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Gingerbread Spritz

Gingerbread Spritz

Gingerbread Spritz

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Gingerbread Spritz
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Course: Cookie Press CookiesCuisine: GermanyDifficulty: Medium



Classic German Spritz cookie recipe redolent of gingerbread spices.


  • 1 cup butter, at room temperature

  • 1/3 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 teaspoon ground nutmeg

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground cloves

  • 3/4 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 with the press, use a shiny silver baking sheet and not the kind with a non-stick coating…do not use parchment or silicone mat, these things will prevent the raw dough from the press from sticking to the baking sheet to create their forms). 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 or glaze with Powdered Sugar Icing.



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