These gluten free spritz cookies without eggs are so cute and so much fun to make! If you’ve been looking for easy cookie press recipes, you are going to love this one.
Let’s take just one second to stop and appreciate how CUTE these little eggless butter cookies are. Pretty soon after I started my blog, my husband surprised me with this cookie press. I had never even used one before but was so excited to play around with it. I couldn’t wait to get to work developing the perfect gluten free spritz cookie recipe for the cookie press.
The resulting spritz cookies are so buttery and completely irresistible! They may seem unassuming, but these little guys just look so pretty and taste even better.
These eggless spritz cookies are sweet, but not overwhelmingly so, and have a bit of a crunch to them. They taste just like those Danish butter cookies that come in a round cookie tin. You know the ones!
This cookie press recipe makes a large batch, so it’s perfect to bake up for a holiday or party. I opted for the flower shape here, but my cookie press comes with 14 disks, including some festive holiday ones, so there are lots of possibilities! You can easily make multiple shapes with the same batch of dough, too.
What Are Spritz Cookies?
If you’ve made it this far into the post and are still wondering, what in the world are spritz cookies and what is a cookie press… let’s get to that right now. Spritz cookies originate from the Scandinavian countries. The name comes from the German word “spritzen,” which means “to squirt” in English.
Which leads us straight into how they are made! These cookies are meant to be used with a cookie press, which is a baking tool that comes with various tips and disks for different shaped cookies. The beauty of using a cookie press is that you’re going to get perfectly uniform cookies, and you can achieve the fun little shapes without having to roll out and cut your dough.
It’s important to note that you can’t just use any cookie dough recipe with your cookie press. The dough needs to be soft in texture for it to work, so you need to make sure you’re using a spritz cookie recipe (like this one!).
Why You’ll Love These Gluten Free Spritz Cookies…
- If you’re a fan of buttery cookies, you really can’t go wrong with these spritz cookies.
- This recipe only calls for 6 ingredients! It doesn’t really get much easier than that.
- Whether you choose to go with just one shape, like I did, or want to incorporate multiple different shaped cookies in your batch, they are pretty much guaranteed to look perfect every time! You can even decorate them with sprinkles right before they go into the oven, if you’d like.
What You’ll Need…
- The dry ingredients: flour + baking powder + salt.
- The flavor: sugar + sweetened condensed milk.
- The fat: butter.
Sweetened Condensed Milk As An Egg Substitute…
I’ve been known to try many different egg substitutes throughout my eggless baking journey, from store-bought egg replacer to applesauce and mashed bananas. One of my favorite egg substitutes is sweetened condensed milk. It works especially well in cookies and cakes, and I love incorporating it into my baked cheesecakes, like my cannoli pie or my snickerdoodle cheesecake.
I love the added flavor that sweetened condensed milk brings to a recipe. For this reason, we’re not using much sugar here at all, because I didn’t want these cookies to be cloying.
How To Make Gluten Free Spritz Cookies With A Cookie Press…
To make these gluten free spritz cookies without eggs, you’ll start by creaming the butter and sugar. Make sure to take your time with this step. I like to keep the mixer on for at least a couple of minutes, to ensure that everything is nice and smooth. Add in the sweetened condensed milk and continue beating.
Next, it’s time to add in the dry ingredients. Simply pour the dry mixture right in and mix on low speed to combine.You should have a very soft dough.
Follow the instructions that came with your cookie press to get it all set up. Scoop in your cookie dough and press the dough out onto your lined baking sheets. I actually found that the silicone mats work better than parchment paper here, but you can try either/or. Hold the cookie press perpendicular to the pan and click to release.
The dough should come right off and release cleanly onto your sheets but, if for some reason it doesn’t, you can use your hands to gently peel the shapes off of the cookie press.
Bake on 350ºF for about 7 minutes. And that’s all there is to it!
Buttery Spritz Cookies – Gluten Free, Eggless
- 1 ¼ cups (185g) gluten free flour blend
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter room temperature
- ½ cup (100g) granulated sugar
- ¼ cup (78g) sweetened condensed milk
- Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
- In a medium bowl, whisk the flour, baking powder, and salt together. Set aside.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter and sugar for a few minutes until completely smooth. Mix in the sweetened condensed milk and continue beating to combine. Add the dry ingredients in and mix on low speed until dough forms.
- Fit the cookie press with your choice of disk. Scoop some of the dough into your cookie press and press the cookies out onto the prepared baking sheets, about 1 inch apart. Continue pressing cookies until all the dough has been used up.
- Bake for 7-9 minutes, or until edges are slightly browned. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
Did you make my gluten free spritz cookies? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!