Gluten Free Spritz Cookies Everyone Will Love

September 12, 2017

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I have had a hard time finding good gluten free (gf) baking recipes. With a husband who is not only diabetic but also gluten intolerant (and lactose intolerant!), baking hasn’t been a top priority. But, I am always excited to find gf recipes that actually don’t taste gf.

Although these are not low sugar, this is one of the best gf cookie recipes I have come across (most gf cookies are either too dense or hard as a rock). So, give these a try, and let me know what you think!

Later, I will share another amazing gf cookie recipe – sugar cookies! I seriously got so many compliments on the sugar cookies that I sent the recipe to half the people at the party, no joke. AND, they work with gf flour or gluten-filled flour (“normal” all purpose baking flour).

A Note About Tools

The cookie recipe lists the flour quantity in grams rather than the typical cups (which you will find in some gf recipes). You can use a food scale to correctly measure the amount, but just keep adding flour until the dough stops sticking to the paddle(s) or whisk (as noted in the recipe). I’d estimate it translates to about 1 1/2 cups of gluten free flour.

While this recipe calls for a cookie press, anyone can make them! If you do not own a cookie press, just roll the dough into a long tube, wrap in plastic wrap and freeze for 10 minutes. Then, just slice the “tube” into round cookies. It’s that easy!


Gluten Free Spritz Cookies

An awesome, soft and delicious gluten free cookies for your cookie press that are easy to make! Even gluten loving folks will be amazed by them!

Course Dessert
Prep Time 15 minutes
Cook Time 4 minutes
Total Time 19 minutes
Servings 20 Cookies


  • 1/2 cup Unsalted butter (8oz or 113g)
  • 1/3 cup Granulated sugar (70g)
  • 1 1/2 Egg yolks Use 2 egg yolks if you are using small eggs
  • 1/2 tsp Almond extract
  • 1 tsp Heavy cream or whole milk
  • 185 grams Gluten free flour Sifted
  • Optional: Liquid food coloring and cookable decorations (sprinkles, etc)


  1. Preheat the oven to 400 degrees

  2. Cream together the sugar and butter (can use a stand mixer, whisk or electric mixer), then add the egg yolks, almond extract and cream until the mixture is just combined.  

  3. Add the gluten free flour (a little at a time) until the dough no longer sticks to the paddle(s) or whisk.  

  4. Optional:  Add a drop or two of liquid food coloring to the dough to add color.

  5. Fill the cookie press with the dough, fit with your choice of shape, and place it in the freezer for 10 minutes.  

  6. On an ungreased and unlined cookie sheet (doing so will prevent your cookies from sticking to the sheet when being released from the press), press the cookies about a 1/2 inch apart (spreads/raises very little).

  7. Optional:  Add cookable decorations (sprinkles, etc) if desired.

  8. Cook for 4 minutes.  Cookies will be soft to the touch but lightly brown on the edges.  Allow to cool on the cookie sheet until the cookies retain their shape when using a spatula to remove (moving them to a cooling rack too early may lead to your cookies coming apart and falling through the cooling rack slats).

Recipe Notes

I used Bobs Red Mill Gluten Free All Purpose Flour, and the cookies came out fantastic. Every person that tried them didn't know they were gluten free!!  My toddler kept asking for more even though he is a picky eater.



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