Gluten-Free Spritz Cookies

Ingredients

• 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch) 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch)
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) 1 tsp xanthan gum (omit if your GF flour blend already contains it)
• 1 tsp certified gluten-free baking powder 1 tsp certified gluten-free baking powder
• 0.5 tsp salt 0.5 tsp salt
• 1 cup warm unsweetened almond milk (or other dairy-free milk) 1 cup warm unsweetened almond milk (or other dairy-free milk)
• 2 large eggs, at room temperature 2 large eggs, at room temperature
• 3 tbsp melted unsalted butter or neutral-flavored oil 3 tbsp melted unsalted butter or neutral-flavored oil
• 1 tsp vanilla extract 1 tsp vanilla extract

Instructions

1. 1

   In a large mixing bowl, whisk together the certified gluten-free all-purpose flour blend, xanthan gum (if using), certified gluten-free baking powder, and salt. Ensure there are no clumps and the ingredients are evenly distributed, which should take about 1 minute.

2. 2

   In a separate medium bowl, whisk together the warm unsweetened almond milk, the room temperature eggs, melted butter or oil, and vanilla extract until well combined. This mixture should be smooth and fragrant, taking approximately 2 minutes to prepare.

3. 3

   Gradually pour the wet ingredients into the dry ingredients while mixing with a spatula or stand mixer on low speed. Continue mixing until a cohesive, slightly sticky dough forms, which will take about 3-4 minutes. The dough should pull away from the sides of the bowl but remain soft.

4. 4

   Chill the dough in the refrigerator for at least 30 minutes, or until it is firm enough to handle without excessive sticking. This chilling period is essential for shaping the cookies properly and preventing them from spreading too much during baking.

5. 5

   Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. Load the chilled dough into a cookie press fitted with your desired disc and press shapes onto the prepared baking sheets, leaving about 1 inch between each cookie. Bake for 8-10 minutes, or until the edges are lightly golden brown and the centers are set. Allow the cookies to cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely.

Nutrition (per serving)

Tips & Notes

• Too much xanthan gum makes baked goods rubbery — stick precisely to the recipe amount.
• Tapioca thickens sauces and gravies at a lower temperature than cornstarch; add it near the end of cooking.
• Check that your baking powder is labeled gluten-free — some brands use grain-based fillers — look for certified gluten-free on the label.