Gingerbread Spritz Cookies

Step 1

Cream together butter and brown sugar in a large mixing bowl for a few minutes until smooth. Add molasses, egg, and vanilla extract and mix again until combined and creamy.

Step 2

In a separate bowl, whisk together flour, cinnamon, ginger, salt, white pepper, and cloves until combined.

Step 3

Add flour mixture to the bowl with the butter/sugar mixture in 3-4 batches, mixing until each increment is just combined.

Step 4

Turn out dough onto a large sheet of plastic wrap and wrap snugly. Refrigerate for 30 minutes. See note on chilling vs. not chilling.

Step 5

Once chilled, preheat oven to 375°F. Add dough to cookie press fitted with your preferred disc shape. Press cookies out onto ungreased baking sheet(s) about 1"-1 1/2" apart from one another.

Step 6

Bake in the center of the oven for 5-7 minutes, or until cookies are slightly browned around the edges. Let cookies cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely. Store cooled cookies in an air-tight container for up to a week. These cookies also freeze well.