritz were a complete flop. I had an electric cookie press and I even ended up tossing that as well and gave up :(
 
I may try these even without a press. My mom started cookie-cutting her spritz a while back after they acquired a... bad name from the noises she made trying to get them out of the press. :) They're not quite as tender, but she has less grey hair. :) It may be that the GF dough is easier to work with tho.... Anyone have experience with both?
 
I made these today and they spread while baking. Of course, it is my first time GF so I am learning the ins and outs of the different flours. Do you think I needed more flour? If so, which one should I add. My old recipe that has gluten called for 2 1/2 cups flour and the other ingredients are very similar. Thoughts?
Kari N
 
Kari ~ Yes, I would guess that you need more flour. Try adding a little rice flour and a little potato starch--up to 1/4 c. more total. You could also try chilling the dough a little, but if it's too cold it won't work well in the cookie press. Let me know how it goes.
 
Linda, I just tried these and they turned into shapeless blobs! I did try chilling the dough after the first tray, but they still do the same thing. I didn't get to read the last comment, so didn't add extra dough. I wonder how it worked for the person. I did use 1 C sorghum and 1/2 C sweet rice flour, but the dough is very soft. I made these for a cookie exchange, so I'm thinking I'd better put a disclaimer on the recipe to possibly add more flour. I also had to bake them 12 minutes.
 
In this case the problem is probably that you used sorghum instead of rice flour. Sorghum does make a softer dough. When trying new recipes it's best to make it once as is, then try substitutions. If you are trying to use a healthier flour, I would try brown rice flour or maybe millet.
 
This is a brilliant recipe! I even used a dairy free margarine instead of the butter and am really happy with the results. I am also really glad that this recipe didn't include sorghum as I can't find it anywhere here.

These are a great cookie for our first food intolerance christmas.

Thank you
 
I don't have a stand mixer - how would I adapt your recipe? Would a hand mixer suffice?

I miss spritz cookies, I used to make them from a recipe in a booklet that came w/ my mom's very old manual cookie press. (FYI, those cookies were also good w/o a press - roll little balls and then press them out with a glass, spoon, etc. and put sprinkles on - don't let not having a cookie press stop you.)
 
MJ ~ I've only used a stand mixer to make these so I have no idea how a hand mixer will work. You'll have to give it at try and let me know!
 
I used a hand mixer and it was fine. The dough is quite soft. Or you could add part of the flour with the mixer and stir the rest in.

I've made these twice now and done it slightly different both times.
 
This is a great recipe! I just made them and they turned out perfectly. In fact, this recipe worked better than the one I used to use back in the day when I used wheat flour.
My non-GF husband says they are very tasty.
 

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