Gluten-Free Spritz Cookies

You will need a cookie press to make shapes with this dough. But if you don’t have a press, form the dough into a log, wrap in plastic wrap and chill the dough for an hour. Slice into 1/4" discs, dust with sanding sugar, and bake. Sparkling sugar is sold in the baking aisle of many large grocery stores, in baking supply stores, and online.

Makes: 48 cookiesHands-on: 25 minutesTotal: 35 minutesDifficulty: Easy

Makes: 48 cookies


  • 1¼ cups brown rice flour
  • 1 cup arrowroot starch
  • 1 tsp. xanthan gum
  • ½ tsp. baking powder
  • ¼ tsp. salt
  • 1 cup butter, softened
  • ¾ cup sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • ½ cup colored sanding sugar


  • Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
  • In a medium bowl, whisk together brown rice flour, arrowroot starch, xanthan gum, baking powder, and salt.
  • In a large bowl, cream butter and granulated sugar. Mix in the egg and vanilla. Slowly mix in the dry ingredients and stir to make a soft dough. You may need to add 2–4 tablespoons of ice-cold water to the dough to make it pliable and workable. Scrape dough into a cookie press.
  • Using a cookie press, choose your shapes and press out dough according to the directions for your cookie press. Place cookies 1" apart on baking sheets and dust with colored sanding sugar.
  • Bake for 7–9 minutes until edges of cookies are light golden-brown.