Gluten-free Swedish Spritz Cookies made with Ghee

Prep Notes

These cookies are rich and buttery with a pleasant hint of almond. For those that aren’t able to have full dairy, but
can tolerate ghee, these cookies are a nice treat!


14 Tbs ghee
2 Tbs unsweetened almond milk
1 tsp sea salt
3/4 cup granulated sugar 
1 egg
2 1/4 cup sifted all purpose gluten-free flour (I use Bob’s Red Mill)
1/2 tsp baking powder 
1 tsp pure almond extract
Colored sugar, jimmies or nonpareils


Preheat oven to 400 degrees F. Line cookie sheets with parchment paper & set aside.

In a large bowl, combine ghee, almond milk and sea salt until combined. Mix in sugar. Add egg and beat until creamy.

Combine gluten-free flour and baking powder. Slowly mix flour mixture into creamed mixture. Add almond extract and mix again until thoroughly combined.

Place dough into a cookie press and operate according to instructions, pressing dough out onto prepared cookie sheets in desired shapes and sprinkle with colored sugar, jimmies or nonpareils.

Bake for 8 minutes or until cookie bottoms are lightly golden. Check often, be careful not to over bake!

Let cool on cookie sheets for a few minutes before carefully transferring to cookie racks to cool completely. Store in airtight container. These freeze very well!


These cookies are gluten-free, soy-free & vegetarian.