Who needs some new cookie recipes for this Holiday Season? Pull out your cookie press and make these easy and beautiful gluten-free Almond Cherry Spritz Cookies.
I love using my cookie press, which is almost as old as I am. It still works fine so why replace it?
But, if I were to buy a new one, this one from OXO has good reviews.
Most spritz cookie recipes I've tried are crunchy, but these are soft and chewy. I think I might like this version better than the one I usually use.
Ingredients for Almond Cherry Spritz Cookies
These Almond Cherry Spritz Cookies are loaded with almond flavor thanks to the almond flour and dash of almond extract.
For the cherry, I prefer glace cherries, the ones with the fruitcake mix not maraschino cherries. If you want to use maraschino cherries instead, be sure to drain completely and blot dry so the cherry juice doesn't seep into the cookies and make a mess.
Other than that the ingredients are your basic baking ingredients: butter, sugar, egg, baking powder, and salt.
Almond Cherry Spritz Cookies
- 2 ¼ cups almond flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter
- ½ cup sugar
- 1 large egg
- ½ teaspoon almond extract
- glace cherries (or maraschino cherries, well drained)
- Preheat oven to 325° F. Cut cherries in half.
- In a medium bowl, whisk together almond flour, baking powder and salt.
- In a large bowl beat together butter and sugar until light and creamy, 1-2 minutes.
- Add egg and almond extract to to butter mixture and beat until smooth. Beat in almond flour mixture.
- Put dough in cookie press and press cookies per manufacturer's instructions. Add cherry half for decoration.
- Bake at 325° F until just beginning to turn brown on edges, about 8-10 minutes.
- Let cookies rest about 1 minute then move from baking sheet to cooling rack.
More Cookie Recipes
Get more Christmas cookie recipes in our ebook Bake the Season Bright available on Amazon Kindle.
Until next time, happy eating!
Cindys Recipes and Writings
My mom always put almond in here spritz cookies! Your softer version sounds delicious to me!
I usually add almond extract but this was the first time with the flour too.
Marlys (This and That)
I always have problems using my cookie press. These cookies are wonderful.
I usually do too, but this dough was really soft and they came out easier than my usually recipe.
These look amazing! I love cookies and they are beautiful.
I have never used almond flour, but will have to give it a try. I also have never used a cookie press! I think I must have been living under a rock. These cookies look delicious and I love the addition of a cherry on them. Thanks for being a part of the Fill The cookie Jar group. I am always excited to see what you have been baking.
Thanks, Cynthia. For some reason I only use my cookie press in December even though the cookies are fun for any occasion.
Hi Audrey, Your spritz cookies look so beautiful and festive. My daughter loves to make spritz cookies, I'm going to share your recipe with her.
Kris ~Big Rigs 'n Lil' Cookies
I've been trying to use almond flour in more recipes, and I bet these would have amazing taste by using it. Once I get a new cookie press, I will have to try your recipe.
I only have one because Mom handed hers off to me, ha ha!
These totally remind me of a cherry amaretto!! Yummy!
Now THAT sounds good right about now.
My mother had this cool cookie press and I used it all the time while growing up. I never purchased one for myself until just this year! It looks exactly like hers and I found it at an antique store. These would be perfect to use it with!! Fun co-hosting #HomeMattersParty with you!
Mom gave me hers since I was the only one that every used it anyway. I think they are so much fun.
These look so cute and delicious!
Can you believe I've never made a spritz cookie! But I sure eat them everytime I see them! Thanks for sharing this cutie patootie one at Celebrate365 Cookie Exhcange
And I only make them at Christmas time, go figure
Do these cookies freeze well? I would like to make them this week and freeze them for my Christmas cookie tray I usually put together Christmas week
I am not sure, since I don't normally freeze baked cookies. I think they would be okay.
I made these tonight! Easy and tasty! Took a bit longer to bake, but delicious!
All ovens are a little different, and I have found with gluten free recipes the time can vary a bit because the consistency can vary a bit more than wheat flour. Maybe it is just me. I am glad you liked them.
Sorry but this dough is far too soft to use as is. Trying to run it through the cookie press straight out of the bowl was impossible and left a loose, unformed blob. I had to refrigerate it overnight before it came close to holding a shape.
Spritz cookie dough needs to be soft, but you are right it shouldn't be too soft that it blobs. That is so frustrating! Refrigerating was a great save.
You also could have added more flour, a little at a time. Different brands of flour, whether it is almond flour or wheat flour, can have different moisture levels.
must you use a cookie press could you just drop them?
Sure, they won't have the fun shape of the cookie press, but they will still taste fabulous.
The cherry is so cute in the center of these! They'd be perfect spring / summer cookies too!
Love that these are gluten free! Delicious and pretty too!
Love almonds and this one is spot on for me!
How many cookies does this yield?
About 6 dozen. It depends on how big you make each cookie.
I unfortunately had to scrap this recipe after trying several times to get them to hold their form as they baked. Tried a few trouble-shooting methods to no avail. The dough tastes amazing and they press beautifully but they spread very thin while baking and turned into boobs. Still tasted delicious but finally gave up and used a recipe with all purpose flour. Maybe I'll try again when I'm not in a time crunch to have them done.