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These paleo spritz cookies are the ultimate beautiful Christmas cookie! They’re gluten-free, grain-free, and AIP compliant.

Spritz Cookies

What are spritz cookies?

Spritz cookies are officially one of my new favorite holiday cookies and win by both taste, and by beauty! They’re very similar to a shortbread cookie but have a more tender and soft texture like a sugar cookie. They’re traditionally made with a cookie press to give them a gorgeous shape and topped with icing and sprinkles!

These spritz cookies are made paleo and AIP, but still, have the look, feel and flavor of traditional spritz cookies. Prepare to impress your friends with these gorgeous treats that they’ll have no idea are paleo. My husband literally sat there with a whole bag of leftovers and just went to town… they’re that good.

How to make paleo spritz cookies

  • Preheat the oven and combine the ingredients.
  • Using a cookie press, set up according to manufacturer’s instructions and fill with the dough. Use a decorative plate of your choice. Place the cookie press plate side down and press the lever on the cookie press, holding flat onto the baking sheet and allowing the cookie to drop down. If the cookie dough gets stuck and doesn’t drop down use a butter knife or spoon to carefully pull it back. Repeat for all of the dough, changing out the decorative plates as you go.
  • Transfer to the preheated 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.
  • Make the optional icing and drizzle over the cookies. Add shredded coconut if desired.

Spritz Cookies on Cooling Rack

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.

The Ingredients You’ll Need

Arrowroot starch and coconut flour

This is the flour blend for the cookies. I have not tried other flours.

Gelatin

This helps to bind the cookies! Collagen will not work.

Palm shortening

This makes a great butter substitute in a traditional buttery cookie.

Maple syrup

The perfect natural sweetener!

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 molds so you can make cookies for various occasions outside of the holidays.

Snowflake sprtiz cookie

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Paleo Spritz Cookies (AIP)


  • Author: Michelle
  • Yield: 4 servings 1x

Description

These paleo spritz cookies are the ultimate beautiful Christmas cookie! They’re gluten-free, grain-free, and AIP compliant.


Scale

Ingredients

Optional icing

  • 2 tbsp coconut oil, melted
  • 2 tbsp coconut butter, melted
  • 1/2 tsp matcha powder (add for green icing)
  • 1 tbsp coconut flakes

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
  3. Fold in the shortening and maple syrup. Mix until a dough forms.
  4. Using a cookie press (like this), set up according to manufacturer’s instructions and fill 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 onto the baking sheet and allow the cookie to drop down. Pull the cookie press back and repeat. If the cookie dough gets stuck and doesn’t drop down use a butter knife or spoon to carefully pull it back. Repeat for all of the dough, changing out the decorative plates as you go.
  5. Transfer to the preheated 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 drizzle over the cookies. Add shredded coconut if desired.

Notes

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

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

  • Serving Size: 1 serving
  • Calories: 305
  • Fat: 18.9g
  • Carbohydrates: 31.8g
  • Fiber: 3g
  • Protein: 3.1g