Gingerbread Spritz Recipe

1.5 2 2
Gingerbread Spritz Recipe
Gingerbread Spritz Recipe photo by Taste of Home
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Gingerbread Spritz Recipe

Read Reviews
1.5 2 2
Publisher Photo
I get so busy during the Christmas season that cutout cookies are a hassle. But I love gingerbread and spritz cookies so I combined my favorite recipes and was pleased at the results.—Sherry Gazelka, Iron, Minnesota
MAKES:
138 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch
MAKES:
138 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 1 egg
  • 1/2 cup molasses
  • 1-1/2 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • Colored sugar or multicolored jimmies

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, molasses and vanilla. Combine the flour, baking soda, ginger, cinnamon, cloves and salt; gradually add to creamed mixture and mix well.
Using a cookie press fitted with the disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Sprinkle with colored sugar or jimmies.
Bake at 400° for 6-8 minutes or until set (do not brown). Remove to wire racks. Store in an airtight container. Yield: about 11-1/2 dozen.
Originally published as Gingerbread Spritz in Country Woman Christmas Annual 2008, p70

Nutritional Facts

1 each: 37 calories, 1g fat (1g saturated fat), 5mg cholesterol, 24mg sodium, 6g carbohydrate (3g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1/2 starch.

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  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 1 egg
  • 1/2 cup molasses
  • 1-1/2 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • Colored sugar or multicolored jimmies
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, molasses and vanilla. Combine the flour, baking soda, ginger, cinnamon, cloves and salt; gradually add to creamed mixture and mix well.
  2. Using a cookie press fitted with the disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Sprinkle with colored sugar or jimmies.
  3. Bake at 400° for 6-8 minutes or until set (do not brown). Remove to wire racks. Store in an airtight container. Yield: about 11-1/2 dozen.
Originally published as Gingerbread Spritz in Country Woman Christmas Annual 2008, p70

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Reviews forGingerbread Spritz

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MY REVIEW
SpinningYogini User ID: 965432 209577
Reviewed Dec. 13, 2011

"I would possibly make this recipe again, but definitely not as a spritz recipe. The dough is too dry to work in a cookie press. It does have good gingerbread flavor, though."

MY REVIEW
Hawk23 User ID: 5677050 82068
Reviewed Dec. 13, 2010

"I have always liked spritz cookies and gingerbread. So when I saw this recipe I knew I wanted to give it a try!

Now I wish I hadn't -it was a waste of my time and ingredients. The dough was dry and crumbly and there was no way it would go through the cookie press!
I definantly would NOT recommend trying this recipe!!!"

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