Gluten-Free Spritz Cookies (Vegan, Allergy-Free)
Classic buttery Gluten-Free Spritz Cookies! These traditional holiday cookies are vegan, dairy-free, and allergy-free. A beautiful intricate butter cookie made with a cookie press and uniquely decorated with fun add-ins and toppings! Keep them plain or make them colorful, spritz cookies are fun and easy to make, and perfect for cookie exchanges, Christmas, & holiday gatherings!
- Prep Time: 15 Minutes
- Cook Time: 8 Minutes
- Total Time: 23 minutes
- Yield: 24 Cookies 1x
- Category: Dessert
- Method: Bake
- Cuisine: German
Ingredients
Scale
- 2 1/4 Cups Gluten-Free All-Purpose Flour
- 3/4 Cup Granulated Sweetener (or preferred granulated sugar)
- 2 Sticks (1 Cup) Cold Vegan Butter
- 1 Prepared Flax Egg (1 TB Milled Flax Seed + 3 TB Water)*
- 1 Tsp Pure Madagascar Bourbon Vanilla Extract
Instructions
- Preheat the oven to 350°F.
- Using a stand mixer or hand mixer, cream together the vegan butter and granulated sweetener until smooth. Add the vegan egg and vanilla extract(s), beat on high to incorporate, scraping down the sides.
- Add the flour and a pinch of salt and mix in slowly until your cookie dough is formed.
- Add a portion of the cookie dough to your cookie press and choice of disc shape. Over a parchment paper or Silpat lined baking sheet, press out the cookies, leaving about 1 inch of space in between. Repeat this process for the rest of the dough (change shapes, colors, etc.)
- Top the unbaked cookies or decorations you'd like to add before baking. Lightly mist with water if the toppings need help sticking to the cookies.
- Bake the cookies in the preheated oven for 7-10 minutes. Just until the edges begin to brown.
- Remove from the oven and let the cookies cool for a minute or two on the baking sheet before transferring them to a wire rack.
- Once the cookies are completely cooled, you can add melted chocolate, drizzle, or extra toppings to the cookies before storing them in an airtight container for 7-10 days.
Notes
- You can use a commercial vegan egg replacement like Bob's Red Mill.
- See blog post for all decorating, topping, coloring, and flavoring suggestions.
- Make the cookie dough ahead of time and leave it in the fridge for 3-4 days before baking. Cookie dough can be frozen for 3-4 months, just defrost in the fridge overnight.
- Freeze baked cookies flat on a lined sheet and then add them to a tightly pressed and sealed plastic bag or freezer storage container. Use the cookies within 3-4 months, thaw overnight in the fridge, and bring to room temperature before enjoying.
Nutrition
- Serving Size: 2 Cookies
