Spritz cookies are a special type of cookie that requires a specialized tool – a cookie press. A cookie press is pretty much what it sounds like; it’s a tool you can load with cookie dough, then press onto a sheet to form cookies. I like to make these types of cookies during the holidays for a fun and light Christmas treat. Decorate with gluten free sprinkles and share with friends and family!
These are great cookies to give as gifts. If you freeze them, and pack in dry ice, you can pack and ship them to friends and family that don’t live nearby. When I’m making large batches of these, I recommend using Betty Crocker’s All-Purpose Gluten Free Rice Flour Blend. It gives a great texture, and is great way of creating a simple gluten free cookie.
Yields about 8 dozen cookies
|1 1/2 cup||soft salted butter|
|1 1/2 tsp||gluten free vanilla extract|
|3 1/2 cup||Betty Crocker All-Purpose Gluten Free Rice Flour|
|1 tsp||baking powder|
- Preheat the oven to 350F. Load your cookie press with any of your desired seasonal disks.
- In a large bowl, beat together the butter and sugar until fluffy. Beat in the egg, vanilla, and cream until just combined.
- In a medium bowl, mix the flour and powder together. Add it by the 1/2 cup to the butter mix, stirring until well combined between each addition.
- Load the cookie press with the dough. Press the cookies onto the baking sheet. Bake for 10 minutes and remove the sheet from the oven. After about 5 minutes of cooling, slide the cookies onto a piece of parchment paper to cool completely. Let the cookie sheet cool completely before loading with more cookie dough.