Spritz cookies gluten free: there are a lot of recipes online with very beautiful photos and expert tips on making gluten free spritz cookies. If you love spritz cookies but need to be gluten and corn free like we do, I’ve got a few extra tips for you. It’s no secret that in our house we love to use Better Batter for our holiday cookie baking. This gluten and corn free recipe uses their baking mix, but you can use whatever mix you’d like.
A Sneak Peak at our Spritz Cookies Gluten free and Corn Free:
So cute, right?
I’ve been baking a variety of gluten free Christmas cookies each year since 2007. This is my first attempt to recreate my grandmother’s spritz cookies. She made them and mom made them. I used to love eating spritz cookies each Christmas when I was a kid. Spritz cookies gluten free is a bit tricky, though.
If you haven’t yet checked out Nicole’s blog, Gluten Free on a Shoestring, you should. She’s got a really nice gluten free spritz cookie recipe that I used to make my spritz cookies gluten free and corn free. In my opinion, Better Batter is the only all purpose gluten free flour mix to use for this. I’m not paid to say this. It’s my honest opinion after baking gluten and corn free for 5 years. Their dough will keep it’s form. It won’t crumble. You will be happy with the final product.
Nicole gives great directions too, which I followed to the letter. I substituted for Trader Joe’s powdered sugar, because it’s made with tapioca flour instead of corn flour. I also used an extra egg yolk, because I never have extra large eggs in the house. Even at room temperature spritz cookies gluten free and corn free are a bit temperamental. I’ll explain more in the directions below. Here’s how they are made:
Ingredients for Spritz Cookies Gluten free and Corn Free:
- 1½ cups Better Batter gluten and corn free flour (*contains xanthan gum)
- 10 tablespoons (1/2 cup plus 2 tablespoons) Trader Joe’s corn free powdered sugar (or homemade powdered sugar: 1 cup sugar and 1 tablespoon tapioca starch in a Magic Bullet would work)
- ¼ teaspoon salt
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 4 large egg yolks
- 1 teaspoon pure vanilla extract
- 1 extra egg white (optional) + evaporated cane juice (organic sugar) for decorating
Directions for Spritz Cookies Gluten free and Corn free:
Preheat your oven to 350 F. Add all dry ingredients to Kitchen Aid mixer and blend. The powdered sugar from Trader Joe’s has a tendency to clump. This is why homemade is better if you have the tools to do it. It’s also why commercial powdered sugar is always made with corn starch, too. But don’t get too obsessed with the clumps. If you have a Kitchen Aid mixer your machine will beat them out. Add your wet ingredients and mix until the dough becomes a soft dough ball. In my case this took quite a while. I had little bits of dough clumps for the longest time. If that happens to you don’t worry. Just let the Kitchen Aid do its job mixing that spritz cookies gluten and corn free dough.
Let the spritz cookie dough come to room temperature. Fill your cookie press with dough and your favorite attachment. I mixed mine around a bit. Regular spritz cookie dough will come out of the cookie press with one trigger squeeze. Not so with spritz cookies gluten free and corn free! I had sometimes five or six squeezes per cookie. It was a labor of love. I also had to carefully finesse some of the cookies off the cookie press with my fingers. If this happens to you too, don’t stress out. They still baked up into beautiful cookies. It may be due to the tapioca starch. I’m not sure. But I’m not complaining, either, about the final product. Place about a dozen cookies on an ungreased metal baking sheet. Bake for 10-12 minutes. Nicole suggested 8 minutes, but in my oven it needed more time. When you start to smell them, take a peek.
If you Want to do Icebox Cookies like Nicole Has:
The dough will make at least 36 spritz cookies. But peeling them off the cookie press takes time. I got a bit lazy and decided to try Nicole’s icebox cookies. Instead of molding them into a square, I just put the filled cookie press into my refrigerator to chill it. Then I took the perfectly formed roll out and cut it into 1/4 inch slices.
Thanks, Nicole, for the spritz cookie recipe and tips, they look delicious, like they came straight from a stock photo album, ones you find in EyeEm or something like that, incredible and delicious. I hope I’ve added a few extra advice for any moms out there that aren’t using corn starch. These cookies will look great on our cookie platter Christmas day. It’s a tradition in our family to have those once a year cookies. I’m so happy to add spritz to our list, finally, after all this time.