Gingerbread Spritz Cookies
These Gingerbread Spritz Cookies are soft, chewy, and full of warm holiday spices. Unlike traditional spritz cookies that are crisp, this version has a tender bite thanks to molasses and brown sugar—perfect for decorating or enjoying just as they are.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
5 min
Total Time
25 min
Servings
120 -140 cookies
Ingredients
DRY INGREDIENTS
- 3 cupsall purpose flour
- 2 1/2 tspground ginger
- 1 1/2 tspcinnamon
- 3/4 tspnutmeg
- 1/4 tspground cloves
WET INGREDIENTS
- 1 cup(2 sticks) salted butter (at room temperature)
- 1/2 cuppacked brown sugar
- 1 teaspoonvanilla extract
- 1/2 cupmolasses (do not use blackstrap)
- 1 largeegg (room temperature)
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a medium bowl, whisk together the dry ingredients until evenly combined. Set aside.
- 3
In a stand mixer (or with handheld beater), cream the butter and brown sugar until well blended.
- 4
Add the vanilla, molasses, and egg. Beat until smooth and fully incorporated.
- 5
With the mixer on low, slowly add the dry ingredients. Mix until thoroughly combined, scraping down the bowl as needed.
- 6
Load the dough into your cookie press, following your model's instructions.
- 7
Press cookies onto cold, un-greased baking sheets. Place them close together—they won’t spread.
- 8
Bake for 5 to 6 minutes, until just set but not browned.
- 9
Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely and firm up.
- 10
Serve plain, glazed, or decorate with royal icing.
Chef's Notes
Do not use blackstrap molasses—it’s too bitter and strong for this delicate cookie. For best results, always press onto cold baking sheets. These cookies freeze well and are great for holiday trays or edible gifts.