Spritz Cookies With Homemade Food Coloring - Dr. Axe

Christmas Spritz Cookies (With Homemade Food Coloring!)

Spritz cookies recipe - Dr. Axe

‘Tis the season for cookies! The holidays are one of my favorite times for baking, and spritz cookies are the perfect treat to make. These yummy cookies are perfect for serving at Christmas parties, leaving out for Santa or giving as gifts. Gluten-free and delicious? I’m in.

What Are Spritz Cookies?

Spritz cookies are available year-round, but they tend to be most popular during the Christmas season. Spritz cookies most likely originated from Germany; Spritz comes from spritzgebäck, which means “to squirt” in German. It sounds weird, but since a cookie press is used to “squirt” the dough on to a baking sheet, it makes sense. Spritz cookies come in all sorts of shapes thanks to the cookie press discs that are used.

Spritz cookies recipe - Dr. Axe

If you’re lucky enough to be in Germany during the holidays, you’ll find this cookie all over the Christmas markets. But luckily, you can also make a healthy version right at home.

Nutrition Facts

Traditionally, spritz cookies are made with just a few ingredients: butter, sugar, vanilla, eggs, flour and salt. That would be fine if you just had one, but, trust me, no one has ever had just one spritz cookie! So, I set out to get the same great spritz cookie taste with healthier ingredients, and these gluten-free spritz cookies definitely fit the bill.

I’ve replaced plain, all-purpose flour with Paleo flour, making this safe for gluten-free cookie lovers. Instead of butter, I’ve used coconut oil, which adds that smooth, buttery taste without any dairy. It’s great for raising good cholesterol levels and helping keep your heart healthy. Using coconut oil in place of butter also keeps these cookies vegan.


This spritz cookies recipe also lightens up the sugar load. Table sugar is tough on the body; it can send blood sugar levels out of whack, which increases your risk of type 2 diabetes and spells disaster if you’re trying to maintain normal blood sugar.

So instead, we’re sweetening up this spritz cookie recipe with maple syrup. It ranks lower on the glycemic index and contains extra nutrients, like antioxidants, that regular sugar doesn’t have.

When you’re purchasing your syrup, be sure to read the ingredients list. You want to purchase one, ideally organic, that’s only got “pure maple syrup” listed. That means it’s not mixed with high fructose corn syrup or other added sugars. Hint: the pancake syrup sold in most supermarkets is not maple syrup!

Spritz cookies recipe - Dr. Axe

For extra fiber and protein, I’ve added flaxseed meal, which is just ground-up flax seeds. These small seeds are packed with omega-3 fatty acids, improve digestive health and help you feel full.

Finally, you might wonder why you need beet juice and spirulina for this spritz cookie recipe. Well, we’re using these as natural food coloring. Traditional food coloring can be really harmful to your health, so I steer clear of them. Some studies have even linked food dyes to attention-deficit/hyperactivity disorder (ADHD) in children. They can also cause allergic reactions.

Instead, we can give these spritz cookies gorgeous holiday colors with no scary additives. We’ll use nature’s own vibrant ingredients for a much better-for-you alternative. The green from spirulina and red from beet juice are perfect for baking festive cookies.

Spritz cookies ingredients - Dr. Axe

I think you’ll agree, when it comes to cookie nutrition, this spritz recipe is pretty awesome! Here’s what you’ll get in one cookie:

  • 75 calories
  • 2.1 grams protein
  • 2.3 grams fat
  • 12.7 grams carbohydrates
  • 1.7 grams fiber
  • 4.3 grams sugar
  • 0.667 milligrams manganese (37 percent DV)
  • 0.128 milligrams vitamin B2 (12 percent DV)
  • 0.104 milligrams copper (12 percent DV)
  • 6.7 micrograms selenium (12 percent DV)

How to Make Spritz Cookies

Spritz cookies might look complicated, but they’re actually fairly straightforward. You do need a cookie press to make these. Most cookie presses are manual and feature a cylinder with a plunger on one end, and a disc on the other, which gives the cookies the different shapes and a professional look. Your cookies will look like they came straight from the bakery!

If you’re still getting the hang of your cookie press, you might want to do a few practice runs so your cookies look as good as possible before serving to company — you likely won’t have trouble getting help eating the “duds.”

Once you’ve got the cookie press nailed down, these spritz cookies are smooth sailing. Start by preheating the oven to 350 degrees Fahrenheit.

Spritz cookies step 1 - Dr. Axe

In a medium-sized bowl, combine 1 cup Paleo flour, ½ teaspoon baking powder, ¼ cup maple syrup, 1 tablespoon coconut oil, 1 teaspoon vanilla, 2 teaspoons almond extract, 2 tablespoons flaxseed meal, ¼ cup water and beet juice.

Spritz cookies step 2 - Dr. Axe

Mix the ingredients together using either a hand-held mixer or manually.

Spritz cookies step 3 - Dr. Axe

Once the dough is mixed up, choose your cookie shape for the cookie press.

Spritz cookies step 4 - Dr. Axe

Spoon the mixture into the cookie press.

Spritz cookies step 5 - Dr. Axe

Use the cookie press to spritz the cookies onto a lined baking sheet.


Spritz cookies step 6 - Dr. Axe

In a separate bowl, mix 1 cup flour, ½ teaspoon baking powder, ¼ cup maple syrup, 1 tablespoon coconut oil, 1 teaspoon vanilla, 2 teaspoons almond extract, 2 tablespoons flaxseed meal, ¼ cup water and ½ teaspoon spirulina.

Spritz cookies step 7 - Dr. Axe

Repeat steps 3–5 with the green dough.

Spritz cookies recipe - Dr. Axe

Bake the cookies for 8–10 minutes. And you’re done! How easy was that?

