Gluten-Free Spritz Cookies

Preheat oven to 350 F.

Mix room temperature butter and honey or truvia in a large mixing bowl. Use an electric mixer and beat until mixture is smooth and creamy. Add egg, coconut milk, and extracts. Beat until smooth.

In a separate medium-sized bowl mix the gluten-free flour and baking powder. Mix with a fork. Add flour mixture into the butter mixture. Beat until completely blended.

If adding food coloring, as I did, separate dough into three (or your preferred number) equal amounts and fold a different color of food coloring into each section using a spatula.

Into your cookie press, add one dough color at a time, until cookie press is 3/4 full. Choose the design of choice and do one squeeze for one cookie. Squeeze cookies onto a parchment paper lined or greased cookie sheet, spacing about 1 inch apart.

Once cookie sheets are full bake for 10-12 minutes or until edges are a light golden brown. Remove from oven. If desired, add sprinkles immediately after removal. Let them cool on the baking sheet for 5 minutes before transferring them to a cookie cooling rack. Enjoy!