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.
i made these! i made the ATK flour first, and followed the recipe. i think if you dont want crazy frustration, use a silpat not parchment paper, bc the parchment wants to pop up everytime you try to lift the cookie press to move onto the next cookie. also, 9 mins is way too long for my oven i guess, 7 mins worked better. they still spread significantly, so my trees looked more like plump triangles. i think the dough should be chilled a little before pressing so they hold their shape better (or chilled after pressing but before baking , not sure which would be better). overall, they taste right and ppl mostly care about that, so, 4 stars.
Thank you so much for taking the time to rate the recipe and provide us with valuable feedback. We will take another look at the recipe and consider your suggestions to see if it can be improved.