These grain free and paleo spritz cookies are buttery sweet, easy to make and tons of fun to decorate for the holidays!
Last year my perfect paleo cutout sugar cookies were a huge hit. Both with readers and my own family! I didn’t even consider making spritz cookies until November when a reader requested them.
It was one of those requests that go me so excited that I dropped everything I was doing to make the cookies. Totally worth it – these spritz cookies are easy, FUN, festive, and totally yummy too!
Before tackling spritz cookies, I had to make sure I had a good cookie press. I’d never worked with one of these before, but, as it turns out it’s really simple. Just fill with dough, attach the disc you want, and press onto the uncreased cookie sheet!
Of course, I had to make sure the dough I worked with was, well, workable. The dough is the key here. I tweaked my sugar cookie recipe by increasing the butter (or ghee), using maple sugar instead of honey, more almond flour, less coconut flour.
The result was a buttery sweet cookie that gave me no issues whatsoever with sticking to the cookie press or baking sheet! Score!
Some tips for making the dough work well for you:
1. Make sure everything is at room temperature to start to ensure a nice smooth dough.
2. Cream together the butter and maple sugar well before add the remaining wet ingredients in. I actually just used a silicone spatula for this step and it worked out well.
3. Chill the cookie dough at least 30 minutes to get rid of any stickiness.
4. Let dough sit a few minutes after chilling before placing in the cookie press.
5. Watch them in the oven – these small cookies are easy to over-bake and only need about 5-6 minutes!
Onto the decorating! Obviously not everything you see here is PALEO, and it’s completely up to you how you decorate these cookies.
I created a paleo icing with homemade powdered sugar (see recipe notes for instructions.) If you’re not up for homemade powdered sugar, you can also use organic powdered sugar for a perfect drizzly white icing.
Melted dark chocolate and coconut flakes are two more ways to decorate while keeping the cookies paleo. My kids wanted to go all out with colored sugar and sprinkles, and hey, it’s the holidays and I’m not mad at it!
I hope you’re ready for a fun cookie project that’s guaranteed to have everyone smiling! Grab a kid or two, your cookie press, and some mixing bowls and let’s make the best paleo spritz cookies this Christmas!
Spritz Cookies {Paleo, Gluten-Free}
Spritz Cookies {Paleo, Gluten Free}
Ingredients
- 6 tbsp grass fed butter or ghee, soft
- 1/2 cup maple sugar
- 1 tsp pure vanilla extract
- 1 tsp pure almond extract or an additional vanilla, if preferred
- 1 large egg room temp
- 2 1/4 cups blanched almond flour
- 3 tbsp coconut flour
- 1/4 tsp baking soda
- 1/4 tsp fine grain sea salt
Icing:
- 2/3 cup organic powdered sugar OR homemade paleo powdered sugar*
- 1 tbsp dairy-free milk of choice
- 1/4 tsp pure vanilla extract
Instructions
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Combine the almond and coconut flour, baking soda and salt in a large bowl, set aside.
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Using a whisk or electric mixer, cream the butter and sugar until well combined in a separate large bowl. Add the extracts and egg; mix on low speed until smooth.
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Add in the dry ingredients and stir well with a silicone spatula or spoon until a cookie dough forms. Place the dough in the fridge and chill for 30 minutes. You can also cover or wrap the dough and chill up to 24 hours.
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Preheat your oven to 350 degrees. You will use a cookie press to deposit the dough onto an ungreased, non-stick baking sheet.
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Allow dough to soften enough to place in the cookie press. You’ll probably have to refill it 3 times to make all the cookies.
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Using your preferred shapes, press dough onto cookie sheet using the instructions for your cookie press*.
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Bake 6 minutes or until set and beginning to turn light brown. Remove from oven and allow to cool for a minute on the baking sheet, then transfer to wire racks to cool completely.
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Place baking sheet in the freezer for a few minutes before starting the next batch, then repeat until cookie dough is used up.
