Gluten-Free, Egg-Free Sugar & Spritz Cookies
Okay all you health food nuts (of which I am one), this recipe may not be up your alley. For the rest of you (or the nuts like me who indulge on occasion), you can't go wrong with this here sugar cookie. Shoot the dough out of a cookie press or roll it into a log, freeze, slice and bake—either way, this recipe makes a very versatile dough.
I don't know what possessed me to to take on the challenge of creating a gluten-free, egg-free, dairy-free version of the sugar cookie. 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. 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.
I had a ton of fun packing this dough into a cookie press and squirting it out to make festive spritz cookies.
Factoid: "Spritz" comes comes from the German
word spritzen, meaning "to squirt".
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. I've rounded up some spritz cookie decorating ideas on Pinterest. Take a look. If opting for the freeze and slice cookies, here's a refined sugar-free frosting recipe I look forward to trying.
The ingredient that really makes these cookies is the Authentic Foods Superfine Brown Rice Flour I used. Food allergy chef extraordinaire, Cybele Pascal, writes in one of her cookbooks that Authentic Foods Superfine Brown Rice flour is "the Cadillac" of rice flours. I have to agree. I have been using it in pie crusts and cookies and am so impressed. No grittiness whatsoever! I highly recommend it—it's a bit pricey, but I reserve it for baking only. You can order it from Amazon or locate a store near you that may carry it by clicking here.
Tips to keep in mind as you head into the kitchen to make these:
1. Follow recipe to the "T".
2. Freeze the dough or pressed spritz cookies on sheets prior to baking.
3. If making spritz cookies. Do not line the cookie sheet with parchment.
Gluten-Free, Dairy-Free, Egg-Free Sugar & Spritz Cookies
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
Ingredients:
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 (like Authentic Foods)
1/4 cup TAPIOCA FLOUR
1/4 cup POTATO STARCH
1 teaspoon BAKING POWDER
1/2 cup cold Earth Balance® Soy-Free BUTTERY SPREAD
1/2 cup granulated SUGAR
Instructions:
- 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.
For Freeze & Slice Sugar Cookies:
Form dough into a ball and roll into a 2" diameter log. Wrap in plastic wrap and freeze. When ready to bake; remove plastic wrap and slice into 1/2" disks. Arrange on parchment-lined baking sheet and bake at 375˚F for 10-12 minutes. Transfer cookies from cookie sheet to rack and let cool.
For Spritz Cookies:
Immediately after mixing dough (do NOT refrigerate), load cookie press and press out cookies onto UN-lined, UN-greased cookie sheet. Transfer to freezer and freeze 45-60 minutes. Transfer to 375˚F oven and bake 10-12 minutes. Transfer cookies from cookie sheet to rack and let cool.
A Helpful Video Tutorial
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Reader Comments (19)
You are awesome! I'm so tempted to borrow my Mom's cookie press and give these babies a go. Could the kids do the pressing? Thanks for linking to my frosting recipe :) Happy holidays and enjoy your indulgences, I know I will! xo
Maggie, I think the indulgences are already catching up with my waistline : ) As for the kids operating the gun. Maybe older ones. You kind of have to click, hold, lift. Probably more for an adult. But the decorating ... that's all for the kids : )
xoLexie
I absolutely loved those Danish Butter Cookies, Lexie! And the Pepperidge Farm Chessmen Cookies. And my homemade Butter Cut-Out Cookies, which I still have to convert. ;-) Your cookies look incredible! Already shared on my gfe Facebook page. :-)
xoxo,
Shirley
Lovely Lexie! And just for the record - this recipe is right up MY alley! :)
LOL! I somehow felt compelled to use real sugar this week too in my pie recipe. LOL We are living on the edge, girl. I tell ya!! We are wild! I grew up with my Mom making spritz cookies every year!! She still does! I love them! This is an awesome recipe. I just may have to get myself a spritzer!
xo
k
This is perfect Lex, just what I needed. When we were kids we'd make these press cookies but I didn't have a gluten-free and casein-free version. Thanks! I'm going to try them this year!
I am inspired! I want to make these today, thank you for the recipe and inspiration!
If I'm allergic to rice, what can I swap in instead that would still work and taste yummy? This recipe sounds awesome esp. since it's egg free. It's so hard to find both GF and egg free baked good recipes that sound delish. thanks!
I LOVE Spritz Cookies. We used to get the ones from Denmark in the tins. So much fun. My husband and I made a ton two years ago and when I started to make them last year he told me he'd broken my toy. You think he would have fessed up if I hadn't asked him about it? :-) You're right about the flour though - the best.
Timely post! I had given up on my cookie spritzer due to failed recipe adaptations and was about to donate it to charity (literally, taking the boxes over tomorrow). I'm so excited to see you've mastered a GF and DF variation, and can't wait to try this recipe. I LOVED spritz cookies pre-diagnosis. I get the feeling I'm going to be able to love them again :)
Ali, I wish I had a magic flour for you : ) This recipe went through 6 tests and superfine rice flour is what I tested with. Not too many of my recipes are finicky, but this one was. xoLexie
Laurel, OOPS! But I am impressed by a man who has the patience and desire to make sprtiz cookies. Maybe it's the gun thing that intrigued him! Happy Holidays my friend. xoLexie
Stephanie ... YES, go dig the cookie press out : ) That is too funny! xoLexie
Julie ... now I know you aren't the biggest fan of Earth Balance, so if you find a sub for the fat (coconut oil + a little salt), do let me know : ) This recipe was such a delicate balance of sugar, fat and flour. Twice in development I ended up with 2mm thin disks, no joke : ) xoLexie
Is there anything that can be substituted for the chia seeds?
Lori, though I have not tried and tested it, you probably can use an egg if they are tolerated. A flax egg would work as well. http://bonzaiaphrodite.com/2011/10/how-to-make-a-flax-egg-for-vegan-baking-the-right-way/
Hope that helps : )
xoLexie
This is perfect for the coming holidays! Thanks for sharing!
Everything sounds great except for the sugar. My sister is allergic to it. Any ideas on a substitution or another recipe. I've been trying to find a gluten, dairy, sugar, yeast free recipe.
Tara, I haven't tried it but you could replace the sugar with coconut sugar? Can she do that? I would powder it first in a blender or spice/coffee grinder. No guarantees, like I've told others, this recipe wasn't forgiving of little adjustments : ) xoLexie