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You are here: Home / Cookies & Bars / Gingerbread Spritz Cookies

Gingerbread Spritz Cookies

November 29, 2017 By Alyssa 33 Comments

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Gingerbread spritz cookies are buttery and spiced with classic gingerbread flavors in this easily shaped version of gingerbread cookies. This spritz cookie recipe makes more than enough for a crowd.

Gingerbread spritz cookies are buttery and spiced with classic gingerbread flavors in this easily shaped version of gingerbread cookies. This spritz cookie recipe makes more than enough for a crowd.

Although I don’t have a real deal gingerbread cookie recipe on here, I think I have more than enough gingerbread bases covered with gingerbread waffles (whole wheat!), gingerbread biscotti, and now gingerbread spritz cookies. Add spritz cookies to the list of recipes I grew up eating that has taken me an abnormally long time to share on the blog. They’re rich and buttery but modest in size, and come in a variety of shapes. Once you get in the groove you can crank out dozens in no time.

No matter how many times you’d shake your head at how many cookies were produced, there wasn’t ever the question of what to do with leftovers…because there weren’t any.

For years my mom had a trusty gold Italian cookie press that would make an appearance several times a year. The box was all but worn away by the end, but this cookie press would produce reliably, well, perfect spritz cookies. After making a few million cookies some mechanism gave way and we couldn’t find the exact kind for sale anywhere. 😩 But! With a few tips listed below, this version has made a great substitute.

Gingerbread spritz cookies are buttery and spiced with classic gingerbread flavors in this easily shaped version of gingerbread cookies. This spritz cookie recipe makes more than enough for a crowd.

Butter is still prominently featured in the base here as it is with standard spritz cookies, but gingerbread flavors like molasses, cinnamon, ginger, and cloves join in to result in buttery soft gingerbread cookies without all the rolling and cutting. Ground white pepper may not be a traditional gingerbread spice, but it adds a warm flavor (without too much of a bite) that works SO well here. It’s one of the reasons I love pfeffernusse (spice cookies) so much.

Of course any shape of these gingerbread spritz cookies would be equally delicious, but there’s something extra special about festive shaped cookies. Especially when you don’t need to decorate them after baking! Which I mean, by all means go right ahead if you like, but I’m not awesome at decorating cookies (or cakes or any kind of dessert for that matter) so a little powdered sugar was just my speed.

Gingerbread spritz cookies are buttery and spiced with classic gingerbread flavors in this easily shaped version of gingerbread cookies. This spritz cookie recipe makes more than enough for a crowd.

I’ve seen cookie press discs come in both metal and plastic varieties. I prefer the metal ones, though some of the shapes seen here were from a super thick and durable plastic that wasn’t bad. This metal set features the snowflake shape along with others, and this plastic version includes the gingerbread man and gingerbread woman. I used the tree shape from the standard cookie press disc set, and I believe that’s where the bear came from, too.

Recipe notes:
  • I recommend spraying the inside of the cookie press canister with cooking spray to help prevent the dough from sticking in there.
  • Since you’ll have to reload the cookie press a few times, leave half of the chilled dough in the fridge while you’re pressing the first half. This way it doesn’t warm up too much sitting on the counter before it’s used.
  • Press any “intricate” shapes first. The most chilled dough will be the best to hold shapes with extra twists and details.

Update: I’ve received some comments that the dough handles better unchilled or when chilled for just a short amount of time. Otherwise if it’s too firm, it may be difficult to press out into shapes until it warms up a bit. In my experience I found chilling the dough some was helpful to reduce a bit of stickiness (especially with the molasses in there) but once mixed up, see how it seems to you. You may wish to skip the chilling or cut down on the time.

