Gluten Free Spritz Press Cookies Recipes

GLUTEN-FREE SPRITZ DELIGHTS

Steps:

• Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. In another bowl, whisk flour, xanthan gum and salt; gradually beat into creamed mixture., Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Bake 6-8 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely., In a microwave, warm frosting to reach a drizzling consistency. If desired, tint with food coloring. Drizzle over cookies; decorate with sprinkles. Let stand until set.

GLUTEN FREE SPRITZ COOKIES RECIPE

Steps:

• Preheat oven to 375° F. Cream butter and sugar together until smooth. Add extracts and egg or substitute. Slowly stir in flour and salt until fully integrated. Divide dough into the number of colors you would like to make with your dough. Return one portion to the mixing bowl and add food coloring to the desired color. Remove to a separate bowl and cover to keep soft. Repeat with remaining dough. Prepare your spritz press by selecting the disc for the cookie shape you choose. Fill the spritz press with the color dough you like, then press out onto a clean, ungreased, unlined cookie sheet. The dough will not stick to the sheet and detach from the press if the cookie sheet is lined with parchment or is oiled. Follow the manufacturer's directions for specific instructions on how to use your press to make all the cookies. Sprinkle with sanding sugar or gluten free sprinkles before baking, if desired. Bake for 6-7 minutes and remove before the cookies begin to brown. Gently loosen them from the cookie sheets with a spatula while hot, then allow them to cool for 5 minutes to remove to a wire rack.

GLUTEN-FREE SPRITZ COOKIES

Steps:

• Adjust oven rack to middle position and preheat oven to 375 degrees F. Line 2 rimmed baking sheets with parchment paper.
• Beat together butter, sugar, and vanilla on medium-high speed until light and fluffy, about two minutes. Stop the mixer once or twice to scrape down the sides of the bowl. Add the egg. Mix until combined. Stop the mixer and scrape down the bowl. Mix for 15 seconds. Turn mixer off and add the flour and salt. Tun the mixer to medium-low. Mix until a dough forms.
• Fill a cookie press according to the manufacturer's directions. Press cookies onto prepared baking sheet. Sprinkle with sugar, if desired.
• Bake until cookies are edges are golden brown, about ten minutes. Allow cookies to cool on the baking sheet for about three minutes. Transfer cookies to a wire rack to cool completely.
• Repeat with remaining dough. (If the dough won't release from the press during the second batch of cookies, stir in a little water, about 1-3 teaspoons. Sometimes the dough stiffens between batches. Adding water solves the problem.) Allow baking sheet to cool between batches or the cookies will spread.
• Store in an airtight container for up to one week.

BEST EVER SPRITZ COOKIES (GLUTEN-FREE RECIPE)

Steps:

• Heat oven to 400ºF.
• Combine all ingredients except gluten-free flour blend in bowl; beat at medium speed until creamy. Add flour blend; beat until well mixed
• Fit cookie press with desired template; fill with cookie dough. Press dough, 2 inches apart, onto ungreased cookie sheets. Bake 7-9 minutes or until edges are lightly browned.

SPRITZ COOKIES

Steps:

• Preheat the oven to 350°F/180°C/gas mark 4. Have ready two ungreased cookie sheets.
• In a small bowl, mix together the flour and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until light, about 1 minute. Add the granulated sugar and beat for 1 minute. Add the whole egg and egg yolk and beat for 1 minute. Add the vanilla and beat until combined. Reduce the speed to low, add the flour mixture, and beat until combined.
• Here comes the fun part. Prepare your cookie press by placing the plunger on the tube part and turn to lock. Lift the plunger until it's all the way at the top. Then fill the tube with the dough from the bottom opening. Fit the disk of your choice into the bottom ring and screw on tightly. Now press the gun part (it will click each time you press the handle) until you see dough just pushing against the disk at the bottom.
• Now you're ready to press out dough. Place the end of the press firmly and evenly against a cookie sheet and press once on the gun. Lift the press. If the dough was adequately pressed against the disk, you should have a nice cookie shape on the sheet. If dough came out but did not stick, or if the shape is wonky, pick up the dough and put it back into the bowl (I told you this would be easy). Press out enough cookies to cover the cookie sheets, spacing them about 1 1/2 in/4 cm apart. Lightly sprinkle with colored sugar (if using). I usually sprinkle some with colored sugar and leave some plain.
• Bake until the cookies are light brown on the bottoms, 13 to 15 minutes. Remove to wire racks to cool completely. Repeat the process with the remaining dough, allowing the cookie sheets to cool completely. If the dough starts to seem too squishy to make defined shapes, refrigerate it for a few minutes.
• If you like melt the chocolate chips in a small saucepan over extremely low heat until just barely melted. Watch carefully to prevent burning. Remove from the heat and whisk until smooth. Line a cookie sheet with waxed paper. With a butter knife, spread a bit of melted chocolate on the bottoms of some of the cookies and press the cookies, chocolate-side down, onto the waxed paper. For sandwich cookies, spread melted chocolate on the bottom of a cookie and press the bottom of another cookie of the same shape onto the chocolate. Or drizzle melted chocolate on top of the shapes. Be creative! Let the cookies sit for about 1 hour to let the chocolate set.
• Store in an airtight container, with waxed paper between the layers, at room temperature for up to 7 days.

