Gluten-Free Butter Spritz Cookies

🧂 Ingredients

• 336 grams unsalted butter, room temperature

  (can sub plant butter)
• 250 grams granulated sugar
• 1 ½ teaspoons almond extract
• 1 ½ teaspooons vanilla
• 1/4 teaspoon salt
• 1 egg
• 435 grams 1:1 gluten-free flour blend
• 1 teaspoon baking powder
• 54 grams whole milk

  (or plant milk)
• Food coloring

  (optional)

Instructions

• 1 Line baking sheets with silicone baking mats. You can use parchment paper with
  these cookies, but if you are using a cookie press it can be difficult, because
  the paper will want to lift up as you are pressing out the cookies. You can take
  a tiny bit of dough, and use it like glue to tack the corners of your parchment
  paper to your cookie sheet if needed. Set cookie sheets aside.
• 2 In the bowl of a stand mixer fitted with the paddle attachment, cream butter,
  sugar, almond extract, vanilla and salt on medium-high speed, stopping often to
  scrape down the sides, until the mixture is light and fluffy, about five minutes
  total. Add the egg, and beat again, stopping often to scrape down the sides and
  beater, until light and fluffy, about five minutes more,
• 3 Stop the mixer, and add the flour and baking powder all at once. Mix on the
  lowest speed, just until the flour starts to incorporate with the butter
  mixture.
• 4 Stop the mixer, add the milk, and finish mixing, until everything is well
  combined.
• 5 If you are going to color your batter, do so now.
• 6 Set the batter aside to rest for 30 minutes.
• 7 Preheat your oven to 350 degrees.
• 8 Using a cookie press (according to manufacturer’s instructions) or a pastry bag
  fitted with a star tip, pipe your cookies onto your prepared baking sheets.
• 9 Add sprinkles or decorative sugar if desired.
• 10 Bake until set and just starting to barely brown at the edges, approximately
  seven to 10 minutes, depending on how soft or crisp you like them.
• 11 Let cookies slightly cool for a few minutes on the baking trays, and then use a
  thin metal palate knife/decorating spatula to remove them to wire racks to
  finish cooling.
• 12 Dip in chocolate or decorate as desired.

Nutrition Info