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Gingerbread Spritz

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
  • Total Time
    Prep: 30 min. Bake: 10 min./batch
  • Makes
    about 11-1/2 dozen

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 1 large 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° until set (do not brown), 6-8 minutes. Remove to wire racks. Store in an airtight container.
Nutrition Facts
1 cookie: 37 calories, 1g fat (1g saturated fat), 5mg cholesterol, 24mg sodium, 6g carbohydrate (3g sugars, 0 fiber), 0 protein.
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