Almond Spritz Cookies {Gluten-Free, Dairy-Free}
Published
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 1/4 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
- 1¼ 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
- 2¼ 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 baking powder
- ¼ teaspoon salt
- gluten-free sprinkles, optional
Instructions
- Preheat oven to 375°F.
- 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 1/4 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Here I am 7 years later, stumbling on this recipe for my favorite cookies of all time! I can’t wait to try it out. If you don’t mind answering, what brand shortening do you use?
Thanks Michelle! Crisco is good!
Can I sub almond extract for vanilla?
Hi Ellis, since these are almond spritz cookies, it will change the flavor with that sub.
My family has a ‘secret ingredient’ competition each Christmas and this year it’s ‘orange’. I’m wondering if these spritz cookies could be made with orange extract or zest instead of almond extract? Or maybe with your Snowball cookie recipe, replace the vanilla extract with orange extract or zest? Thanks for you’re thoughts!
Hi Gina, how fun! That could work! Please let us know if you try it!
I’ve made these twice. They come out perfect. They are my kids favorite.
When doubling or tripling the recipe (2x or 3x) the measurments for shortening are off and go to .5 cup and .75 cup instead of 2 or 3 times the amount, which should be 2.5 cups or 3.75 cups. This is my favorite spritz cookie recipe.
Hi Melissa, thanks for catching that. It should be fixed now!
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!
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.
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?
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!
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.
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!
Have you ever tried to make jello spritz with this recipe?
Hi Cindy! I have never make jello spritz before. If you try it, will you please let me know how they turn out?