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.
Cook Time 6minutes
Total Time 6minutes
1cupunsalted butter (2 sticks),at room temperature
1/2cuppacked brown sugar
1 1/2tspvanilla extract
1/4tspground white pepper
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.
Prep time includes 30 minutes for chilling the dough.