Gluten Free Vegan Allergy Friendly Bakery Spritz Cookies

Dairy Free, Egg Free, Gluten Free, Nut Free, Seed Free, Top 8 Allergy Free, Vegan, Vegetarian

Crispy, buttery cookies from the bakery or made at holiday time with a spritz gun are some of the most nostalgic sweets people think about.  A little sprinkle cookie or two logs sandwiched together with jam and dipped in chocolate is New York bakery staple and for good reason.  Simple and satisfying! There is many a mom who made the same version (and still do) at Christmastime with a spritz gun, make delicate little trees and stars with colored sugars and non-pareils.  This is a very basic recipe, but the finesse is in the handling of the dough.

I have made literally THOUSANDS of these over the years at work with a giant pastry bag and a star tip and you can do the same!  Whether you have a spritz gun or pastry bags with a piping tip it can work either way.  I have all tested it to be safe with all variations for safe needs so please read my recipe notes below! 👇 It will make a difference in the final cookie.  The ingredients are very minimal, and the dough is very easy!  Gather up all your favorite cookie decorations and have a game plan before you start to make it easier.

Have a little throwback cookie memory with this recipe!  Be well and remember life is short so eat dessert first…safely!!! 💙👩🏻‍🍳

Ingredients and Substitutions

Safe Butter/Regular Butter –Safe shortening (I love Spectrum palm shortening if you need vegan or soy free) or vegan butter is what to use for a dairy allergy or vegans.  I prefer shortening because vegan butter has too much moisture which keeps the cookie from getting crispy.  If dairy is safe for you then PLEASE use butter.  They will you the crispiest version of the cookie.  I’m not the biggest fan of coconut oil for the spritz cookies because they don’t allow the cookie to hold its shape.

Gluten Free or Regular Flour – This recipe can be made with either regular all-purpose flour or gluten free flour.  If using a gluten free flour blend, stick to the 140 g. per cup and use a blend that has xanthan gum.  Add ¼ tsp. per cup of flour if it does not have it.  Remember all gluten free blends are different with different densities there will have to be minor adjustments depending on the one you use, but they are minimal.  I use King Arthur Flour Measure for Measure gluten free flour blend.

Egg/Applesauce – This is your safe option.  If egg allergic you can even use Ener-G egg replacer.

Decorations – There are so many fun options but something to take note of is if the sprinkles/sugar/candies etc. are oven safe.  It’s a big bummer to do all the work just to have the decorations bleed all out.  I like to sandwich with safe jam/jelly and dip in chocolate.  Pascha dairy free chocolate and Crofter’s jam are my faves.

Food Coloring – Tinting the dough is fun to make wreaths, trees, and anything else you might like.  My safe go to colors are Americolor, Betty Crocker and Cake Mate.  I also prefer gel color as you need less, and it blends much better.

Spritz Press/Pastry Bag – Either of these are fine to use.  The recipe is meant to be used with one of those but if don’t have then you can double bag freezer Ziplocs, put the dough in and snip the tip to pipe.  It’s a little more difficult but hey-cookies are worth it!

**As always, please check which brands are safe for your needs**

Gluten Free Vegan Allergy Friendly Bakery Spritz Cookies

Dairy Free, Egg Free, Gluten Free, Nut Free, Seed Free, Top 8 Allergy Free, Vegan, Vegetarian

Author: Katie Martino Lopez

Prep Time: 10 minutes dough prep, about 20 minutes piping and decorating


Cook Time: 13-18 minutes

Yield: 2 1/2- 4 dozen, depending on size and if sandwiching


  • 1 c. (8 oz.) safe shortening, vegan butter or regular butter, room temperature but not warm
  • ½ c. granulated sugar
  • 1 egg OR ¼ c. applesauce, room temperature but not warm
  • 1 tsp. vanilla extract
  • 2 ½ c. gluten free all-purpose gluten free flour blend with xanthan gum or regular flour
  • Pinch salt
  • Decorations such as sprinkles, colored sugar, candies, chocolate chips
  • Safe chocolate for dipping
  • Jelly/jam for sandwiching cookies


  1. Preheat oven to 350 degrees.
  2. Combine flour and salt and set aside.
  3. In a stand mixer or in medium bowl using a hand mixer, cream the sugar and safe butter/shortening until light and fluffy but not soft. If it is too soft the cookies will spread.  Add the flour mixture and blend until JUST combined.  FOR GLUTEN FREE: Take out 3-4 Tbls. from the original measurement and add if the dough is too soft.  The gluten free dough can be drier.  Overmixing will make a chewy soft cookie for either variation.  Color the dough at this point.
  4. Have a pastry (piping) bag prepared with a #4-star tip or fill the tube of your cookie press. On parchment lined sheet pans, pipe the cookies evenly.  It is VERY important to keep cookies if the same size and thickness on a sheet pan at one time or they will bake unevenly.  I like to pipe rosettes and logs for sandwiching.  Don’t make too thick or the cookies will bake unevenly.  Don’t be worried if it’s hard to pipe! The dough is a bit strong.
  5. Decorate the cookies with oven safe decorations. If the decorations are not sticking, lightly brush the top of the cookie with some water to help them stick.  If adding sprinkles/sugars that might bleed, add them to the top of the cookies halfway during the baking.  Open and close the oven quickly so you don’t lose all the heat inside.
  6. Immediately bake the cookies for 12-15 minutes or until lightly browned. Let cool on a wire rack. 
  7. If sandwiching cookies: After cookies are cool, flip the cookies over and match up proper sizes. Pipe or lightly spoon jelly or melted chocolate in the center of the cookie.  DON’T add too much or it will leak out.  Add the top and lightly press down.  At this point I like to dip the tops in chocolate and add sprinkles or colored décor.  Very traditional bakery style!!  Refrigerate until chocolate is set.
  8. Cookies will keep up to 2 weeks at room temperature in an airtight container.

Recipe Notes

  • I’m not a big fan of freezing these cookies. They are too delicate and get mushy when defrosting.
  • Have all your decorations ready to go when cool! It’s so fun to decorate and make a platter of originals.
  • Spritz cookies are THE BEST cookies to give as gifts! They keep perfectly at room temperature for quite a while and are very friendly to all tastes.



As we all know, reading labels and preparing food when managing allergies is a job within itself with much responsibility. All the brands I use are ones that I have contacted, and Casey has eaten safely. That being said, I must remind…

Please do your own research when deciding which products and foods are safe for the allergies you manage. These are the ones that are safe for our needs but may not be for you. Everyone has different comfort levels with manufacturing and production procedures.

And, as a friendly reminder, always have 2 epinephrine auto injectors on hand!

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