Gluten-Free Butter Spritz Cookies

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5 from 13 votes

Gluten-Free Butter Spritz Cookies

Prep Time10

Cook Time9

Course: Cookies, Dessert

Cuisine: American, German, gluten free

Keyword: buttercookies, Christmas Cookies, Cookies, spritz

Servings:

Calories: 68kcal

Author: Alina Eisenhauer

Equipment

cookie press or pastry bag with tips

Ingredients

336 grams unsalted butter, room temperature (can sub plant butter)
250 grams granulated sugar
1 ½ teaspoons almond extract
1 ½ teaspooons vanilla
1/4 teaspoon salt
1 egg
435 grams 1:1 gluten-free flour blend
1 teaspoon baking powder
54 grams whole milk (or plant milk)
Food coloring (optional)

Instructions

Line baking sheets with silicone baking mats. You can use parchment paper with these cookies, but if you are using a cookie press it can be difficult, because the paper will want to lift up as you are pressing out the cookies. You can take a tiny bit of dough, and use it like glue to tack the corners of your parchment paper to your cookie sheet if needed. Set cookie sheets aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar, almond extract, vanilla and salt on medium-high speed, stopping often to scrape down the sides, until the mixture is light and fluffy, about five minutes total. Add the egg, and beat again, stopping often to scrape down the sides and beater, until light and fluffy, about five minutes more,
Stop the mixer, and add the flour and baking powder all at once. Mix on the lowest speed, just until the flour starts to incorporate with the butter mixture.
Stop the mixer, add the milk, and finish mixing, until everything is well combined.
If you are going to color your batter, do so now.
Set the batter aside to rest for 30 minutes.
Preheat your oven to 350 degrees.
Using a cookie press (according to manufacturer’s instructions) or a pastry bag fitted with a star tip, pipe your cookies onto your prepared baking sheets.
Add sprinkles or decorative sugar if desired.
Bake until set and just starting to barely brown at the edges, approximately seven to 10 minutes, depending on how soft or crisp you like them.
Let cookies slightly cool for a few minutes on the baking trays, and then use a thin metal palate knife/decorating spatula to remove them to wire racks to finish cooling.
Dip in chocolate or decorate as desired.

Notes

Cookie presses can be tricky unless the dough is at just the right temperature. If the dough is too warm, they may not hold their shape. If it is too cold, they will be hard to press through the design plate.

Follow the manufacturer's directions on your cookie press, and practice a few turns.

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