Chocolate Spritz Cookies (Gluten Free)
Rich cocoa spritz cookies made gluten free with a 1:1 flour blend and finished with white pearl sprinkles.
🍳 Cook: 7 min
Ingredients
| 1 cup | 240 ml | butter, softened to room temperature |
| 1 cup | 240 ml | sugar |
| 1 | large egg | |
| 1 tsp | 5 ml | vanilla extract |
| 2 1/4 cups | 540 ml | Bob's Red Mill 1:1 Gluten Free Flour |
| 1/3 cup | 80 ml | unsweetened cocoa |
| 1/2 tsp | 2.5 ml | salt |
| — | white pearl sprinkles for garnish |
Instructions
- Preheat oven to 350F.
- In an electric stand mixer, cream butter, sugar, egg and vanilla until fluffy.
- In a separate bowl, stir together the flour, cocoa powder, and salt. Slowly incorporate into the butter mixture using the mixer until fully combined and smooth.
- Load dough into your cookie press. Operate cookie press according to package instructions, pressing cookies onto a large ungreased cookie sheet. (The cookies won't come out of the press cleanly if your sheet is greased.) Sprinkle with sprinkles of your choice if desired.
- Bake at 350 degrees for 5-7 minutes or until set. Carefully place on wire rack to cool.
- Enjoy!