Spritz Cookies – Gluten Free

Avg. rating 4 from 5 votes.

Recipe Information

Recipe Created By: Kathy Przywara

Ingredients

2 sticks unsalted butter, slightly softened *

3 oz cream cheese, slightly softened *

1/2 cup sugar

1 tsp vanilla or other flavoring extract

2 cups gluten-free flour mix

1/4 tsp xanthan gum

pinch salt

food coloring (optional)

Directions

Cream butter and cream cheese. Stop to scrape sides. Add sugar to butter mixture and cream. Add vanilla and blend. Add dry ingredients and mix well until you have a stiff dough. Stop and scrape sides at least once. Dough can be colored with paste food coloring if desired.

Refrigerate dough for 15 to 30 minutes until it is less sticky.

Pack dough into a cookie press and press cookies onto ungreased baking sheets leaving about 1 inch between. Keep unused dough chilled until needed. Decorate with colored sugars or other decorations. Bake one tray at a time on rack set in upper 1/3 of oven at 350 °F for 9 - 11 minutes or until just starting to brown. Cool slightly on trays before removing to racks to cool completely.

Store in airtight container.

Notes

I made these for Xmas one year when we were gluten free but had gotten dairy back. They are very rich!

Make sure you use ungreased cookie sheets and thoroughly cool and wipe down the grease on any before reusing them.

For the GF flour mix, I use Kathy P's All Purpose Rice Flour Mix.

Copyright © 2001 Kathy Przywara. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.

Substitutions

* To make these milk-free, use a milk-free cream cheese alternative (Tofutti, Daiya) and milk-free margarine.

Other flavor possibilities are orange extract, lemon extract, anise extract or mint extract.

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.

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.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

Courses Cookies

Read it online: https://kidswithfoodallergies.org/recipes/spritz-cookies-gluten-free/