Decorate:
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For the icing, whisk together all ingredients to get a smooth consistency, good for drizzling. Drizzle onto cooled cookies and decorate as desired.
Other decorating ideas:
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Melted dark chocolate, coconut flakes, clear sugar or whatever you like. Enjoy!
Recipe Notes
* To make your own paleo powdered sugar, combined 1 cup maple sugar (or coconut sugar) and 1 Tbsp tapioca flour in a food processor or high speed blender and blend until a powdery consistency is reached. Use just the amount of the resulting mixture specified in the recipe (2/3 cup) and save the rest for another use.
Nutrition
Shop Products and Ingredients:
Want More Paleo Christmas Cookies? Try One of These!
Thick Chewy Snickerdoodles {Vegan}
Double Chocolate Mint Cookies {Vegan}
Chewy Molasses Cookies with Pecans and Cranberries
Almond Butter Blossom Cookies {Vegan}
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If you don’t have maple sugar, are there any substitutes you can use?
Thanks 🙂
Can’t wait to try these! Can I sub the butter/ ghee for something else? I’m
Dairy free.
Thank you for this!! I’ve been looking for a paleo re joe for my cookie press. Could coconut sugar look as a sub to maple sugar?
I used coconut sugar they were delish
Thank you! I was wondering if I could use coconut sugar instead.
Amazing! I used palm shortening, because it’s what I had. Texture and flavor spot on. I love that these are so easy to make, and fast with the cookie press! I’m going to be making these again with a trefoil shape during Girl Scout cookie season!
Sounds great! Glad the shortening work and happy you liked them!
YEA!!! I have a cookie press that’s been sitting in my pantry for two years now! Can’t wait to make these…and your sugar cookies too! Thank you!!! 🙂
Oh you’ll love them, enjoy!
Thanks for sharing! Do thy keep long in a cookie tin?
I know I shouldn’t be surprised, but these are terrific. My daughter and her GF friend want to bake Christmas cookies to decorate and she was overwhelmed looking up a bunch of recipes. I told her to go to paleorunningmomma because her cookies are YUM. These did not disappoint. I love almond flavoring, but her friend discovered she does not – so next time they will use double vanilla. Definitely will bake these again. They are great for the cookie press or for rolling and cutting (which is what they did).
I really liked these, but I kinda like strong almond flavor. Next time I might add just a 1/4 tsp more.
Would it work to use Coconut Palm Sugar vs Maple sugar?
Can you substitute a flax egg?
These cookies are so fun and delicious! My kids had a blast pressing and decorating them. I put the completely cooled cookies in an airtight container on the counter, the next morning they were soft and no longer had any crunch. What happened? Were they meant to all be eaten right away?
Coconut flour doesn’t crisp up. Maybe leaving them loosely covered would work better? Did you find an answer?
This is the fourth recipe I have used since getting my cookie press. This recipe has the best flavor so far. I guess it’s a combination of the maple sugar and almond flour.
How about a maple sugar and cream cheese press cookie recipe? Thanks!
I’m completely sugar free, so I will make these with a powdered monk fruit/erythritol blend and let you know how it works out! Thank you for the recipe! 🙂
Hi! Can I use coconut sugar instead of maple sugar?
My family and I loved these! The flavor and texture are amazing!!! I found natural food coloring so I was able to make the drizzle healthy and that made me feel even better.
Wow!! I thought I had thrown away my Wilton cookie press but I found it! These are sooo good! If you haven’t tried them, you must!! I drizzled some with melted chocolate and others I did a half dip into the chocolate…they looked so professional! But the flavor…spot on to what I remember! I love spritz cookies because you get a lot out of a recipe and they are bite-size, perfect after a big meal. Nobody knew they were paleo!! Thank you for all that you do!!!
Made these with my grandkids. They loved them!
Was wondering if you could use Stevia or Erythritol with this Recipe.
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