I don’t know what possessed me to to take on the challenge of creating egg-free gluten-free dairy-free spritz cookies. Something tells me it had a little to do with my childhood memory of eating Danish Butter Cookies this time of year. Remember them? Those round tins of cookies that come in a variety of delightful shapes—the ones you can pick up at the nearest drugstore for 2 for $5 during the holidays. My favorite was the sugar sprinkled pretzel shape.
Though free of preservatives and additives, this recipe is by no means free of sugar and buttery spread—alas, those ingredients are what make these cookies perfectly light and crisp. Yes, slightly healthier than the drugstore variety, but they don’t quite qualify as a health food either. But shhh, it’s okay. It’s the holidays. Indulge. I won’t tell.
Factoid: “Spritz” comes comes from the German word spritzen, meaning “to squirt”.
Recipe Tips: Gluten-Free Dairy-Free Spritz Cookies
- Follow recipe to the “T”.
- Freeze the pressed spritz cookies on sheets prior to baking.
- Do not line the cookie sheet with parchment.
Decorating & Icing
I had a ton of fun packing this dough into a cookie press and squirting it out to make festive spritz cookies. I didn’t decorate this last batch so that you could see what they looked like naked and hot out of the oven, but decorate away with a glaze and sprinkles if you are so inclined to. If you are okay with egg, you might like my royal icing recipe. If not, I like the following cookie icing, which is adapted from King Arthur.
Easy Cookie Icing: Sift 2 1/4 cups powdered confectioners’ sugar into a large bowl. Add 2 tablespoons honey and 1 tablespoon dairy-free milk beverage or water. Whisk until smooth. It should be thick enough that it doesn’t run off the cookies, but thin enough that it spreads and settles on top. If needed, whisk in a little more liquid, 1/2 teaspoon at a time. Add natural food coloring, if desired.
Ingredient Notes & Substitutions
- Chia Seeds: I use white chia seeds because their lighter color blends into the look of these spritz cookies nicely. Black chia seeds or flaxseeds will function the same, but you might notice their color in the cookies. I haven’t tested it, but if you tolerate eggs, you should be able to use 1 egg in place of the chia seed meal and water.
- Flour: The ingredient that really makes these cookies is the superfine brown rice flour. This is “the Cadillac” of rice flours. I have been using it in pie crusts and cookies and am so impressed. No grittiness whatsoever! You can substitute superfine white rice flour if you can’t find the brown rice version. I haven’t tested these gluten-free dairy-free spritz cookies with other flours, so I can’t guarantee the results. I do not recommend using coconut flour or almond flour in this recipe.
- Butter Alternative: The type you use will affect the spread of these gluten-free dairy-free spritz cookies. As mentioned, I use the soy-free version of Earth Balance buttery spread. Buttery sticks will cause the cookies to firm up more and possibly spread a little less.
1 tablespoon white chia seed meal (grind seeds in a coffee/spice grinder)
3 tablespoons cold water
1 tablespoon gluten-free vanilla extract
3/4 cup superfine brown rice flour (I use Authentic Foods)
1/4 cup tapioca flour / starch
1/4 cup potato starch
1 teaspoon baking powder
1/2 cup cold dairy-free buttery spread (I use Earth Balance Soy Free)
1/2 cup granulated sugar
- In small bowl, whisk chia meal, water, and vanilla. Let stand 5 minutes.
- In medium bowl, combine flours and baking powder.
- In separate medium bowl, beat buttery spread and sugar on high for 30 seconds.
- Add chia mixture and beat on high for 30 seconds.
- Add flour mixture and beat on high for 30 seconds.
- Immediately after mixing dough (do NOT refrigerate), load your cookie press and press out cookies onto an UN-lined, UN-greased cookie sheet. (see video tutorial below)
- Transfer the cookie sheet to freezer and freeze 45-60 minutes.
- Transfer the cookie sheet to 375˚F oven and bake 10-12 minutes.
- Transfer cookies from cookie sheet to rack and let cool.
Time Note: The Prep Time is hands-on time only. Allow up to 1 hour for the cookies to freeze.
Dietary Notes: Gluten-Free | Casein-Free | Citrus-Free | Dairy-Free | Egg-Free | Fish-Free | Nightshade-Free | Peanut-Free | Potato-Free | Shellfish-Free | Soy-Free | Tree Nut-Free | Wheat-Free | Sesame-Free | Yeast-free | GFCF | Vegetarian | Vegan
Full Nutrition Data: (Serving = 1 cookie) Calories 44, Total Fat 2g, Saturated Fat 0.5g, Sodium 18mg, Total Carbohydrate 6.2g, Dietary Fiber 0.3g, Total Sugars 2.6g, Protein 0.3g