Holiday Gingerbread Spritz Cookies
Molasses-and-spice gingerbread dough pressed through a cookie press into festive shapes.
🍳 Cook: 6 min
Ingredients
| 1 cup | 240 ml | softened butter |
| 1 1/2 cups | 360 ml | sugar |
| 1 | egg | |
| 1/2 cup | 120 ml | molasses |
| 1 1/2 tsp | 7.5 ml | vanilla |
| 1 tsp | 5 ml | baking soda |
| 1 tsp | 5 ml | ground ginger |
| 1/2 tsp | 2.5 ml | ground cloves |
| 1/4 tsp | 1.3 ml | salt |
| 4 cups | 960 ml | flour |
| — | sprinkles, if desired |
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- In a large mixing bowl, cream together butter and sugars until light and fluffy. Add egg, molasses, vanilla and beat together.
- In a separate bowl, combine baking soda, ginger, cloves, salt, and flour. Add to wet ingredients and mix well.
- Using a cookie press with your favorite holiday design, press dough onto cookie sheet about 1 in apart. (Do not grease or line with parchment paper!) Decorate with sprinkles if desired.
- Bake for 5-6 minutes. Do not brown or over bake. Carefully transfer to cooling rack. Let cool completely before storing.
Recipe Notes: For lower sugar cookies, substitute sugar for Splenda (or use half regular white sugar and half Splenda).