Gluten-Free Sprintz cookies (butter cookies)

Perfect for the gluten-free Santa in your life!  These are classic buttery, flaky, spritz cookies.  If you don’t have a cookie press these can easily be rolled into balls for pressed with a thumbprint or Hershey’s kiss!


  • 1 cup butter, very soft

  • 2/3 cup granulated sugar

  • 2 egg yolks + 1 whole egg

  • 2 tsp milk

  • 3 tsp vanilla extract

  • 2 3/4 cups Josie’s Best Gluten Free Muffin and More mix

  • 1/4 tsp salt

  • Food Coloring (optional)

  • Colored sugar, sprinkles, other desired cookie decorations (optional)


In a stand mixer fitted with the paddle attachment, cream the butter and sugar.  

Add the eggs, mixing well.  

Mix in the milk and vanilla until well combined.  

Add Muffin and More mix, sprinkle with salt and mix well.  Add the food coloring if using.

Preheat the oven to 350 degrees F.

For Spritz cookies:  Fill pastry press with the dough being careful to pack in fully (try not to leave any air gaps).  Press out the pastry onto a COLD and UN-GREASED (this is key) cookie sheet and decorate if desired.

Bake for 7 to 9 minutes. The cookies are done when cooked through but still pale. Do not allow the cookies to brown. Let cool completely on a cooling rack.



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