This simple holiday traditional cookie is perfect for Christmas. Their buttery texture pairs perfectly with a cup of hot cocoa. My son loves to decorate these each year. They are a family favorite that we look forward to.
Gluten-Free Cream Cheese Spritz Cookies
Servings: 5 Dozen
Equipment
- Cookie Press
Ingredients
- 1 cup butter softened
- 3 oz cream cheese softened
- 1 cup sugar
- 1 large egg
- 3/4 tsp almond extract
- 2 1/2 cups gluten-free flour
- Red food coloring optional
Instructions
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
- In a stand mixer, beat together butter, cream cheese and sugar.
- Add in the egg and almond extract and mix until combined. Stir in the flour and continue mixing until thoroughly combined.
- Remove half of the dough and color the rest with red food coloring if desired.
- Fill the barrel of the cookie press with dough and press on the parchment lined baking sheet about 1 inch apart.
- Bake for 9-10 minutes or until the cookies are set and lightly golden brown on the edges.
- Cool on the baking sheet for 5 minutes and then transfer to a wire rack to continue cooling.
- Store in an airtight container.
Notes
Be sure to read the labels for gluten-free.
I used the America’s Test Kitchen flour blend for this recipe.
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These Gluten-Free Cream Cheese Spritz Cookies are a delightful treat that your family will love. Please comment and share a picture of your success here with me. Connect with me on social media for more inspiration. If you are looking for another delicious recipe, check out my Orange Rosemary Glazed Ham here.
