Glazed Gingerbread Spritz Cookies
User Reviews
5
Glazed Gingerbread Spritz Cookies
Description
Glazed Gingerbread Spritz Cookies bring together classic warm spices—ginger, cinnamon, nutmeg, and cloves—in a molasses-sweetened dough formulated to hold its shape when pressed and baked. After creaming butter and brown sugar, the addition of molasses and an egg creates a soft, slightly sticky dough that benefits from refrigeration to firm up for easy pressing on ungreased, cold cookie sheets. Baking at 375°F produces cookies that remain close-knit without spreading, ideal for detailed cookie press designs. Once cooled, the cookies are glazed with a mixture of powdered sugar, melted butter, vanilla, and warm water for a delicate sweetness and slight sheen. These cookies are suitable for festive occasions where the distinctive spice blend and molasses flavor can be highlighted. Chilling the dough and sheets helps prevent spreading and maintains crisp edges paired with a tender center, characteristic of spritz cookies.
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 cloves ground
- 1/4 tsp salt
wet ingredients
- 1 cup (2 sticks) butter at room temperature, unsalted
- 1/2 cup brown sugar packed
- 1 tsp vanilla extract
- 1/2 cup molasses (do not use blackstrap)
- 1 large egg at room temperature
glaze
- 2 cups powdered sugar sifted, confectioner's
- 2 Tbsp butter melted, unsalted
- 1 tsp vanilla extract
- 2 Tbsp water warm, 2 teaspoons
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
- Use a spritz cookie recipe formulated for cookie presses to ensure the dough holds its shape and does not spread during baking.
- If dough is too soft, add a small amount of milk to adjust consistency.
- Use cold, ungreased cookie sheets and consider chilling them before pressing cookies onto them to help dough adherence.
- Testing a few cookies before baking the entire batch can help adjust chilling and baking time to reduce spreading.
- Cookie presses vary, so chilling time, baking time, and yields may need adjustments accordingly.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
