Gluten-Free Spritz Cookies (Sugar-Free)

Butter spritz cookies, the cookies of my childhood, made gluten-free, lectin-free, and sugar-free.

Lightly sweet and buttery, these 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 a meat grinder 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.

As 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.’

Making gluten-free 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. The texture and taste were very similar to the original ones, and parents and guests enjoyed them without asking questions.

I kept the shape simple, like the one that reminds me of my childhood, but you can make any shape of spritz cookies you want. You can also dip them in chocolate and decorate them.

These spritz cookies are:

• lectin-free
• gluten-free
• sugar-free

I have not tried a dairy-free option, but I guess you can use coconut butter or a vegan butter made of coconut.

The ingredients for these gluten-free spritz cookies

I rarely use flour premixes in my baking, as I like to be able to intentionally create the nutritional value, taste profile and texture I like.

But, if you don’t have any of these flours and are in a rush, you can probably use a gluten-free premix like Bob Red Mill.

• 1 1/2 cups sorghum flour
• 1/2 cup arrowroot flour (plus 3 tablespoons for kneading, tapioca flour can also be used)
• 1/2 cup hazelnut flour (almond flour can also be substituted)
• 100 grams grass-fed butter, at room temperature
• 3 tablespoons granulated sweetener (such as Swerve or monk fruit)
• 2 pasture-raised eggs
• Zest of one organic lemon
• 1 teaspoon pure vanilla extract
• Powdered sweetener for dusting

While many gluten-free recipes ask for xanthan gum, I’ve never felt the need for it in over seven years of gluten-free baking. For some extra flavor, and if you like the marzipan flavor, you can add pure almond extract.

Instructions:

• Combine Dry Ingredients: In a large mixing bowl, combine 1 1/2 cups of sorghum flour, 1/2 cup of arrowroot flour (reserve 3 tablespoons for later), and 1/2 cup of hazelnut flour. Mix well.
• Cream Butter and Sweetener: In a separate bowl, use an electric mixer to cream together 100 grams of room-temperature butter and 3 tablespoons of granulated sweetener until the mixture is creamy and fluffy.
• Incorporate Wet Ingredients: Beat in 2 eggs, the zest of one organic lemon, and 1 teaspoon of vanilla extract into the butter mixture until everything is well incorporated.
• Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, continuing to mix until a cohesive dough forms.
• Knead the Dough: If the dough is too soft, gradually knead in the reserved 3 tablespoons of arrowroot flour until the dough is manageable but not too dry.
• Chill the Dough: Place the dough in the refrigerator and let it chill for 1 hour. For a quicker option, place it in the freezer for 20-30 minutes.
• Preheat Oven: Preheat your oven to 340°F (170°C) when you are ready to shape the cookies.
• Shape Cookies: Prepare a cookie press or spritzer gun with your desired shape. Line a baking sheet with parchment paper. Form cookies and place them on the prepared sheet.
• Bake: Bake the cookies in the preheated oven for about 10 minutes, or until they are lightly golden.
• Dust and Cool: Once baked, remove from the oven and while still warm, dust them with powdered sweetener. Allow the cookies to cool before serving.
• Storage: Store the cooled cookies in an airtight 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.

I hope you love this gluten-free spritz cookie recipe.

For more sugar-free, lectin-free, and gluten-free cookies, check out these recipes:

• Lectin-Free Cookies for Christmas. One dough, three ways to use it
• Lectin-Free Christmas Cookies with Orange and Raspberries

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