This recipe was originally published in 2015.
These fun gluten-free cookies are synonymous with the season. The pliable dough makes lovely shapes that you can decorate before or after baking. In German, spritzen means “to squirt,” which is exactly how you make these cookies. This recipe can be made with egg replacement; see instructions below.
For Egg-Free Spritz Cookies, omit 1 egg. Combine 1½ teaspoons Ener-G egg replacer with 1 tablespoon water (or enough water to make a paste). Use this mixture to replace the egg in step 2.
Jules Shepard is author of Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy (Da Capo Press ©2010).Yields 120 cookies
- 5 tablespoons Earth Balance buttery sticks
- ½ cup granulated sugar
- ½ teaspoon pure vanilla extract
- ½ teaspoon almond extract, optional
- 1 large egg
- 1½ cups Jules’ Homemade All-Purpose Flour Blend
- ¼ teaspoon sea salt
- Food coloring, optional
- Sanding sugar or gluten-free sprinkles, optional
1Preheat oven to 375°F.
2Cream butter and sugar together until smooth. Add vanilla extract, almond extract (if using) and egg and combine. Slowly stir in flour and salt until fully integrated.
3Divide dough into separate bowls for each color. Return one portion to the mixing bowl and mix in food coloring to the desired color. Remove to a separate bowl and cover to keep soft. Repeat with remaining dough.
4Prepare your spritz press by selecting the disk and fitting it into the press. Fill the spritz press with colored dough. Then press out cookies onto a clean, ungreased, unlined cookie sheet. (The dough will not stick to the sheet and detach from the press if the cookie sheet is greased or lined with parchment.) Follow the manufacturer’s directions for specific instructions on how to use your press to shape different cookies.
5Sprinkle with sanding sugar or gluten-free sprinkles before baking, if desired.
6Place cookies in preheated oven and bake 6 to 7 minutes. Remove cookies before they begin to brown.
7Using a spatula, gently loosen hot cookies from the cookie sheet. Let them cool 5 minutes before transferring to a wire rack.