gingerbread spritz cookies

Gingerbread spritz cookies are buttery and spiced with classic gingerbread flavors in this easily shaped version of gingerbread cookies. This spritz cookie recipe makes more than enough for a crowd.

Gingerbread Spritz Cookies

unsalted butter (at room temperature (2 sticks))

brown sugar

molasses

tsp vanilla extract

all-purpose flour

cinnamon

ginger

tsp salt

tsp white pepper

cloves

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.

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

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

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

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&quot;-1 1/2&quot; apart from one another.

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.

Delicious! Great flavor, my measurements of spices were a little over cuz we love these spices. Baked 9 minutes. I’m new to my metal cookie press. Cookie Chef, second hand store find. Only one small star wouldn’t put out a good shaped cookie, but the others work great. Lots of cookies real quick. Chilling dough did not work for me. I baked mine for 9 minutes using a silver half sheet baking pan. After cooled, got a little crisp, but softened up when stored in tightly sealed container. Thanks for sharing your recipe.

I added a couple extra tablespoons of brown sugar, but otherwise this recipe was great! Sometimes I had to let the chilled dough sit out for a few minutes, but ultimately the cookies held their shape beautifully.

I love Gingerbread and ginger cookies but these didn't do it for me -- molasses taste too strong.  But, even though I didn't care for the taste, the cookies turned out beautifully and I chilled the dough for about 30 min -- it pressed easily.

Delicious flavor! If people have trouble with molasses, make sure it’s not blackstrap. I’ve learned from previous recipes that blackstrap is not the same as regular molasses. I would recommend not chilling. They were difficult to press.

These need a teaspoon of baking powder to make them lighter.  The dough was so greasy that it was hard to work with - not sure how to fix that.  Maybe another 1/2 cup of flour would do the trick.

The flavor was good.  We added extra ginger, as suggested by other commenters.

Currently making these cookies, and the smell and taste of molasses in the dough is quite potent. Like the first poster said, more ginger is required. I added the ginger per the recipe plus an additional tbsp more. It was a lot more balanced, in smell and taste (for the dough). Off to bake them off.. now. Thank you for the recipe

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Top 1 gingerbread spritz cookies recipes from across the web

The most viewed gingerbread spritz cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Gingerbread Spritz Cookies

The most viewed gingerbread spritz cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine