Celebrate the holiday season with all your friends and family with these delicious gluten-free Spritz cookies!
No one in my family needs to eat gluten-free, so I don’t typically buy the ingredients necessary to bake that way. Recently, my good friend Rachel of the blog Glitter & Bow decided to change her diet and eat according to her blood-type. One of the changes she implemented was cutting out gluten.
This made things (selfishly) hard for me this Christmas because I love giving the gift of baked yummies as gifts. I gifted her a loaf of gingerbread, but sadly she couldn’t enjoy any of it. Her husband however did, so it didn’t go to waste. I knew I needed to bake my friend something she could eat and enjoy! Spritz cookies have very few ingredients, so I thought they’d be perfect to try out as gluten-free.
My friend Deb had given me a bag of Cup 4 Cup gluten-free flour a while back and I had yet to bake with it, so I thought this was the perfect time to do so. These cookies cake out almost perfect! I had to adjust the baking time down after the first batch in the oven because they bake very quickly.
I also think next time, I’ll double the amount of almond extract I use. I love a spritz cookie that packs a huge flavor punch. But don’t let that deter you from making these spritz, they were so delish! I could barely tell the difference in texture and flavor!
A little more about Cup4Cup from their website…
“Our founder, Chef Lena Kwak, developed Cup4Cup while serving as Research and Development Chef in the kitchen of the famed French Laundry in Yountville, CA. She and her mentor, Chef and Owner Thomas Keller, knew they had stumbled upon something special when a guest tasted Lena’s gluten-free brioche and cried with joy because she hadn’t tasted bread in seven years. They knew this was a product that had to be shared.
Today, Cup4Cup isn’t just great-tasting gluten-free flour, it’s a great-tasting flour for everyone. Our name comes from Cup4Cup’s ingenious ability to replace all-purpose flour and whole wheat flour (with our new Wholesome Cup4Cup) in traditional recipes, cup for cup, which makes it simple to translate your favorite recipes for everything from cookies to biscuits, cakes to quick breads, and never know the difference.”
I also wanted to try the recipe with almond flour, since I had baked with it before and thought the almond flavor would be awesome. The almond flour I used was a German brand, which is a lot less expensive than what you can buy in the states. The almond flour spritz spread a lot when baking, had a cakey texture, fell apart and just were not pretty. I won’t be sharing that recipe today.
So, since the almond flour did not work at all in this cookie recipe, I think I’ll just stick to using Cup4Cup in the future! It’s an amazing alternative to all-purpose flour for our gluten-free friends and family!
And to get you excited for gluten-free baking, Cup4Cup is giving away 2 of their amazing products to one JavaCupcake reader!
One person will win:
- 1 – 25lb bag of Original Gluten-Free Flour Blend
- 1 – 25lb bag of Gluten-Free, Dairy-Free Brownie Mix
To enter, simply fill out the information below! Giveaway open to those with USA mailing addresses only. Winner will be chosen Jan. 30, 2014.
- ½ cup (8oz or 113g) unsalted butter
- ⅓ cup (70g) granulated sugar
- 25-27g egg yolk (about 1½ egg yolks), lightly beaten
- ½ 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
- 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.
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.
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