Butter spritz cookies, the cookies of my childhood, made gluten-free, lectin-free, and sugar-free. Lightly sweet and buttery, these sugar-free butter spritz cookies are the perfect holiday treat and easy to personalize. Make them any shape you like, simple like these, or dip them into dark chocolate.
What are spritz cookies?
Spritz cookies are butter cookies run through a spritz cookie gun/press or a piping bag with tips of different shapes. In Romania, they are traditionally made with the machine we grind meat, fitted with a special sieve.
When I asked our community on Instagram to guess what these were, almost everyone commented with ‘churros’. I’m so happy I asked that question because I had a revelation: spritz cookies, especially in this shape, are not as popular as I thought and not as popular as churros, anyway.
When I was a child, this was one of the very few sweet treats my grandma made (with my help), so they have sentimental value for me. We call them ‘biscuiti de casa‘, which translates as ‘homemade biscuits‘. As you might know, though, what we call ‘biscuits’ in Europe are ‘cookies’ in the US, sometimes even ‘crackers.’
Gluten-free, lectin-free, sugar-free butter spritz cookies
As you can imagine, I was curious to see if these childhood butter and sugar cookies could be made gluten-free, lectin-free, and sugar-free. It was easier than I expected. The dough was perfect and easy to work with.
I kept the simple, long shape that reminds me of my childhood, but you can make any shape of spritz cookies you want. You can dip them in chocolate and decorate them.
These spritz cookies are:
- lectin-free
- gluten-free
- sugar-free
The ingredients for these gluten-free spritz cookies are:
- Gluten-free flour blend: sorghum, arrowroot, hazelnut (almond can be used to replace hazelnut flour, tapioca can replace arrowroot)
- French unsalted butter, 82% fat
- A small quantity of a sweetener made with erythritol and stevia, called Green Sugar in Romania (a sort of Swerve). I used a granulated version for the dough and a powder version for dusting. Monk fruit or inulin powder can also be used.
- Pasture-raised eggs
- Lemon zest and vanilla
Only wholesome ingredients, no xantham gum needed. For some extra flavor, you can add pure almond extract.
How to make them:
I make this dough in a mixing bowl using my hands. A hand mixer can be used if you prefer.
- Mix the sorghum, arrowroot, and hazelnut flour in a bowl (minus the 3 tablespoons of arrowroot)
- In another bowl, mix the butter and sweetener, until creamy and fluffy, with an electric mixer.
- Add the eggs, lemon zest, and vanilla. Continue to mix until all is incorporated.
- Start adding the flour and continue to mix. When you add all the flour, start forming a ball with your hands, gradually adding the extra arrowroot flour (if you feel that the dough is not too soft, you can skip this step or add less). Refrigerate the dough for an hour. If you are in a rush, 20-30 minutes in a freezer will work too.
- In the meantime, prepare the spritzer gun or machine. We have a multi-purpose meat grinder that also can make spritz cookies, but you can use a spritz cookie gun/press and give them any shape you like.
- When you start shaping the cookies, preheat the oven to 340F / 170C.
- Line a baking sheet with parchment paper and arrange the cookies on it.
- Bake for about 10 minutes. I made them in two batches, as I didn’t have 2 baking sheets available, so it took me 20 minutes in total.
- Dust with a powder sweetener (Swerve or Inulin powder) while warm. Let them cool and store them in an air-tight glass container in a cool place.
If you plan to dip them in chocolate, you can do so when cool and place them on a cooling rack until the chocolate hardens.
More sugar-free, lectin-free, and gluten-free butter cookie recipes:
- Lectin-Free Cookies for Christmas. One dough, three ways to use it
- Lectin-Free Christmas Cookies with Orange and Raspberries
*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.
Butter spritz cookies, the cookies of my childhood, made lectin-free, gluten-free, and sugar-free. Lightly sweet and buttery, these sugar-free butter spritz cookies are the perfect holiday treat and so easy to personalize. Make them any shape you like, simple like these ones, or dip them into dark chocolate. Mix the sorghum, arrowroot, and hazelnut flour in a bowl (minus the 3 tablespoons of arrowroot) In another bowl, mix the butter and sweetener, until creamy and fluffy, with an electric mixer. Add the eggs, lemon zest, and vanilla. Continue to mix until all is incorporated. Start adding the flour and continue to mix. When you add all the flour, start forming a ball with your hands, gradually adding the extra arrowroot flour (if you feel that the dough is not too soft, you can skip this step or add less). Refrigerate the dough for an hour. If you are in a rush, 20-30 minutes in a freezer will work too. In the meantime, prepare the spritzer gun or machine. We have a multi-purpose meat grinder that also can make spritz cookies, but you can use a spritz cookie gun/press and give them any shape you like. When you start shaping the cookies, preheat the oven to 340F / 170C. Line a baking sheet with parchment paper and arrange the cookies on it. Bake for about 10 minutes. I made them in two batches, as I didn't have 2 baking sheets available, so it took me 20 minutes in total. Dust with a powder sweetener (Swerve or Inulin powder) while warm. Let them cool and store them in an air tight glass container in a cool place.Butter Spritz Cookies (Gluten-Free, Sugar-Free)
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