Glazed Gingerbread Spritz Cookies
User Reviews
5.0
27 reviews
Excellent
Glazed Gingerbread Spritz Cookies
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Glazed Gingerbread Spritz Cookies are fun to make with a lovely old world flavor. They're tiny in size, but bursting with Christmas spirit!
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Ingredients
dry ingredients
- 3 cups all purpose flour
- 2 1/2 tsp ground ginger
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
wet ingredients
- 1 cup (2 sticks) unsalted butter at room temperature
- 1/2 cup packed brown sugar
- 1 tsp vanilla extract
- 1/2 cup molasses (do not use blackstrap)
- 1 large egg at room temperature
glaze
- 2 cups sifted confectioner's powdered sugar
- 2 Tbsp unsalted butter melted
- 1 tsp vanilla extract
- 2 Tbsp + 2 teaspoons warm water
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Instructions
- Preheat the oven to 375°F
- Whisk the dry ingredients together to blend well.
- Cream the butter and sugar until well combined. (I do this in a stand mixer, but you can use hand held beaters.) Add the vanilla, molasses, and egg, and beat until nice and smooth.
- With the mixer on low, slowly add in the dry ingredients and beat until thoroughly incporporated. You can finish mixing by hand, and don't forget to scrape down the sides and bottom of the bowl to get anything stuck there.
- Cover the dough surface with plastic wrap and refrigerate for 30 minutes. Generally you want spritz dough to be firm enough to hold its shape but soft enough to stamp out easily. In this case the addition of molasses makes the dough extra sticky, so you may need some chilling time. You'll need to do a test cookie or two (or three!) before you get it right.
- Press your cookies onto cold, ungreased cookie sheets, following the instructions that came with your model. Space them close together since they don't rise or spread. Bake for 5-6 minutes (mine cooked in 5 minutes.) Let them cool on the pan for a couple of minutes before removing to a rack to cool completely. They'll be a little soft at first, but will firm up as they cool.
- Stir the glaze ingredients together until smooth and glossy. You may need to thin it slightly, so have some warm water handy.
- Dip each cookie, face down, into the glaze just until the whole surface makes contact, then lift straight up and let the excess glaze drip off before flipping over and setting back on the rack to dry. If the glaze seems too thick, stir in a very small amount of warm water, and if your glaze seems too thin, add a small amount of sifted powdered sugar.
- Let the icing fully dry before moving or stacking the cookies.
Notes
- *recipe adapted from the OXO Test Kitchen
- My number one tip is to use a recipe specifically formulated for spritz because it needs to have a specific consistency to be ‘spritz-able’ and not spread in the oven. Don't try to revamp an existing cookie recipe for your cookie press, that's asking for trouble!
- The consistency of spritz dough should be soft like play dough. You can adjust by adding a tiny amount of milk.
- Use unlined, un-greased, cold cookie sheets. I like to put mine in the freezer for a few minutes. This is so that the cookie dough adheres to the surface for easy stamping.
- You can place your spritzed cookies close together on a cookie sheet because there is little to no spreading when they bake.
- Test a cookie or two first. If you have trouble with the cookies spreading, pop the cookies in the freezer for 10 minutes before putting them in the oven.
- Cookie presses vary, so your chilling time, baking time, and yield may also vary.
Nutrition Information
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Serving
1cookie
Calories
52kcal
(3%)
Carbohydrates
8g
(3%)
Protein
0.5g
(1%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
8mg
(3%)
Sodium
8mg
(0%)
Potassium
32mg
(1%)
Fiber
0.1g
(0%)
Sugar
5g
(10%)
Vitamin A
69IU
(1%)
Vitamin C
0.002mg
(0%)
Calcium
6mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 8dozen
Amount Per Serving
Calories 52 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 52kcal | 3% |
| Carbohydrates | 8g | 3% |
| Protein | 0.5g | 1% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 8mg | 0% |
| Potassium | 32mg | 1% |
| Fiber | 0.1g | 0% |
| Sugar | 5g | 10% |
| Vitamin A | 69IU | 1% |
| Vitamin C | 0.002mg | 0% |
| Calcium | 6mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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