Allergy-Friendly Spritz CookiesAllergy-Friendly Spritz Cookies
Allergy-Friendly Spritz Cookies
Allergy-Friendly Spritz Cookies
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Recipe - The Fresh Grocer of Hanover Mall
Allergy-Friendly Spritz Cookies
Allergy-Friendly Spritz Cookies
Prep Time15 Minutes
Servings12
Cook Time12 Minutes
Calories270
Ingredients
1 cup natural buttery spread with olive oil, softened
2/3 cup granulated sugar
2 tablespoons dry vegan and gluten-free egg substitute
1 teaspoon vanilla extract
1/2 teaspoon orange extract
2 1/3 cups gluten-free all-purpose flour
Holiday-colored sprinkles (optional)
Melted chocolate chips (optional)
Directions
  1. Line 2 rimmed baking pans with parchment paper. In large bowl, with mixer on medium-high speed, beat buttery spread and sugar 30 seconds or just until incorporated. Add egg substitute, vanilla extract, orange extract and 1/4 cup water; beat 30 seconds or just until incorporated, scraping down bowl occasionally. With mixer on low speed, add flour; beat 30 seconds or just until incorporated. Makes about 2 1/2 cups dough.
  2. Transfer 1/2 the dough to large pastry bag fitted with large flower or star tip. Pipe dough into holiday shapes such as candy canes, ornaments, stars, trees and/or wreaths onto 1 prepared pan; add sprinkles, if desired. Repeat with remaining 1/2 the dough and second prepared pan. Freeze cookies on pans 15 minutes or until chilled.
  3. Preheat oven to 375°. Bake cookies 12 minutes or until bottoms are golden brown; cool 5 minutes on pans, then transfer to wire rack to cool completely.
  4. Dip cooled cookies in melted chocolate, if desired, and place back on same pans; sprinkle with sprinkles, if desired, and refrigerate 10 minutes or until chocolate is hardened. Makes about 24 cookies.

Chef Tip(s): To melt chocolate chips: Heat chocolate chips in small microwave-safe bowl in microwave oven on high 1 minute or until melted, stirring every 20 seconds.

Nutritional Information

Approximate nutritional values per serving (2 cookies): 270 Calories, 15g Fat, 5g Saturated Fat, 0mg Cholesterol, 217mg Sodium, 30g Carbohydrates, 0g Fiber, 11g Sugars, 11g Added Sugars, 2g Protein

15 minutes
Prep Time
12 minutes
Cook Time
12
Servings
270
Calories

Shop Ingredients

Makes 12 servings
1 cup natural buttery spread with olive oil, softened
Not Available
2/3 cup granulated sugar
Domino Premium Pure Cane Granulated Sugar, 4 lb
Domino Premium Pure Cane Granulated Sugar, 4 lb
On Sale! Limit 4
$2.99 was $3.69$0.75/lb
2 tablespoons dry vegan and gluten-free egg substitute
Not Available
1 teaspoon vanilla extract
McCormick Pure Vanilla Extract, 1 fl oz
McCormick Pure Vanilla Extract, 1 fl oz
On Sale!
$3.99 was $4.79$3.99/fl oz
1/2 teaspoon orange extract
McCormick Pure Orange Extract, 1 fl oz
McCormick Pure Orange Extract, 1 fl oz
On Sale!
$4.99 was $5.79$4.99/fl oz
2 1/3 cups gluten-free all-purpose flour
Krusteaz Gluten Free All Purpose Flour, 32 oz
Krusteaz Gluten Free All Purpose Flour, 32 oz
$6.99$0.22/oz
Holiday-colored sprinkles (optional)
Fresh Bake Sprinkles / Decorette Quinns, 1 pound
Fresh Bake Sprinkles / Decorette Quinns, 1 pound
$4.99/lb$4.99/lb
Melted chocolate chips (optional)
Hershey's Milk Chocolate Chips, 11.5 oz
Hershey's Milk Chocolate Chips, 11.5 oz
On Sale! Limit 4
$3.49 was $3.79$0.30/oz

Nutritional Information

Approximate nutritional values per serving (2 cookies): 270 Calories, 15g Fat, 5g Saturated Fat, 0mg Cholesterol, 217mg Sodium, 30g Carbohydrates, 0g Fiber, 11g Sugars, 11g Added Sugars, 2g Protein

Directions

  1. Line 2 rimmed baking pans with parchment paper. In large bowl, with mixer on medium-high speed, beat buttery spread and sugar 30 seconds or just until incorporated. Add egg substitute, vanilla extract, orange extract and 1/4 cup water; beat 30 seconds or just until incorporated, scraping down bowl occasionally. With mixer on low speed, add flour; beat 30 seconds or just until incorporated. Makes about 2 1/2 cups dough.
  2. Transfer 1/2 the dough to large pastry bag fitted with large flower or star tip. Pipe dough into holiday shapes such as candy canes, ornaments, stars, trees and/or wreaths onto 1 prepared pan; add sprinkles, if desired. Repeat with remaining 1/2 the dough and second prepared pan. Freeze cookies on pans 15 minutes or until chilled.
  3. Preheat oven to 375°. Bake cookies 12 minutes or until bottoms are golden brown; cool 5 minutes on pans, then transfer to wire rack to cool completely.
  4. Dip cooled cookies in melted chocolate, if desired, and place back on same pans; sprinkle with sprinkles, if desired, and refrigerate 10 minutes or until chocolate is hardened. Makes about 24 cookies.

Chef Tip(s): To melt chocolate chips: Heat chocolate chips in small microwave-safe bowl in microwave oven on high 1 minute or until melted, stirring every 20 seconds.