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Gingerbread Spritz Cookie Recipe


Makes: About 6-7 dozen cookies.
Skill Level:

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Step 1

Preheat oven to 375°F.

Step 2

In mixer bowl cream butter, sugar and egg until fluffy.

Step 3

Add flour and remaining ingredients. Mix until dough is smooth and just combined.

Step 4

Shape dough into small logs and place in Cookie Master Plus.

Step 5

Using desired disk, press shapes onto ungreased cookie sheet.

Step 6

Bake 8-10 minutes or until edges turn slightly brown.

Step 7

Cool on cookie sheet on cooling rack 2 minutes.

Step 8

Remove from cookie sheet and cool completely on rack.

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Ingredients

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dark brown sugar

2/3 cup dark brown sugar

egg

1 egg

butter

1 cup butter (, softened)

all-purpose flour

3 cups all-purpose flour

salt

1/2 teaspoon salt

allspice

1/2 teaspoon allspice

cloves

1/2 teaspoon cloves

cinnamon

1/2 teaspoon cinnamon

ginger

1/2 teaspoon ginger

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Gingerbread Spritz Cookie is rated 3.0 out of 5 by 8.
Rated 1 out of 5 by from I really had a hard time with dough, I think it?s something, I had a hard time getting it out of the cookie press, but at the end I rolled it in my hand and pressed it in the pan as a normal cookie, and packed it, it didn?t turned well as I expected, also I think it?s not sweet enough, or I think it should be a little moist so when I press it to come out easily. also if think it need a Baking powder and vanilla (correct me if I?m wrong). if really want to make it again but right next time, so please let me know your feedback and if the recipe is missing something. thank you
Date published: 2011-08-18
Rated 5 out of 5 by from I love this recipe, just made these delicious cookies. The only problem with this cookie that is addictive, it's really delicious. I would make only only one change add a little more sugar, I used regular sugar and added about 2tbsp honey. I had 0 problem getting the dough out of the press. I don't understand why is it difficult to others to get the dough out of the press. Maybe put the butter in the microwave for 30 seconds to make it softer or leave it outside so it softens.
Date published: 2012-12-11
Rated 2 out of 5 by from The dough is too stiff for my cookie press, despite having added 4 tablespoons of molasses to soften it. I let the butter come to room temperature in the kitchen while I made dinner (so it was warm) so that isn't an issue. I feel like any cookie-press recipe that you can "roll into a log" is simply too stiff for the press. Going back to my original spritz base and just adding ginger cookie spices to it instead.
Date published: 2014-12-17
Rated 1 out of 5 by from I did exactly as the recipe said, and I had a hard time getting the dough to come through my cookie press. I finally had to roll into a ball by hand and flatten with a fork like making peanut butter cookies. I am not impressed!
Date published: 2010-12-20
Rated 3 out of 5 by from Had a hard time with these, really had to play with the time/thickness, kept burning and had a hard time getting the dough through the press. Any advice for next time? Love the idea for these cookies
Date published: 2010-11-30
Rated 3 out of 5 by from Add more butter Had a very hard time getting cookies out of the press using original recipe. The dough was way too thick.. I added about 2tbs more of softened butter and they came out of the press like a dream.
Date published: 2016-12-05
Rated 4 out of 5 by from These are a great choice if you're a procrastinating party thrower! I was able to put these together the night before a big shindig, and they were a hit. Thanks for sharing!
Date published: 2010-12-08
Rated 5 out of 5 by from This is an easy recipe and they cookies are addictive. Makes lots for your cookie trays.
Date published: 2010-12-01
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