Gingerbread spritz cookies are buttery and spiced with classic gingerbread flavors in this easily shaped version of gingerbread cookies. This spritz cookie recipe makes more than enough for a crowd.
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5 from 2 votes

Gingerbread Spritz Cookies

Gingerbread spritz cookies are buttery and spiced with classic gingerbread flavors in this easily shaped version of gingerbread cookies. This spritz cookie recipe makes more than enough for a crowd.
Course Cookies
Cook Time 6 minutes
Total Time 6 minutes
Servings 10 dozen
Calories 128kcal
Author Alyssa

Ingredients

  • 1 cup unsalted butter (2 sticks), at room temperature
  • 1/2 cup packed brown sugar
  • 1/2 cup molasses
  • 1 egg
  • 1 1/2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 2 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1/4 tsp salt
  • 1/4 tsp ground white pepper
  • 1/4 tsp ground cloves

Instructions

  • Cream together butter and brown sugar in a large mixing bowl until smooth. Add molasses, egg, and vanilla extract and mix again until combined and creamy.
  • In a separate bowl, whisk together flour, cinnamon, ginger, salt, white pepper, and cloves until combined.
  • Add flour mixture to the bowl with the butter/sugar mixture in 3-4 batches, mixing until each increment is just combined.
  • Turn out dough onto a large sheet of plastic wrap and wrap snugly. Refrigerate for 30 minutes.
  • Once chilled, preheat oven to 375°F. Add dough to cookie press fitted with your preferred disk shape. Press cookies out onto ungreased baking sheet(s) about 1"-1 1/2" apart from one another.
  • Bake in the center of the oven for 5-7 minutes, or until cookies are slightly browned around the edges. Let cookies cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.

Notes

Prep time includes 30 minutes for chilling the dough.

Nutrition

Serving: 4cookies | Calories: 128kcal | Carbohydrates: 16g | Protein: 1.5g | Fat: 6.4g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 68mg | Potassium: 101mg | Fiber: 0.3g | Sugar: 5.5g | Calcium: 10mg | Iron: 0.9mg

Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.

Spritz dough recipe adapted from the oxo recipe booklet that came with the cookie press.

Gingerbread spritz cookies are buttery and spiced with classic gingerbread flavors in this easily shaped version of gingerbread cookies. This spritz cookie recipe makes more than enough for a crowd.

*This post contains affiliate links.

Tagged With: Christmas, gingerbread, spritz cookies

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Comments

  1. Elizabeth S. says

    December 6, 2019 at 6:27 pm

    Thank you for this recipe! I made several batches and they were all uniformly delicious! Easy to follow directions and an amazing flavor…You put a smile on lots of peoples’ faces! Again, thank you for your work on this gingerbread spritz cookie recipe.

    Reply
    • Alyssa says

      December 12, 2019 at 11:40 am

      You’re very welcome, Elizabeth! So glad you liked them. 🙂

      Reply
  2. Bernie says

    December 5, 2019 at 1:23 pm

    I think it really depends on your Cookie Press whether the dough is better chilled or not. I used a Pampered Chef one and it handled much better chilled. In fact I did much better putting the dough back in the fridge in between loading it. I did not get 10 dozen cookies. In fact I got less than 5. I think my press has a larger diameter than some of the old ones.

    Reply
    • Alyssa says

      December 12, 2019 at 11:45 am

      Thank you for sharing your experience! The difference in cookie presses would make sense why some are finding chilled or unchilled dough better to work with. And yield, too!

      Reply
  3. Bernie says

    December 5, 2019 at 8:02 am

    I used a pampered chef cookie press and they were much easier after chilling (even a little longer than 30 minutes, even though the directions on the cookie press said not to chill dough. It was too soft otherwise. Any tips to make them a little crispier? I baked them 8-9 minutes and were still not as crisp on the bottom as I would like.

    Reply
    • Alyssa says

      December 12, 2019 at 11:42 am

      Hi Bernie, sorry for the delay in my reply! Hmmm I know when I bake cookies on a dark sheet pan the bottoms become more browned/crisp. Maybe try using a darker pan if you have one and aren’t already?

