December 13, 2009

Gingerbread Spritz Cookies

This recipe is for those who can't be bothered with rolling on cookies dough and then pressing them with a cookie cutter (me!). A classic recipe done in the style of "spritz". I used the pine tree template and decorated them with sugar confetti to make it look like Christmas trees. Two tips on making successful spritz cookies: NEVER greased the cookie sheet. Run the cookie sheet in cold water after every batch to make the sheet cool again so the cookie sticks to the sheet.

1 cup butter, softened
1/2 cup molasses
1/4 cup brown sugar, packed
1 egg
1 teaspoon vanilla extract
2 3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger

In a mixing bowl, beat butter, molasses and brown sugar for 1 minute. Add in egg and vanilla essence. Beat until fluffy, about 2 minutes.

In another bowl, sift together flour, baking powder, nutmeg, cinnamon, cloves, ginger and salt. Add to creamed mixture and beat until thoroughly mixed.

Preheat oven to 400 degree F. Add cookie dough into the cookie gun and press them on ungreased cookie sheets about 1 inch apart. Bake for 7 to 10 minutes. Let it cool before storing in a container. Makes about 5 dozens.

1 comment:

Anonymous said...

One word: WOW.

Made these for the first time this evening, and everybody loved them. They're flavorful without being overly sweet, and if we wanted them sweeter, we'd do the Royal Icing thing.

Nice job!