Iced Gingerbread Spritz Cookies
Iced gingerbread spritz cookies are a holiday must-have! Use your favorite spritz mold to create favorite shapes.
Servings: 6 dozen
Ingredients
- 1 cup (16 tablespoons) salted butter softened
- 1/2 cup packed brown sugar
- 1/2 cup molasses
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon fine sea salt
For the icing
- 1 cup sifted powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon pure vanilla extract optional
Instructions
- Preheat oven to 375°F and set out two baking sheets. Do not grease or line them.
- In a large bowl, cream together butter and brown sugar until fluffy. Mix in molasses, egg, and vanilla until smooth and creamy.1 cup (16 tablespoons) salted butter, 1/2 cup packed brown sugar, 1/2 cup molasses, 1 large egg, 1 teaspoon pure vanilla extract
- In another bowl, stir together flour, cinnamon, ginger, cloves, cardamom, and salt.3 cups all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground cardamom, 1/4 teaspoon fine sea salt
- Stir flour mixture into wet ingredients in batches, mixing well after each addition. Chill dough for 30 minutes.
- While dough chills, whisk together the powdered sugar and milk to create a thin icing (adding vanilla if desired) and set aside.1 cup sifted powdered sugar, 2 tablespoons milk, 1/2 teaspoon pure vanilla extract
- Fit chosen disc to cookie press and screw into bottom. Fill press barrel with about 1 cup of dough, screw on top, and press trigger until dough reaches the disc.
- Set press bottom onto cookie sheet and press trigger to push out a cookie, then lift straight up. The cookie should stick to the pan. (You may need to do a few "primer" cookies to get it ready.) Repeat with remaining dough, leaving about 1 inch between cookies.
- Bake cookies for 6-8 minutes, then let cool on the pan for 5 minutes. Dip each cookie into the icing, let the excess drip off, then place on a wire rack to cool completely.
Notes
- Chill remaining unshaped dough while cookies bake.
- If you can, swap your baking sheets between bakes so that you are not piping onto a hot pan.
- Makes about 6 dozen cookies.