      Reply
  4. :D says

    November 24, 2019 at 4:17 pm

    Can you pipe the dough using a piping bag and piping tip?

    Reply
  5. Lorry Evans says

    September 13, 2019 at 7:51 pm

    So, I’m dying to try this recipe! But my old Mirro cookie press doesn’t have the bear or gingerbread man! Thoughts?
    I realize someone else may have asked.

    Reply
    • Alyssa says

      September 16, 2019 at 10:00 am

      Hi Lorry, well these cookies will be delicious no matter the shape, but maybe you can find a festive disc set that will fit your cookie press? I remember checking last year and found that the set I bought that had the gingerbread girl and boy had been discontinued. I see on Amazon the oxo brand makes a metal Christmas set of 6 shapes (a bow, a star, the word ‘joy’, a snowman, a snowflake, and a santa face) that looks adorable.

      Reply
      • Meera Patel says

        November 26, 2019 at 8:37 pm

        What can I use if I don’t have ground white pepper?

        Reply
        • Alyssa says

          November 26, 2019 at 9:36 pm

          Hi Meera, if you don’t have white pepper, you can use a pinch of ground black pepper in its place. It’s bolder/sharper than white pepper, so definitely do less than the 1/4 teaspoon quantity of white the recipe calls for. I hope that helps!

          Reply
  6. Toni says

    December 21, 2018 at 4:29 am

    Omgosh, this recipe is awesome. Came out just like spritz should, no refrigeration needed. I did sub my KAF gingerbread spice for spices and held back a little, but I won’t next time. A keeper!

    Reply
  7. Kim says

    December 17, 2018 at 1:32 pm

    Can you make the dough and refrigerate for a few days before baking?

    Reply
    • Alyssa says

      December 18, 2018 at 12:02 pm

      Hi Kim, that should work just fine. Since the dough will be very well chilled, you may find it needs a bit of extra time to thaw some to be workable in the cookie press.

      Reply
  8. Mary says

    December 13, 2018 at 8:50 pm

    Can you just roll them by hand and bake them? TIA

    Reply
    • Alyssa says

      December 14, 2018 at 8:37 am

      Hi Mary, if you don’t want to use a press, you can roll them into balls and press on them with the bottom of a flat glass to flatten them. That should do the trick!

      Reply
  9. Kathy O says

    December 8, 2018 at 4:53 pm

    This recipe turned out amazing! The dough was perfect and not dry at all. I find it helpful to weigh the flour instead of measuring it – 3 cups should weigh 360 grams – this helps ensure it won’t be too dry. (For giggles I measured 3 c first and weighed them – it was over 420 grams! That would have made a huge difference.) I added 1/4 tsp extra salt and 1/4 tsp ground cardamom and omitted the pepper because I didn’t have any. Be sure your baking sheet is cool and dry and they should spritz right out.

    Reply
  10. Barbara Cummings says

    November 17, 2018 at 6:46 pm

    I will definitely be trying this recipe this year! I love some of your discs where did you get the boy/girl & teddy bear ones?

    Reply
    • Alyssa says

      November 20, 2018 at 10:12 pm

      Hi Barbara, awesome! They’re cute, aren’t they? 🙂 The teddy bear disc came with the oxo cookie press in its standard set (this one on Amazon: https://amzn.to/2KkPdx1). The boy and girl came with a set (also from Amazon) that unfortunately seems to be unavailable currently.

      Reply
  11. Rebecca Felix says

    December 20, 2017 at 10:10 am

    If I don’t have a cookie spritz will this recipe work for rolled out cookies?

    Reply
    • Alyssa says

      December 20, 2017 at 5:30 pm

      Hi Rebecca, I don’t think this dough would hold up well for cutout cookies. It would likely be too soft and a pain to try and transfer to cookie sheets.

      Reply
  12. LuAnn Edens says

    December 18, 2017 at 4:32 pm

    The recipe turned out very well. Very flavorful. The dough is sticky, but I found that chilling the dough made it next to impossible to use my one click cookie press. Worked much better unchilled, just a little messier. I will definitely use this for my go to recipe.