ALMOND FLOUR SPRITZ COOKIES

Steps:

• In a large bowl use a rubber spatula to mix and press together all of the ingredients until a soft dough has formed. Allow the dough to rest for 3 to 5 minutes, this allows the flour to absorb some of the moisture.
• Preheat the oven to 325F.
• Assemble and fill your cookie press with dough according to the manufacturers instructions. (I find rolling the dough into balls before placing into the tube of the press works best.) If you find the dough is too wet to work with, place in the refrigerator for 5 minutes before filling the cookies press.
• Press the cookies about 1 inch apart onto the baking sheet.
• Place the baking sheet with the pressed cookies into the freezer to chill for 5 minutes. this step is crucial as it will help the cookies keep their intricate designs.
• Bake on the middle rack of the oven for 7 to 10 minutes. The cookies should be golden brown on the bottom and just slightly golden on top.
• Allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
• Follow all of the above steps for the soft cookies.
• Once your cookies have finished baking, allow your oven to cool completely, Then set the temperature to 170F.
• Place the baking sheet with the cookies back into the oven and allow to dehydrate for up to 3 hours.
• Remove from the oven and let cool completely on a cooling rack.

CHOCOLATE SPRITZ COOKIES (GLUTEN-FREE!)

Steps:

• Preheat oven to 350°F.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, egg, and vanilla until fluffy.
• In a separate bowl, stir the flour, cocoa powder, and salt together. Slowly incorporate into the butter mixture using the mixer until fully combined and smooth.
• Load dough into your Cookie Press. Operate cookie press according to package instructions, pressing cookies onto a large ungreased cookie sheet. (The cookies won't come out of the press cleanly if your sheet is greased.) Sprinkle with sprinkles of your choice if desired.
• Bake for 5-7 minutes, or until set. Carefully place on wire rack to cool completely.

GLUTEN FREE SPRITZ (PRESS) COOKIES

Steps:

• Preheat oven to 375 drgees.
• cream butter(or shortening).
• slowly add the powdered sugar.
• once butter and powdered sugar are mixed well, add: vanilla(or almond) extract, beaten egg yolks, and salt.
• SLOWLY add flour until dough is pressable.
• use cookie press to press cookies on to large baking sheet.
• bake for approximately 8 minutes.
• let cool and enjoy.

GLUTEN FREE SPRITZ COOKIES {LOTS OF FLAVORS!}

Steps:

• Preheat the oven to 350º F.
• Add the gluten free flour, salt, and sugar to a bowl. Whisk to blend them together.
• In a smaller bowl, add the wet ingredients and whisk to blend.
• Pour the wet ingredients into the dry ingredients. Mix into a cookie dough.
• Your dough will be a bit softer than regular cookie dough. You want it to be slightly sticky so it sticks to the cookie sheet. Let the batter sit for 10 minutes.
• Choose a patterned disc and assemble the cookie press.
• Load the dough into your cookie press and screw on the lid with the shaping disc you want to use.
• Press the spritz cookie press to the cookie sheet and squeeze the trigger. Gently lift the press off the cookie sheet. The cookie should stick to the cutting board.
• Note: You do not want to use parchment paper for spritz cookies because you want the dough to stick.
• HINT: Many sprinkles do not do well in the oven. They can melt and ruin your spritz cookies. Be sure to use sprinkles like the colored sugar shown above or ball-type sprinkles. Always check to make sure your sprinkles are gluten free.
• Bake the cookies for 7-8 minutes at 350º F. Remove to a cooling rack.