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    Home » Recipes » Cookies

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    Almond Cherry Spritz Cookies: Deliciously Easy and Gluten-Free

    Published: Dec 3, 2015 · Modified: Jan 2, 2025 by Audrey · This post may contain affiliate links.

    Jump to Recipe Print Recipe
    Almond Cherry Spritz Cookies are festive gluten free cookies made with almond flour topped with a cherry.

    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.

    top down view of spritz cookies with text overlay 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.

    top down view of spritz cookies with text overlay gluten free cherry almond spritz cookies"

    Recipe

    Print Recipe Pin Recipe

    Ingredients
     

    • 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)

    Instructions
     

    • 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

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    Blood Orange Spritz Cookies
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    Cherry Nut Nuggets

    Get more Christmas cookie recipes in our ebook Bake the Season Bright available on Amazon Kindle.

    Until next time, happy eating!
    ~Audrey

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    Reader Interactions

    Comments

    1. Cindys Recipes and Writings

      December 03, 2015 at 2:05 pm

      My mom always put almond in here spritz cookies! Your softer version sounds delicious to me!

      Reply
      • Audrey

        December 03, 2015 at 3:34 pm

        I usually add almond extract but this was the first time with the flour too.

    2. Marlys (This and That)

      December 03, 2015 at 2:05 pm

      I always have problems using my cookie press. These cookies are wonderful.

      Reply
      • Audrey

        December 03, 2015 at 3:34 pm

        I usually do too, but this dough was really soft and they came out easier than my usually recipe.

    3. Haley Bradley

      December 03, 2015 at 2:31 pm

      These look amazing! I love cookies and they are beautiful.

      Reply
      • Audrey

        December 03, 2015 at 3:33 pm

        Thanks, Haley.

    4. Cynthia L

      December 03, 2015 at 3:14 pm

      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.

      Reply
      • Audrey

        December 03, 2015 at 3:32 pm

        Thanks, Cynthia. For some reason I only use my cookie press in December even though the cookies are fun for any occasion.

    5. Joanne/WineLady Cooks

      December 03, 2015 at 4:38 pm

      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.

      Reply
      • Audrey

        December 04, 2015 at 4:38 pm

        Thanks, Joanne.

    6. Kris ~Big Rigs 'n Lil' Cookies

      December 03, 2015 at 7:51 pm

      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.

      Reply
      • Audrey

        December 04, 2015 at 4:37 pm

        I only have one because Mom handed hers off to me, ha ha!

    7. Saundra

      December 04, 2015 at 9:30 am

      These totally remind me of a cherry amaretto!! Yummy!

      Reply
      • Audrey

        December 04, 2015 at 4:36 pm

        Now THAT sounds good right about now.

    8. Denise

      December 10, 2015 at 4:18 am

      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!

      Reply
      • Audrey

        December 10, 2015 at 1:18 pm

        Mom gave me hers since I was the only one that every used it anyway. I think they are so much fun.

    9. Heidi

      November 13, 2016 at 7:38 pm

      These look so cute and delicious!

      Reply
    10. Jan

      December 07, 2017 at 3:53 pm

      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

      Reply
      • Audrey

        December 11, 2017 at 9:53 am

        And I only make them at Christmas time, go figure

    11. Mary

      November 17, 2019 at 7:48 am

      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

      Reply
      • Audrey

        November 18, 2019 at 1:06 pm

        I am not sure, since I don't normally freeze baked cookies. I think they would be okay.

    12. Emma

      December 14, 2019 at 6:50 pm

      I made these tonight! Easy and tasty! Took a bit longer to bake, but delicious!

      Reply
      • Audrey

        December 15, 2019 at 6:40 am

        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.

    13. Rick Williams

      December 18, 2020 at 3:38 pm

      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.

      Reply
      • Audrey

        December 18, 2020 at 3:52 pm

        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.

    14. lynne

      November 03, 2021 at 3:57 pm

      must you use a cookie press could you just drop them?

      Reply
      • Audrey

        November 04, 2021 at 12:57 pm

        Sure, they won't have the fun shape of the cookie press, but they will still taste fabulous.

    15. Inger

      December 08, 2021 at 10:44 am

      The cherry is so cute in the center of these! They'd be perfect spring / summer cookies too!

      Reply
    16. Jolene

      December 10, 2021 at 4:28 am

      Love that these are gluten free! Delicious and pretty too!

      Reply
    17. Radha

      December 12, 2021 at 8:57 am

      Love almonds and this one is spot on for me!

      Reply
    18. Adrian

      December 04, 2022 at 6:13 pm

      How many cookies does this yield?

      Reply
      • Audrey

        December 06, 2022 at 10:47 am

        About 6 dozen. It depends on how big you make each cookie.

    19. Adrian

      December 08, 2022 at 2:45 pm

      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.

      Reply
    20. Sherri

      December 07, 2023 at 5:04 pm

      WHAT did I do wrong!!!! Flat mess

      Reply
      • Audrey

        December 08, 2023 at 2:40 pm

        Oooh! I hate it when that happens. I hope they at least tasted good. Spritz cookies can go flat if the dough is too soft. But if it is too thick it is impossible to press it. I usually try to bake a few first to see if they will hold up and then add more flour if needed.

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