    Reply
    • Alyssa says

      December 20, 2017 at 9:43 am

      Hi LuAnn, I’m glad you liked them! Thanks for letting me know about how the dough handled for you. Someone else wrote in saying the same, so I will add a note to the recipe. I hope you have a great holiday season!

      Reply
  13. Josie says

    December 15, 2017 at 9:06 pm

    These look great! I can’t wait to try the recipe. How long will these cookies keep after baking? I just bought the oxo cookie press, but after reading your post I also picked up the gold marcato “vintage” Cookie press for $6 second hand! Going to give both a whirl and report back with the results!

    Reply
    • Alyssa says

      December 15, 2017 at 11:35 pm

      Hi Josie, they should keep for quite awhile in an air-tight container (a week? maybe more?) but they freeze very well, too. They defrost in 15 minutes or less and can then be decorated, dusted with sugar, or just eaten straight up. 🙂 And holy smokes, what a find!! That should be a pretty tasty experiment – can’t wait to hear how it goes!

      Reply
      • Josie says

        December 19, 2017 at 6:48 am

        I made these today and agree with the last commenter, unchilled dough is better but they are delicious cookies. Re the device challenge OXO vs vintage gold Marcato, Marcato wins hands down! I know exactly why you put all the disclaimers on the recipe with the OXO, the quality just isn’t anywhere close to the Marcato. The Marcato comes out perfectly every click even with different discs. Thank so much for your family baking story otherwise I would have never looked for this vintage find! Happy Holidays x

        Reply
        • Alyssa says

          December 20, 2017 at 10:24 am

          Thanks so much for your note about the dough! I’ll add a blurb to the recipe about that – interesting how it handles differently for different people. And you are welcome! I’m so happy that even second hand the Marcato held up to all my praise. 🙂 Happy holidays to you, too!

          Reply
  14. Kelly says

    December 7, 2017 at 2:16 pm

    Would these be good to freeze?

    Reply
    • Alyssa says

      December 7, 2017 at 10:13 pm

      Yes, they freeze great! I freeze them without any powdered sugar/icing, and then take them out of their container and let them thaw on a wire rack until room temperature. That should take between 15-20 minutes or so. Then once they’re room temperature they’d be ready for any kind of decoration.

      Reply
  15. Laura says

    December 6, 2017 at 7:50 am

    I’m so excited to try your recipe! Spritz are my go-to cookie swap cookies because I can bake up a ton of pretty cookies in a much shorter time than any others. My sister did the trial and error to find a good cookie press and the one by Marcato (on Amazon) was her winner!

    Reply
    • Alyssa says

      December 6, 2017 at 10:33 pm

      Hope you enjoy them, Laura! I think spritz cookies are always a solid choice for swaps – the efficiency can’t be beat. 🙂 And so funny, Marcato was the brand of my mom’s cookie press from way back. I just checked them out on Amazon (thanks for the tip!) and they’ve modernized the look but I bet they’re still as good as ever. It was great how you could change the size of the cookies…the one I use now doesn’t have that option. I did just find my mom’s exact version on Etsy, but it’s listed as “vintage” lol.

      Reply
  16. Sues says

    November 29, 2017 at 9:44 pm

    Gingerbread is so much more fun than regular spritz cookies! These are so cute 🙂

    Reply
    • Alyssa says

      November 29, 2017 at 10:13 pm

      Haha agreed! Thanks, Sues. 🙂

      Reply

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My Sequined Life - easy, customizable recipes from my shiny and bright kitchen to yours
Hi! I’m Alyssa and welcome to my food blog. Here you can find a variety of food and drink recipes, running the gamut from better-for-you main dishes to holiday fare, and from lighter bites to serious desserts. With the occasional cocktail recipe thrown in for good measure, too. ♥

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