These gluten-free spritz cookies are perfectly buttery, light, and simple to make! They’re also dairy-free and AIP.

Spritz cookies topped with sprinkles on a platter.


Spritz cookies are one of my new favorite holiday cookies, and they win by both taste and aesthetic! They’re very similar to a shortbread cookie but have a more tender and soft texture like a sugar cookie. Similar to my recipes for AIP gingerbread cookies or AIP cut-out sugar cookies, they’re light and fun to decorate, but what really makes these different is a cookie press to give them a gorgeous shape.

These gluten-free spritz cookies are a family favorite in my house. They taste so close to the real deal that no one will ever guess they’re allergen-friendly!

Why you’ll love these…

  • They are so cute! I love a fun holiday cookie and these can be made into so many fun shapes and be decorated however you like.
  • Delicious flavor! After not being able to enjoy shortbread cookies, I love these cookies for their shortbread flavor, gluten free!

Recipes Ingredients

See the recipe card below for full information on ingredients and quantities.

  • Arrowroot starch.
  • Coconut flour
  • Maple Syrup
  • Palm shortening
  • Gelatin. This is used as a binder. Collagen will not swap for gelatin.

Substitutions

  • Tapioca starch. You can swap this 1:1 for the arrowroot starch.
  • Honey. You should be able to swap this out for the maple syrup.

The Tools

The secret for beautiful spritz cookies is a cookie press like this! It looks intimidating, but it’s really easy to use and has instructions on how to use it. You also don’t have to worry about having this just be the kind of thing that you only pull out for Christmas. It has tons of different plates so you can make cookies for various occasions outside of the holidays.

How to make paleo spritz cookies

Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.

Spritz cookie dough in a bowl with a spatula.

Step one. Combine the ingredients to make the dough.

Cookie press with the cookie dough inside

Step two. Add the dough to the cookie press.

Step three. Use the cookie press to stamp the dough onto the baking sheet.

Step four. Bake the cookies.

Step five. Combine the ingredients to make the glaze.

Step six. Dip the cookies in the glaze and allow to set before enjoying!

Tips & Tricks

  • Mix up the toppings. I love adding tons of fun toppings to cookies, like my AIP cut-out Sugar cookies. These cookies would also be great with different glaze colors and different sprinkles.
  • Store these in the fridge. To keep them fresh, make sure you keep them in the fridge.

Recipe FAQS

Can you make spritz cookies without a cookie press?

Technically, yes! They won’t be as pretty, but it can be done. Simply form the dough into small cookies and bake as you would the pressed cookies.

Can you make this recipe coconut-free?

I have not tried to make this recipe without coconut flour and cannot recommend a swap.

What can you use other than palm shortening?

This recipe traditionally uses butter, and palm shortening is a great sub for that. Coconut oil may work, but I have not tried it and cannot guarantee it would yield the same results.

Spritz cookies on a decorative holiday plate.

If you tried these Gluten-Free Spritz Cookies or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

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Easy Gluten-free Spritz Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 12
  • Total Time: 22 minutes
  • Yield: 20 cookies (varies depending on size) 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: Global
  • Diet: Gluten Free

Description

These gluten-free spritz cookies are perfectly buttery, light, and simple to make! They’re also dairy-free and AIP.

 

Ingredients

Units Scale

For the cookies

Optional icing

  • 1 tbsp coconut oil, melted
  • 2 tbsp coconut butter, melted
  • 1/2 tsp matcha (add for green icing)
  • Sprinkles (omit for AIP, sub shredded coconut)

Instructions

  1. Preheat the oven t0 350 F and line a large baking sheet with parchment paper.
  2. Sift together the arrowroot, coconut flour, gelatin, and baking soda. Set aside.
  3. Combine the palm shortening, maple syrup, and vanilla extract and cream together until well combined. Add the combined palm shortening and maple syrup to the dry ingredients and mix well until a dough forms.
  4. Using a cookie press (like this), set it up according to the manufacturer’s instructions and fill it with the dough. Use a decorative plate of your choice (I used Christmas trees, wreaths, and snowflakes). Place the cookie press plate side down onto the baking sheet and press the lever on the cookie press. Hold it flat on the baking sheet, allowing the cookie to stick to the parchment paper. Pull the cookie press back and repeat. If the cookie dough gets stuck, use a spoon to pull it back carefully. Repeat for all the dough, changing the decorative plates as you go.
  5. Transfer to the oven and bake for 12 minutes or until the cookies are lightly golden brown and cooked through. Carefully transfer to a baking sheet and allow to cool.
  6. Make the optional icing by mixing the coconut oil, coconut butter (and matcha for green icing) and carefully dip the top of the cookies, one by one. Place on a plate and top with sprinkles if desired, and allow to set in the fridge until the icing is hardened.

Notes

You can also use a traditional sugar glaze, like the one used in these Gluten-free Italian Easter Cookies.

You can forgo the cookie press and just make small round cookies if you prefer!


Nutrition

  • Serving Size: 1 cookie
  • Calories: 77
  • Fat: 5.4g
  • Carbohydrates: 6.3g
  • Fiber: .5g
  • Protein: .7g