Almond spritz cookies are the perfect balance of a bit of almond and touch of sweetness. This light and a perfectly crisp cookie is a Christmas cookie classic. It now can be enjoyed both gluten-free and dairy-free.
Recipe originally published in November 2017, photos updated November 2018.
Gluten-Free Spritz Cookies
Almond spritz cookies have been my favorite Christmas cookies since childhood. My mom is a big holiday baker and she bakes serval types of Christmas cookies.
In her holiday cookie line up there were always almond spritz cookies. I love the simplicity of these cookies.
Gluten-free spritz cookies are similar to butter cookies, but this recipe is also dairy-free, so it’s not made with butter. They are not too sweet and are perfectly crisp.
When I starting having kids, my mom passed down her little cookie recipe book from her original Mirro Cookie Press, so I could make my beloved spritz cookies for my family.
I made them for years and my family loves them as much as I do. So when I had to start eating gluten-free I thought I would no longer be able to make my favorite Christmas cookies.
As I got more confident with my gluten-free baking I decided to try and modify my Mom’s recipe. I went out and bought a new cookie press and set out to make gluten-free almond spritz cookies.
How to Make Gluten-Free Spritz Cookies
- Preheat your oven to oven to 375 °.
- In a large bowl cream the shorting and sugar together with your mixer. (photo 1)
- Beat in the egg and almond extract. (photo 2)
- In a medium bowl add gluten-free flour, xanthan gum (leave out if your flour already has it) salt and baking
- powder and give it a stir to blend ingredients.
- Slowly pour flour mixture into the batter and mix until fully combined. The cookie dough will be like soft playdough. (photo 3)
- Fill your cookie press with the dough. I used a snowflake disk for my cookies, but you can use any shape.
- Form cookies on an ungreased cookie sheet. (photo 4)
- Decorate with gluten-free sprinkles. (optional) (photo 5)
- Bake for 8-10 minutes. Please watch your oven because all ovens are different. (photo 6)
- Enjoy! Store in an air-tight container.
Pro Tips For Making Spritz Cookies
- If you are having difficulty with your cookie press, the cookie dough may not be moist enough. All gluten-free flours are different and you may need to add an additional ¼ cup of shorting to the dough. Just add the shorting into the dough and remix and try again with the cookie press.
- I have only used shortening in this recipe. I do not recommend substituting butter or coconut oil.
- These cookies are not just for Christmas! I made these cookies using a flower disk for a friend’s wedding reception. These spritz cookies are perfect for weddings, bridal or baby showers!
Gluten-Free Flour
These gluten-free spritz cookies are made with a rice flour cup for cup blend. A cup for cup all-purpose gluten-free flour blend is one that already has xanthan gum it.
Most gluten-free all-purpose flour blends have xanthan gum already in them. The xanthan gum helps replace the elasticity and texture of gluten.
Make sure to check to see if the brand of gluten-free flour you are using has xanthan gum in it. If it does, do not add extra xanthan gum to the recipe or you will get cookies!
I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
Gluten-Fee and Dairy-Free Spritz Cookies
These gluten-free spritz cookies are also dairy-free. My husband, myself and youngest son are all dairy-free as well.
Using shortening makes this recipe dairy-free. I have never tried this recipe with butter.
So, now you too can enjoy a gluten-free and dairy-free spritz cookie.
Some of my favorite dairy-free alternatives that I like to bake with are almond, cashew or coconut milk. I also like baking with coconut oil or Earth Balance or Smart Balance butter.
I can’t tell you how happy I was when these little beauties came out of the oven! There is nothing like being able to have one of your favorites recipes turn out just like you remembered even though they are now gluten-free.
These addictive little almond cookies are sure to be a favorite with your family too!
More Gluten-Free Christmas Cookies For You To Try!
- Gluten-Free Snowball Cookies {Dairy-Free Option}
- Gluten-Free White Chocolate Dipped Gingerbread Cookies {Dairy-Free Option}
- Gluten-Free Cut Out Sugar Cookies {Dairy-Free Option}
- Gluten-Free Peanut Butter Blossoms {Dairy-Free Option}
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Recipe adapted from Mirro Cookie Press booklet.
Almond Spritz Cookies {Gluten-Free, Dairy-Free}
Ingredients
- 1 ¼ cup shortening (I have only used shortening in this recipe. I do not recommend substituting butter or coconut oil. I like Crisco.)
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon pure almond extract
- 2 ¼ cup gluten-free all-purpose flour (I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.)
- ½ teaspoon xanthan gum (leave out if your flour already has it)
- ¼ teaspoon gluten-free baking powder
- ¼ teaspoon salt
- gluten-free sprinkles (optional)
Instructions
- Preheat oven to 375 °
- In a large bowl cream the shorting and sugar together with a mixer.
- Beat in egg and the almond extract.
- In a medium bowl add the gluten-free flour, xanthan gum (leave out if your flour already has it) salt and baking powder and stir to blend ingredients.
- Slowly pour flour mixture into the batter and mix until fully combined. The cookie dough will be like soft playdough.
- Fill your cookie press with the dough. I used a snowflake disk for my cookies, but you can use any shape.
- Form cookies on an ungreased cookie sheet. * If you are having difficulty with your cookie press, the cookie dough may not be moist enough. All gluten-free flours are different and you may need to add an additional ¼ cup of shorting to the dough. Just add the shorting into the dough and remix and try again with the cookie press.
