I love piped butter cookies, also known as spritz cookies. When made correctly, they are crisp, fragile, somewhat dry, buttery and melt-in-your-mouth delicious. Simple, elegant, traditional, timeless, a purist's cookie really. Our gluten free spritz cookies contain only a few ingredients - butter, sugars, salt, egg, vanilla extract, gluten free flour and xanthan gum. They are so simple, it is easy to alter the flavor to include citrus zests, rum, almond extract, etc. Don't be intimadated by the thousands of variations in shape, color, ingredient and garnish. Find your own!
On medium-high speed, cream butter, sugar and powdered sugar in a mixer with a paddle attachment until light and fluffy.
On low speed, add eggs, yolk and vanilla and mix to combine. Scrape down bowl thoroughly and mix again briefly.
In a separate bowl, whisk together Cheatin' Wheat Gluten Free Flour, salt and xanthan gum. Add flour to the butter mixture and paddle on low until combined.
Using a pastry bag fitted with a large star tip, pipe the cookies onto pans lined with parchment paper allowing 2” between cookies. There are a variety of shapes to choose from. If you are new to using a pasty bag, pick an easy shape. It takes more hand-strength than you think to pipe consistently and accurately.
Freeze or refrigerate raw cookies until firm.
Preheat oven to 375 degrees.
Bake directly from the freezer until golden around the edges, about 12-15 minutes.
If you notice there is no baking powder, you are correct! While some recipes include baking powder, I find that the cookies maintain their shape better without it.