Allergy-Friendly Spritz Cookies

5 star Avg. rating 5 from 14 votes.

Recipe Information

# of Servings: 12 Dozen Bite-Sized Cookies
Recipe Created By: Jillian Dalton


16 oz margarine (32 Tbsp)
1 cup sugar
6 Tbsp water
2 Tbsp oil
1 tsp baking powder
1 1/2 tsp vanilla extract
4 cups flour
1/2 tsp salt


​Pre-heat your oven to 400°F. Line a cookie sheet with parchment paper.

In a large bowl, cream margarine and sugar until nice and creamy. Mix together water, oil and baking powder – this is your egg substitute. Add egg substitute gradually. Then add vanilla. Slowly mix in the flour and salt mixture one cup at a time, until the dough is well combined and a thick (not too sticky) consistency.

Load up the dough into a cookie press. Press out dough according to manufacturer’s instructions.

You can color the dough green for Christmas trees and wreaths. Add safe sprinkles and sugars before baking. I also love to use safe chocolate chips, either placed neatly on top of the dough just before baking, or melted and drizzled on after for a pretty effect.

Bake for 8-10 minutes, or until the bottoms are just starting to brown slightly. Cool and store in an airtight container. They can also be frozen for a fun treat later, if for some insane reason you just can’t eat all of these 🙂 Enjoy and spread the deliciousness! Happy Holidays!!


Recipe can be halved.


Lemon “Butter” Cookies: Keep recipe as is, and add 1 Tbsp pure lemon extract or 1 tsp freshly grated lemon peel before baking. Cover with safe sprinkles before baking, or dust with powdered sugar after baking.

Mint Cookies: Reduce vanilla extract to 1/2 teaspoon, and add 1 teaspoon peppermint extract. Drizzle with or dip into safe melted chocolate chips after baking.


Margarine – can use butter, soy free spread, coconut spread
Eggs – baking poweder, oil and water can be replaced with 2 eggs
Flour – can substitute gluten free all purpose flour mix such as Kathy P’s All-Purpose Rice Flour Mix
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

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