- Decorate with gluten-free sprinkles. (optional)
- Bake for 8-10 minutes. Please watch your oven because all ovens are different. Enjoy!
- Store in an air-tight container.
Notes
Nutrition
Genise in WI says
Audrey, you truly blessed my Christmas with your recipes. Spritz are my children’s favorite yet I wanted my husband to be able to eat them too. So I used this recipe but did not tell anyone but my husband. The kids were fighting over who got to take home the leftovers! These had just the right amount of flavor. The cookies baked with a good crunch yet they were still soft – if that makes sense. The recipe worked perfectly in my spritz gun with no sticking in the gun or on the cookie sheet. Yummy, yummy, yummy!
Julia says
My sister is gluten-free (among other restrictions) so when I bake at home, I reluctantly use gluten-free recipes. I couldn’t tell that these cookies were gluten-free. They were amazing! This is the fourth recipe from your site my family has made. We’ve been impressed with all of them. These cookies are addicting! I swear I ate like 10 of them while making the rest of the batches.
Patty says
These are awesome! I used to hate making these cookies when I used regular flour (before becoming gluten intolerant) because I had such a hard time getting the dough to the right consistency for the cookie press but they are one of my favorite cookies to eat. I had no problems with this recipe. I used Glutino All Purpose flour with acacia gum in it. I love the almond flavor. I used to add food coloring but I noticed there was no mention of that in this recipe. Is there a dietary reason for that?
Audrey says
Thank you so much Patty for the awesome 5-star recipe review! I am so happy that you enjoyed the spritz cookies. Thank you for sharing which brand of gluten-free flour you used as I know it will help others. You can add food coloring to the dough, I just did not because I was making snowflakes. Just make sure to check the label of the brand of food coloring you are using. Thank you again!
Kristi says
These were so good! I used butter flavor Crisco and they melt in your mouth…almost literally. I used the Pillsbury GF flour and my cookies are super delicate, almost want to disintegrate when you handle them. Do you think that is just the nature of GF baking, the dough was too wet, or the dough was too dry? Again the taste was amazing so I am leaning towards my lack of experience with baking GF.
Audrey says
Thank you so much Kristi for the awesome 5-star recipe review! I am so happy that you enjoyed the spritz cookies, they are my favorite cookies. Gluten-fee baking is tricky and the brand of gluten-free flour that you use makes all the difference. Not all gluten-free flour blends are created equally and the different brands are made with different ingredients. That’s why you are seeing sometimes your dough is too wet or too dry. Some ingredients used in the gluten-free flour blends to not absorb moisture as well. I always recommend using Pillsbury gluten-free flour or a blend that has similar ingredients. Thanks again!
Cindy says
Have you ever tried to make jello spritz with this recipe?
Audrey says
Hi Cindy! I have never make jello spritz before. If you try it, will you please let me know how they turn out?
Cayla says
These are so good!! I usually like to follow the recipe exactly and then review, but I don’t eat shortening so I planned to use butter. When I got to the butter I realized that I only had 3/4 cup, so I had to use 1/2 cup of coconut oil and 3/4 cup butter haha. Happy to report that they came out perfectly and I can’t imagine that they could get any better than this!
Audrey says
Thank you Cayla for the wonderful 5-star recipe review! I am so happy that you enjoyed the spritz cookies. I am glad that the butter and the coconut oil worked well with the recipe. I have always made them with the shortening (like my Mom makes them). I’ll have to try it with the butter or the Smart Balance butter sometime. Thank you again!
Dana J says
So glad we found this recipe! These are as delicious as my grandmothers but safe for my children to eat! And so easy to follow the directions!
Audrey says
Hi Dana, thank you so much for the wonderful recipe review! These are my favorite cookies since childhood. I am so happy that you enjoyed them and they remind you of your grandmother’s cookies. That’s a big deal to me! I am also glad that you found the recipe easy to follow. Thanks again!
Cynthia Duffus says
Have you tried them egg free?
Audrey says
Hi Cynthia! I have not tried them egg free. If you try them egg free please let me know how they turned out. Thank you for asking.
Rebecca says
Could you use coconut oil for the shortening?
Audrey says
Hi Rebecca. I have not tried coconut oil. A good substitute would be palm shortening. I’m not sure if the coconut oil would give it enough moisture. I use coconut oil instead of butter all of the time, but I have not tried it in this recipe. If you try it, please let me know how they turned out.
Lois says
Is a cookie press necessary? Can the dough be dropped then pressed perhaps?
Audrey says
Hi Lois! No a cookie press is not necessary. I have made them like regular cookies. I rolled them into a ball and then pressed them down. They were still super tasty. Thanks for asking!
Rozalyn says
About how many cookies does this make?
Audrey says
Hi Rozalyn! The recipe will make 4-5 dozen cookies.
Carol says
Can you use butter?
Audrey says
Hi Carol! I have never used butter. It may not have the same moisture that the shorting has. If you want a more butter flavor you could use butter flavored shorting, but your cookies won’t be as white.
Carol Clevenger says
Thanks!
Audrey says
You are so welcome!
Vicky says
Hi! Can’t wait to try this recipe! Did you use Crisco for the shortening? Thanks 🙂
Audrey says
Hi Vicky! Yes I did use Crisco for the shortening. This is my all-time favorite Christmas cookie recipe!