In the spirit of togetherness and inclusivity, we bring you a delightful twist on a holiday classic: Gluten-Free Spritz Cookies.
While the original recipe has been a favorite for years, this gluten-free version ensures that everyone can indulge in the joy of holiday baking.
The Joy of Baking for Others
Baking is a labor of love, a way to express care and affection for those close to our hearts. I’ve always had a passion for sharing the gift of homemade treats, especially during the holiday season. However, a few years ago, a dear friend of mine embarked on a journey to adapt her diet to her blood type, which meant eliminating gluten.
As a dedicated baker, this posed a delightful challenge and an opportunity to make something special for my friend. While my family didn’t have dietary restrictions, I knew that baking gluten-free goodies would allow her to enjoy the gift of homemade treats during the holidays.
The Quest for Gluten-Free Spritz Cookies
Spritz cookies, with their simplicity and deliciousness, were the perfect choice for my gluten-free baking experiment. With only a handful of ingredients, they seemed like an ideal canvas for creating a gluten-free version.
It was during this time that my friend Deb introduced me to Cup4Cup gluten-free flour. This remarkable flour blend had the potential to transform my spritz cookie recipe into something truly exceptional.
The Cup4Cup Magic
Cup4Cup was developed by Chef Lena Kwak during her tenure at the world-renowned French Laundry. It was a product born out of necessity and innovation. Chef Lena and her mentor, Chef Thomas Keller, knew they had something extraordinary when a guest tasted Lena’s gluten-free brioche and cried tears of joy after not having tasted bread for seven years.
Today, Cup4Cup has become more than just a gluten-free flour. It’s a versatile and delicious flour for all bakers, whether you have dietary restrictions or not. The name “Cup4Cup” perfectly encapsulates its incredible ability to replace traditional all-purpose and whole wheat flour in recipes, cup for cup. This means you can take your favorite recipes, from cookies to cakes, and create gluten-free versions without compromising on taste or texture.
A Lesson Learned: Almond Flour Experiment
During my gluten-free baking journey, I also ventured into using almond flour, driven by the desire to infuse a delightful almond flavor into my spritz cookies. However, not all flours are created equal, and the results were not as expected.
The almond flour I used, a German brand, led to cookies that spread excessively, had a cakey texture, and fell apart. It was a valuable lesson that highlighted the importance of choosing the right flour for the desired outcome.
A Flour for All Seasons
In conclusion, my experiment with gluten-free spritz cookies using Cup4Cup flour was a resounding success. These cookies retained their classic flavor and texture, making it challenging to distinguish them from their gluten-containing counterparts. With Cup4Cup, we can now offer the gift of homemade spritz cookies to friends and family with dietary restrictions, ensuring that no one is left out during the holiday season.
FAQs: Your Gluten-Free Spritz Cookie Questions Answered
Q: Can I use other gluten-free flours in this recipe?
A: While other flours like almond flour may not yield the same results, Cup4Cup is the recommended choice for this recipe due to its superior texture and taste.
Q: Are these cookies suitable for people with celiac disease?
A: Yes, as long as you use certified gluten-free ingredients, these cookies are safe for individuals with celiac disease.
Q: Can I freeze the cookie dough for later use?
A: Absolutely! Shape the dough into a log, wrap it tightly in plastic wrap, and freeze. When ready to bake, simply slice and follow the instructions.
The holiday season is a time of giving and sharing, and what better way to do so than with the gift of homemade treats? These Gluten-Free Spritz Cookies, made with Cup4Cup flour, allow us to bake with love and inclusivity.
So, this holiday season, let’s gather our loved ones, create cherished memories, and indulge in the joy of baking and sharing.
Gluten Free Spritz Cookies (with gluten-free flour)
Ingredients
- 1/2 cup (8oz or 113g) unsalted butter
- 1/3 cup (70g) granulated sugar
- 25-27g egg yolk (about 1 1/2 egg yolks), lightly beaten
- 1/2 tsp almond extract
- 1 tsp heavy cream or whole milk
- 185g Cup4Cup Original Gluten-free Flour Blend, sifted
- Wilton Leaf Green gel food colorin
- Wilton candy holly leaves & red balls
- Cookie press with wreath cutout
Instructions
- Preheat oven to 400F degrees.
- In the bowl of a stand mixer with the paddle attachment, cream together the butter and sugar.
- Add the egg yolk, cream and extract and mix until combined. Scrape the sides of the bowl.
- Slowly add the gluten-free flour and mix until completely incorporated. Add 2-4tsp more flour until the dough no longer sticks to the paddle attachment.
- Fill the cookie press fitted with the wreath cut out with the dough and chill for 10 minutes in the freezer.
- Press the dough onto a baking sheet. Do not line or grease the baking sheet - the cookies will not stick to it if you do.
- Place the holly leaves and red balls on the each wreath.
- Bake for 4 minutes or until the bottom begins to brown.
- Cool on the baking sheet for a minimum of 5 minutes before removing carefully to a wire rack to cool completely.
Notes
Helpful Tips:
Measure all ingredients carefully and by weight. This will ensure the proper consistency of the dough to make the perfect spritz cookie.
If the dough is sticking to the cookie press, try these tips..
-Add a teaspoon of flour at a time and mix into the dough until the dough no longer sticks to the beater.
-Chill the dough until firm.
-Do not line the baking sheet with any paper or grease. The dough needs the surface of the baking sheet to stick to.
Make sure to allow the cookies to almost cool completely on the baking sheet before removing them. The gluten-free flour is very fragile and the cookies will break if you try to move them too quickly.
Libbie
Friday 8th of December 2023
Where's the recipe???
Betsy Eves
Sunday 10th of December 2023
Hi Libbie - thanks for catching that! We've fixed the error and the recipe is back. We appreciate your patience!
Lucia
Monday 24th of December 2018
Made these today and the dough was too thick to for my press to push out... ????
Shara
Tuesday 19th of December 2017
Curious if you can substitute something for the butter and milk. My sister is dairy and gf so I’m wondering if I could substitute margarine. But I don’t know what you need the whole milk for.
Terri
Monday 29th of December 2014
Wouldn't take my entries, but I'd still use your recipes and Cup4Cup. Think I'd make cinnamon knots , then these cookies and BROWNIES...........yum,
Janet
Saturday 27th of December 2014
I would make these cookies.