Description
Make festive Gingerbread Spritz Cookies with warm spices and butter—an easy holiday recipe perfect for decorating and gifting.
Ingredients
Scale
- 1 cup unsalted butter
- ½ cup light brown sugar, packed
- ½ cup molasses
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 ½ teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- White chocolate melting wafers (optional)
Instructions
- Preheat the oven.
Preheat to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. - Cream the butter and sugar.
In a large mixing bowl, beat the butter and brown sugar together until light and fluffy, about 2–3 minutes. - Add the wet ingredients.
Mix in the molasses, egg, and vanilla extract until fully combined and smooth. - Combine the dry ingredients.
In a separate bowl, whisk together flour, ginger, cinnamon, nutmeg, cloves, and salt. - Form the dough.
Gradually add the dry ingredients to the wet mixture. Mix until a soft dough forms. Do not overmix. - Fill the cookie press.
Transfer portions of dough into your cookie press, pressing tightly to remove air pockets. - Press the cookies.
Press cookies directly onto ungreased baking sheets (parchment may prevent sticking). Use fun festive shapes. - Bake.
Bake for 8–10 minutes or until edges are just set. Do not brown. - Cool.
Allow cookies to cool completely on the baking sheet before transferring. - Optional: Dip in white chocolate.
Melt white chocolate wafers, dip each cookie halfway, and place on parchment to set.
Notes
If dough feels too stiff for the press, soften with 1–2 tsp milk.
For crispier cookies, bake an extra 1–2 minutes.
White chocolate pairs beautifully with ginger, but is optional.