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. Most spritz cookies are crunchy, but these are soft and chewy. I think I might like this version better than the one I usually use.
They are loaded with almond flavor thanks to the almond flour and dash of almond extract. Combine that with cherry and I am one happy happy baker!
Be sure to scroll past the recipe to see other delicious Christmas cookie recipes from the Fill the Cookie Jar bloggers.
Almond Cherry Spritz Cookies: gluten free spritz cookies made with almond flour topped with a cherry.
- 2 1/4 cups almond flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter
- 1/2 cup sugar
- 1 large egg
- 1/2 teaspoon almond extract
- glace cherries or maraschino cherries, well drained
- Preheat oven to 325 degrees. 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 degrees 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.
Get more Christmas cookie recipes in our ebook Bake the Season Bright available on Amazon Kindle.
Until next time, happy eating!
~Audrey
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.
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.
Thanks, Haley.
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.
Thanks, Joanne.
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.