Gingerbread Spritz Cookies
Gingerbread Spritz Cookies are bite size holiday cookies packed full of the warm spices of a gingerbread cookies perfect for a cookie swap or dessert table. Dip them in a simple powdered sugar glaze and decorate with sparkling sugar for a festive look.
Ingredients
Gingerbread Spritz Cookie Dough Ingredients
- 3 sticks softened unsalted butter (1 ½ cups)
- ½ cup white granulated sugar
- 3 tablespoons honey
- 2 tablespoons plus 1 teaspoon dark molasses
- 1 ½ tablespoons pure vanilla extract
- 1 large egg (room temperature)
- 3 ¾ cups unbleached all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- 2 teaspoons ground ginger
Cookie Decorating Ingredients
- 4 cups powdered sugar
- 6 tablespoons water
Instructions
Baking Gingerbread Spritz Cookies
- In a medium bowl combine the flour, salt, baking powder, ground nutmeg, ground, cinnamon, ground cloves and ground ginger. Use a whisk to evenly blend the spices into the flour making sure there are no visible streaks of the spices.
- In a large bowl beat the softened butter until light and fluffy, about 2 minutes. Add the sugar to the bowl and cream the sugar and butter together until blended together very well.
- Add the egg, molasses, honey and vanilla extract to the bowl and beat for 2 minutes to combine.
- Slowly add the dry ingredients to the bowl of wet ingredients. Add about a third of the dry ingredients at a time. Beat the flour mixture into the butter mixture until completely incorporated and there are no streaks of the flour visible.
- Fit a cookie press disk on your cookie press. Fill the barrel of the press with cookie dough using a spoon to force any air pockets to fill with dough. Place the handle on the cookie press. Press the Gingerbread Spritz cookies out onto an ungreased aluminum bake sheet or cookie sheet.
- Bake the cookies for 8 to 10 minutes or until lightly golden along the edges.
- Allow the cookies to cool on the try 5 minutes before transferring them to a wire cooling rack to cool completely.
- This recipe makes about 95 Gingerbread Spritz cookies.
- Store the cookies in an airtight container for up to a week.
Decorating Gingerbread Spritz Cookies
Video
Recipe Expert Tips
- Spritz Cookie Presses: All Spritz Cookie Presses are not created equally. I own three and each one has its pros and cons.
- Spritz Cookie Disks: Unfortunately the disks that come with each cookie press will probably not work with another brand of cookie press. This is why I own three different brands.
- Why use aluminum baking sheets? The soft and buttery spritz cookie dough will cling to an aluminum pan unlike a slick non stick baking sheet.
- Pressing Spritz cookies: expect cookie failures. Each time you reload the cookie press the first few cookies will not be perfectly shapes. Just remove the cookie dough from the tray and return it to the bowl of dough.
- Baking: Bake the cookies only until the outer edges are a light golden brown. Use a thin metal spatula to transfer hot cookies to a cooling rack. Thick plastic spatulas may break the tender warm cookies.
- Decorating Spritz cookies: Spritz cookies taste delicious on their own. You do not need to decorate these buttery cookies to enjoy them. But if you want to serve a tray of pretty decorated cookies you can easily decorate them with a sugar glaze and sparkly sugar or sprinkles.
Nutrition
Serving: 1CookieCalories: 52kcalCarbohydrates: 6gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 10mgSodium: 34mgPotassium: 14mgFiber: 0.2gSugar: 2gVitamin A: 92IUVitamin C: 0.005mgCalcium: 5mgIron: 0.3mg
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