Spritz cookies recipe - Dr. Axe

Other Holiday Treats

Perhaps with a glass of dairy-free eggnog, here are some other Christmas goodies to make:

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Spritz cookies recipe - Dr. Axe

Christmas Spritz Cookies (With Homemade Food Coloring!)

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  • Author: Dr. Josh Axe
  • Total Time: 25 minutes
  • Yield: 24 cookies 1x
  • Diet: Vegan


These yummy cookies are perfect for serving at Christmas parties, leaving out for Santa or giving as gifts. And they’re gluten-free and delicious!


  • 2 cups Paleo flour
  • 1 teaspoon baking powder
  • ½ cup maple syrup
  • 2 tablespoon coconut oil
  • 2 teaspoon vanilla extract
  • 4 teaspoons almond extract
  • 4 tablespoon flaxseed meal
  • ½ cup water
  • ½ teaspoon powdered spirulina (for green coloring)
  • 1 tablespoon red beet juice (for red coloring)
  • spritz cookie press


  1. Preheat oven to 350 F.
  3. In a medium-sized bowl, combine 1 cup flour, ½ teaspoon baking powder, ¼ cup maple syrup, 1 tablespoon coconut oil, 1 teaspoon vanilla, 2 teaspoons almond extract, 2 tablespoons flaxseed meal, ¼ cup water and beet juice.
  4. Mix thoroughly until well-combined.
  5. Choose cookie shape and then spoon mixture into the cookie press.
  6. Use the cookie press to spritz cookies onto a lined baking sheet.
  8. In a separate medium-sized bowl, combine 1 cup flour, ½ teaspoon baking powder, ¼ cup maple syrup, 1 tablespoon coconut oil, 1 teaspoon vanilla, 2 teaspoons almond extract, 2 tablespoons flaxseed meal, ¼ cup water and spirulina.
  9. Repeat steps 3–5 with green dough.
  10. Bake for 8–10 minutes.


Will the beet juice make them taste beet-like? No! So little is used that it doesn’t affect the taste profile.

  • Prep Time: 15 min
  • Cook Time: 10 min
  • Category: Desserts
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 cookie
  • Calories: 75
  • Sugar: 4.3g
  • Fat: 2.3g
  • Carbohydrates: 12.7g
  • Fiber: 1.7g
  • Protein: 2.1g

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  1. Letizia on

    What could be substituted for paleo flour? I’m trying to avoid buying 4 types of flour to make this recipe. I have whole wheat flour on hand. I don’t mind getting something else if you think it wouldn’t work.

  2. Theresa on

    Appreciate you sharing this recipe. How about the spirulina will it change flavor of cookies? Mine is very green and very concentrated spirulina.
    Thanks and have a holiday filled with laughter and love.

  3. Christine on

    The water amount in the recipe seems to be way off. If you follow the recipe as written, the dough (if you want to call it that) produced is too runny and would flow right through the cookie press. It would be good if the Dr. Axe site could test the recipes before posting them. My suggestion is to take this recipe down since it does not work. Create one that does work. Test it. Then upload new recipe that won’t waste your readers’ time.

    • Ethan Boldt on

      We do test them, but looks like somehow 1/2 cup of water was added for each batch rather than just 1/4 cup water. We apologize!

  4. Susan Feuerbach on

    Mine were also extremely runny. I only wanted to make the red cookies. I doubled the recipe as listed for the instructions for the red cookies. After adding the 1 cup of water and noting how runny the batter was, I only put in 1/2 cup of beet juice. Then I added an additional round of ingredients except for the water and beet juice, for a total of 4 cups paleo flour, 2 t baking powder, 1 c maple syrup, 4 T coconut oil, 4 t almond extract, 8 T flaxseed meal. No additional water or beet juice added. Batter was still soft, too soft to use the gun. I spooned the dough, one heaping teaspoon onto cookie sheet and baked. They taste good, but the cookies are very doughy, more like a soft bread cookie. This recipe needs to be tested as written. It does not match the photos. It seems that maybe no water should be added.

    • Ethan Boldt on

      We mistakenly put too much water in the recipe, as well as excess beet juice. It’s been adjusted. Glad to hear you somehow made it work!

  5. Anne on

    My dough is runny also. Only making the green spritz. If the red cookies use 1/2 C, then that leaves 1/2 plus 1/3 C water. Also, I used 1/4 t spirulina and found the color to be plenty dark. Now I’m going to add more flour and see what happens.

  6. Jenn on

    this recipe was a bit tricky to follow. we’ve only made green spritz so we skipped the beet juice. in doing so, we couldn’t figure out what “remaining water” really was. we did 1 1/3 c water for the 2 c of flour. that was too runny. we had a slight panic moment on how to get this dough right. i wish it just said how much water is needed for the spirulina recipe then we could’ve doubled that. so for anyone just making the green spritz: we tripled the GREEN spritz recipe and used 1 1/3 c water. also, the spirulina was really dark. you don’t need to double that. we ended up with the dough as green as the powder itself. i would try 1/2 Tb. that said, it came out of our 1950’s SEARS, Roebuck & CO electric press perfectly. i was shocked! it has a nice almond flavor. i might try aquafaba because i can taste the flax a bit.
    thanks for the egg free recipe!

  7. Cher Smith on

    Fun filled delicious Recipe to do with the family during this Coronavirus Pandemic 2020😷. Merry Christmas Holidays to everyone 🎄🎁
    God Bless everyone 😷😇!!!

  8. Kimmie on

    Thank you so much for this article. My family tradition for Christmas has always been baking spritz cookies. I have family members that need GF and dairy free, so this is perfect.
    I add orange extract instead of almond. Gives it that Christmas something special touch.
    Blessing and happy baking to all


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