Gingerbread Spritz Cookies
Prep time
45 mins
Cook time
10 minsTotal time
55 minsPrep time
45 mins
Cook time
10 minsTotal time
55 minsBake for good
This is our third Christmas season teaming up with OXO to bake for Cookies for Kids' Cancer. For every cookie baked and shared, OXO will donate $1 up to $100,000 to help research and efforts to eradicate pediatric cancers. To learn more about Cookies for Kids' Cancer and to donate, click here.
We have never made spritz cookies together. We used the OXO Cookie Press and made this gingerbread variety. Our gingerbread cookies are supposed to be little teddy bears, but you need to use a little bit of imagination, and also wreaths to give us make a more traditional shape.
These cookies are perfectly crunchy, bite-sized, and not too sweet! The hints of spices come through perfectly. You can decorate them with frosting or leave them as is. Serve them on a cookie tray or take them to a cookie exchange with friends or family.
You will need
- 1/2 stick butter
- 1/8 c packed light brown sugar
- 1/8 c molasses
- 1/4 t vanilla extract
- 1/4 egg, at room temperature
- 3/4 c all-purpose flour
- Pinch of salt
- 1/8 t ground nutmeg
- 1/2 t cinnamon
- Pinch of ground cloves
- 3/4 t ground ginger
Instructions
- Preheat the oven to 375°F
- Cream together butter and sugar in large mixing bowl. Add molasses, vanilla and egg, beating continuously.
- In a separate mixing bowl, add flour, salt, nutmeg, cinnamon, cloves and ginger. Add flour mixture back into the other bowl slowly and beat until well incorporated.
- Refrigerate dough for 30 minutes.
- Place refrigerated dough in Cookie Press with the desired disk. Press dough onto an ungreased baking sheet.
- Bake for 5-7 minutes or until the cookies are lightly browned on the edges. Rotate the baking sheet halfway through baking time.
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