Jump to Recipe
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}
These grain free and paleo spritz cookies are buttery sweet, easy to make and tons of fun to decorate for the holidays!
Author: Michele Rosen
Prep Time: 20 minutes
Cook Time: 6 minutes
chill time: 30 mins
Total Time: 26 minutes
Course:Baking/Dessert
Cuisine:Paleo
Servings: 48 cookies
Print this Recipe
4.56 from 43 votes
Ingredients
- 6tbspgrass fed butter or ghee, soft
- 1/2cupmaple sugar
- 1tsppure vanilla extract
- 1 tsp pure almond extract or an additional vanilla, if preferred
- 1largeeggroom temp
- 2 1/4cupsblanched almond flour
- 3tbspcoconut flour
- 1/4tspbaking soda
- 1/4tspfine grain sea salt
Icing:
- 2/3cuporganic powdered sugarOR homemade paleo powdered sugar*
- 1tbspdairy-free milk of choice
- 1/4tsppure vanilla extract
Instructions
Combine the almond and coconut flour, baking soda and salt in a large bowl, set aside.
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.
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.
Preheat your oven to 350 degrees. You will use a cookie press to deposit the dough onto an ungreased, non-stick baking sheet.
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.
Using your preferred shapes, press dough onto cookie sheet using the instructions for your cookie press*.
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.
Place baking sheet in the freezer for a few minutes before starting the next batch, then repeat until cookie dough is used up.
Decorate:
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:
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
Calories: 53kcal
Carbohydrates: 3g
Protein: 1g
Fat: 4g
Saturated Fat: 1g
Cholesterol: 7mg
Sodium: 33mg
Potassium: 2mg
Fiber: 0g
Sugar: 2g
Vitamin A: 50IU
Calcium: 12mg
Iron: 0.2mg
Did you make this recipe?
Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma
Shop Products and Ingredients:
Want More Paleo Christmas Cookies? Try One of These!
Perfect Cut-Out Sugar Cookies 
Big Chewy Gingerbread Cookies
Raspberry Thumbprint Cookies
Thick Chewy Snickerdoodles {Vegan}
Double Chocolate Mint Cookies {Vegan}
Chewy Molasses Cookies with Pecans and Cranberries
Almond Butter Blossom Cookies {Vegan}
Note: This post contains affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!
