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. Their 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.”
You can also connect with Cup4Cup on Facebook, Instagram and Twitter!
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!
Monday 24th of December 2018
Made these today and the dough was too thick to for my press to push out... ????
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.
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,
Saturday 27th of December 2014
I would make these cookies.
Wednesday 24th of December 2014
I would make cookies!