Gingerbread Spritz

Makes about 48

1 cup butter, at room temperature
1/2 cup molasses
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2-3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger

Preheat oven to 400 F. In a large mixing bowl beat together butter, molasses and brown sugar until light and fluffy. Beat in egg and vanilla until well blended. Set aside. In another bowl, stir together flour, baking powder, salt, nutmeg, cinnamon, cloves and ginger. Stir into creamed mixture until well blended. Divide dough into fourths. Place 1/4 of dough in a cookie press and press out cookies onto ungreased baking sheet (for best results, use a shiny silver baking sheet and not the kind witha non-stick coating). Bake for 7 to 10 minutes or until set, but not brown. Allow to cool for 2 minutes on baking sheet, then remove to wire racks to cool. If desired, decorate with Royal Icing.

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Reviews of Gingerbread Spritz:

6-12 of 12 reviews   << Previous

  A cookie baker in Utah  Dec 14, 2007
Would make this again.
I had fun making these, but felt they didn't have enough ginger flavor. I'll make them again because I want to add finely chopped candied ginger to see if that will make it sweeter and more 'gingery'. three stars

  A cookie baker in Damscus, MD  Dec 10, 2007
Would not make this again.
Being an avid spritz maker, this dough was unsatisfactory for me. Too soft and did not give a crisp clean press. Spritz dough usually gets refrigerated for about 15 minutes and even though I did (which recipe does not call for)it still was too soft.I gave up after 3 tubes and dumped the rest of the dough. two stars

  A cookie baker  Oct 13, 2007
Would make this again.
These were really fun to make and taste good. I will most definitely make them again. five stars

  A cookie baker in golden colorado  Dec 11, 2006
Would make this again.
great cookies
great consistency
i frosted them with a vanilla glaze(from eggnog spritzes with vanilla instead of rum)
they taste good and are super easy to make
i will be making these every year! five stars

  Stacy in Derwood, MD  Nov 23, 2005
Would not make this again.
This recipe sounded so promising from the ingredient list and glowing reviews, but I was a little disappointed with the results. I had trouble with the consistency in my cookie press (which, admittedly, may be because I'm new at it!). My main problem with this recipe is that the cookies weren't sweet enough for me - I found that sprinkling sifted powdered sugar on top while they were still warm helped a bit, but probably not enough for me to make them again. Maybe increasing the amount of brown sugar would help, but I worry it would throw off the consistency. Anyway, I probably won't make them again, but I'll keep my eye out for a similar recipe since something like this really would be great for Christmas.

I see that the yield was not included with the recipe - it may depend on things like cookie press model and template used, but I got about 4 dozen cookies out of it. three stars

  A cookie baker in Baltimore, MD  Dec 10, 2004
Would make this again.
These are great! I will definitely keep this recipe. five stars

  A cookie baker in Nanaimo, Canada  Jul 10, 2004
Would make this again.
I just found this today and tried them. They are very tender and the spicing is just right. Not overpowering like so many I've tried. I definitely would make these again!!!Terrific Recipe Thank You three stars

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