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5 from 1 vote
Easy to make gluten-free and dairy-free spritz cookies recipe that melts in your mouth on every bite, a perfect addition for your holiday cookie swap party.
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Tapioca Spritz Cookies
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 
Easy to make dairy-free and gluten-free spritz cookies recipe that melts in your mouth on every bite, a perfect addition for your holiday cookie swap.
Course: Snack
Cuisine: American, Indonesian
Servings: 70 cookies
Author: Ina Wrobel
Ingredients
  • 1/2 cup dairy-free butter, softened
  • 3/4 cup icing sugar /powder sugar
  • 2 egg yolks
  • 3/4 cup coconut cream
  • 3 cup tapioca flour
For decoration (optional):
  • Mini chocolate chip, candied cherry, sugar sprinkle.
Instructions
  1. In a mixing bowl, use the electric mixer, beat the sugar, butter and egg yolk until light color.
  2. Add coconut cream, mix it well.
  3. Add tapioca flour, mix it until all well blended.
  4. Preheat oven to 350° F.
  5. Prepare the baking sheet layer it with parchment paper.
  6. Put some portion of the dough in the icing bag with the star piping tip.
  7. Squish the dough, pipe it out on to the baking sheet, pipe it to make a flower shape.
  8. Put the mini chocolate chip or candied cherry (any decoration ingredient you use) on the cookie tip.
  9. Bake it in the oven for 8-10 minutes.
  10. Leave the cookie cool on the baking sheet for 5 minutes before moving them to the wire rack, leave the cookie until it completely cool before putting them in the jar.
Recipe Notes

Do you make this Tapioca Spritz Cookies? Take a picture of your delicious cookies, hashtag #craftyforhome, or you can tag @craftyforhome on Instagram.