Spritz Cookies- gluten-free, top 8 allergen free

We did a survey on Instagram last week on how many people knew what Spritz cookies are.  The results were surprising.  Only about half of people know what spritz cookies are and have a spritz cookie press.  Spritz cookies are a very fond memory of mine growing up.  We had them every Christmas and it was always my favorite type of cookie to make with my mom.  Since we always made them, I figured it was a staple for everyone.  Apparently I was wrong.  I asked my mom about the cookies after I learned that only half of you know what they are.  The press we have is from Italy, but I was sure the cookies weren’t Italian.  The cookies are in fact Norwegian which makes a whole lot more sense than Italian.  My dad is 100% Norwegian so my mom picked up making several traditional Norwegian foods when they got married.  One of those being these Spritz cookies.  I’m sure other cultures make them as well, but they are very traditional Norwegian cookies.

These are the best cookies to make with kids.  The dough is very simple to make, the cookies have a nice mild buttery flavor, and the process of making the cookies is fun.  Pressing the cookies out of the cookie press is always fun for older kids.  There are many options for spritz cookie presses if you just search online you'll find many options.  Once all of the cookies have been pressed, it’s time for sprinkles.  What kid doesn’t love putting sprinkles on cookies?!  Yes, you will likely end up with a wild amount of sprinkles, but that’s half the fun for kids.  If you prefer mature looking cookies, I’d suggest putting sprinkles on yourself.  However you choose to do it, just be sure to have fun and enjoy!  Head on over to pick up our Rustic Scoop™ Pancake and Waffle Mix so you can make these. 

Ingredients

1 Rustic Scoop™ Pancake and Waffle Mix

⅓ Cup Sugar of Choice*

9 Tablespoons Butter of choice

9 Tablespoons Shortening

¼ Cup Egg whites, 3 Tablespoons Aquafaba (Garbanzo Bean water), OR powdered egg replacer for 1 egg

1 teaspoon vanilla

Directions

Preheat your oven to 400° F.

In your mixing bowl, cream together the butter and shortening until well combined.  Next add the rest of the liquid ingredients and mix until well combined.  Slowly add the Rustic Scoop™ Pancake and Waffle Mix, mixing on medium speed while adding the mix.  Be sure to mix until everything is well combined.

*If you used coconut sugar, your cookies will be a tan color and a bit harder to color if you are wanting to do that.  It’s still possible.  Our photos are made with coconut sugar.

If you want to make colored cookies, divide the dough into bowls ( no more than three).  Use your favorite food coloring and color your dough to your liking.  Don’t make more than three colors or you won’t have enough dough to put in the press to make the cookies come out properly.  We only use natural food coloring.  For these pictured, we used beetroot powder for the red and spirulina for the green.  We used about 2 teaspoons of each in a small bowl and added water until we had a paste that wasn’t too thick or too watery.  Then add a little at a time into the dough until you get your desired color.  If you use too much spirulina, it can make the cookies taste funny.  A little bit goes a long way and with just a little spirulina and you can’t taste it.

Choose the shape that you want to use for your press.  We choose to do trees, wreaths, and flowers.  Whatever you want to do is great.  Fill the press with your dough almost to the top.  Put the top of the press on and press on your sheet pan until the dough comes out and sticks to the pan.  You do not want to use parchment paper or non-stick spray.  These need the pan to adhere to them and they won’t stick.  These cookies don’t spread much so put them close to each other, as close as the press will allow you to.  

Sprinkle with your favorite sprinkles.  These days there are so many options.  Once you are done sprinkling, bake for 6-8 minutes.  You do not want these cookies to brown at all.  They will feel “done” and not raw nor crisp.  Let the cookies cool and then place them on a cooling rack.  Enjoy!