Gingerbread Spritz Cookies

These Gingerbread Spritz Cookies are the perfect combination of holiday spice and buttery goodness. They’re easy to make with a cookie press and bake up quickly, making them ideal for holiday parties or last-minute gifts. The warm flavors of cinnamon, ginger, and molasses make them festive and delicious. If you are looking for more spritz cookie recipes? You may also like these Cream Cheese Spritz Cookies, Butter Spritz Cookies or Chocolate Spritz Cookies.

Spritz Cookie Recipe Tips:

1. Use Room Temperature Ingredients: This ensures the butter and egg incorporate evenly into the dough for a smooth texture.
2. Chilling the Dough: Don’t skip chilling the dough! This step makes it easier to work with and helps the cookies hold their shape during baking.
3. Skip Parchment Paper: For the best results, press the cookies directly onto a clean, dry baking sheet. The dough needs the surface to grip and stick properly.
4. Control Spice Levels: Adjust the amount of ginger and cloves to suit your taste. For a more intense gingerbread flavor, increase the ginger to 3 teaspoons.
5. Cookie Press Tips: Use consistent pressure when pressing out the dough and lift the cookie press straight up to create clean shapes.

Troubleshooting Common Issues for Gingerbread Spritz Cookies:

• Cookie Press : I use an OXO Cookie Press for this recipe. Please note that using a different cookie press may yield slightly different results depending on the design and mechanism of the tool. Adjust the dough consistency or technique as needed to suit your specific press. Check your cookie press instruction manual.
• Perfect Dough Texture: The dough should be soft, smooth, and easy to mold without being sticky. It needs to hold its shape when pressed but remain pliable enough to pass through the cookie press easily. If the dough feels too stiff, let it sit at room temperature for a few minutes; if it’s too soft, refrigerate it slightly longer.
• Dough Won’t Stick to Baking Sheet: Ensure your baking sheet is clean, dry, and ungreased. Avoid using parchment paper or silicone mats, as the dough needs direct contact to adhere.

• Shapes Not Holding: If the cookies lose their shape during baking, the dough might be too warm. Chill the dough again for 10-15 minutes before continuing.
• Cookie Press Tips: Use consistent pressure when pressing out the dough and lift the cookie press straight up to create clean shapes.
• Dough Too Stiff for the Press: Let the dough sit at room temperature for a few minutes to soften slightly. If it’s still too stiff, knead gently with your hands.
• Uneven Baking: Rotate the baking sheet halfway through the baking time for consistent browning

Serving Suggestions

• Enjoy these Gingerbread Spritz Cookies with a warm cup of tea, coffee, or hot cocoa.
• Decorate with a dusting of powdered sugar or drizzle with melted white or dark chocolate for extra flair.
• Add festive sprinkles before baking for a holiday look.

Storage

• At Room Temperature: Store in an airtight container for up to 1 week.
• Freeze: Freeze baked cookies in an airtight container for up to 2 months. Let them thaw at room temperature before serving.
• You can also freeze the unbaked dough, wrapped in plastic for up to 2 months. Defrost in the fridge overnight.

Gingerbread Spritz Cookies

Gingerbread Spritz Cookies are the perfect combination of holiday spice and buttery goodness. Festive and delicious.

Prep: 15 minutes mins

Cook: 30 minutes mins

Servings: 120 cookies

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Ingredients 

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• ▢ 1 cup 226 grams unsalted butter, at room temperature
• ▢ 1/2 cup packed light brown sugar
• ▢ 1/2 cup molasses, or Date Syrup as an alternative
• ▢ 1 tsp vanilla extract
• ▢ 1 large egg, at room temperature
• ▢ 3 cups all-purpose flour, sifted
• ▢ 1/4 tsp salt
• ▢ 1 1/2 tsp ground cinnamon
• ▢ 1 1/2 tsp ground ginger, use up to 3 tsp for a stronger flavor
• ▢ 1/4 tsp ground cloves, optional
• ▢ 1/4 tsp ground nutmeg, optional

US Customary – Metric

Instructions 

• Prepare the Dough:
a. Preheat your oven to 375°F.
b. In a large mixing bowl, cream together the butter and sugar using a stand mixer or hand mixer.
c. Add the molasses, vanilla, and egg, beating continuously until fully combined.
• Combine Dry Ingredients:
In a separate bowl, whisk together the flour, salt, cinnamon, ginger, cloves (if using), and nutmeg.
• Mix the Dough:
Gradually add the dry ingredients to the wet ingredients in three increments, mixing until just incorporated. Do not overmix.
• Chill the Dough:
Form the dough into a log, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
• Prepare the Cookie Press:
Place the dough into the OXO Cookie Press fitted with your desired disk design.
• Shape the Cookies:
Press the dough onto clean, ungreased baking sheets. Do not use parchment paper or silicone mats, as the dough needs the direct contact with the baking sheet to stick properly.
• Bake the Cookies:
Bake for 6-7 minutes, or until the edges are lightly browned. If necessary, rotate the baking sheet halfway through baking.
• Cool the Cookies:
Allow the cookies to cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.

Nutrition

Calories: 33kcal, Carbohydrates: 4g, Protein: 0.4g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.4g, Trans Fat: 0.1g, Cholesterol: 5mg, Sodium: 18mg, Potassium: 27mg, Fiber: 0.1g, Sugar: 2g, Vitamin A: 49IU, Vitamin C: 0.001mg, Calcium: 5mg, Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

Cuisine: American

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