I love all cookies.
Against none shall there be discrimination.
I’m pretty sure there is no rule against favorites, however, and I think these might be mine.
There are a lot of reasons I loved these cookies, but my husband’s love and appreciation for them may very well be the best part.
They are simple, sugar free, gluten free, and FULL of flavor.
I started with these simple ingredients: Butter, sugar, Bob’s Red Mill 1:1 Gluten Free Flour, egg yolks.
I used the creaming method, which is probably (in my opinion) the most important thing to know when making a good cookie or cake. Butter and sugar go together first, followed by the egg yolks (always one at a time), followed by the flour.
Once totally creamed, this dough should look pretty pasty like it does in the picture below. This is super important in order to pipe out the dough correctly, so don’t mistake it for being ‘dry’ and try to fix it!
After this, I used a large star tip and a piping bag to pipe the dough out into this shape:
After that, I placed them in the freezer for 20 full minutes while I heated the oven to 350 degrees. After those 20 minutes is a really great time to dip your cookies in sprinkles (if you like that sort of thing) because they will stick to the frozen cookie very well, and therefore bake on them. If you try to put sprinkles on them after they come out of the oven, they will simply fall off and make a big mess.
I baked my cookies for exactly 18 minutes, however you can leave them in for as long as 20 minutes.
They should look something like the photo above when they are done, and when you break them in half they should have the texture shown in the photo below!
And, voila! Fun, flavorful, and entirely pretty gluten-free spritz cookies!
Perfect for party desserts, your kid’s classroom party, or your marriage.
Gluten Free Spritz Cookie
340g unsalted butter
3 egg yolks
420g gluten free all purpose flour
rainbow sprinkles- optional
Preheat oven to 450 (or wait until cookies are freezing)
If you know the creaming method- do that, then skip to the next section. Combine butter and sugar until well creamed. Add egg yolks one at a time, followed by vanilla. Slowly incorporate flour until it is well mixed. It should be very pasty at this point.
Pipe dough onto cookie sheet using a large star tip.
Freeze for 20 minutes.
If desired, dip cookies in sprinkles.
Bake at 350 degrees for 18-20 minutes.
Remove from oven and cool on cooling rack- not on pan!
Use salted butter if you want an extra kick.
I use Bob’s Red Mill 1:1 gluten free flour.