Gingerbread Spritz Cookies

Gingerbread spritz cookies are buttery and spiced with classic gingerbread flavors in this easily shaped version of gingerbread cookies. This spritz cookie recipe makes more than enough for a crowd.

Prep time: PT20M

Cook time: PT7M

Total time: PT57M

Rating

4.3 stars (113 reviews)

Keywords

gingerbread spritz cookies

Ingredients

1 cup unsalted butter (at room temperature (2 sticks))
1/2 cup packed brown sugar
1/2 cup molasses
1 egg
1 1/2 tsp vanilla extract
3 cups all-purpose flour
2 tsp ground cinnamon
2 tsp ground ginger
1/4 tsp salt
1/4 tsp ground white pepper
1/4 tsp ground cloves

Cuisine

American

Steps

Cream together butter and brown sugar in a large mixing bowl for a few minutes until smooth. Add molasses, egg, and vanilla extract and mix again until combined and creamy.
In a separate bowl, whisk together flour, cinnamon, ginger, salt, white pepper, and cloves until combined.
Add flour mixture to the bowl with the butter/sugar mixture in 3-4 batches, mixing until each increment is just combined.
Turn out dough onto a large sheet of plastic wrap and wrap snugly. Refrigerate for 30 minutes. See note on chilling vs. not chilling.
Once chilled, preheat oven to 375°F. Add dough to cookie press fitted with your preferred disc shape. Press cookies out onto ungreased baking sheet(s) about 1"-1 1/2" apart from one another.
Bake in the center of the oven for 5-7 minutes, or until cookies are slightly browned around the edges. Let cookies cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely. Store cooled cookies in an air-tight container for up to a week. These cookies also freeze well.

Nutitrion

Serving Size: 4 cookies
Calories: 128 kcal
Carbohydrates: 16 g
Protein: 1.5 g
Fat: 6.4 g
Saturated Fat: 4 g
Cholesterol: 22 mg
Sodium: 68 mg
Sugar: 5.5 g

Reviews

Gwen on 2025-12-08 (5 stars):
Delicious! I did need to melt my butter and molasses mixture in the oven for a few minutes. Overall easy and delightful
Kara on 2024-12-15 (1 stars):
Unfortunately our cookie press broke using this dough
Jennifer on 2024-12-14 (5 stars):
This recipe is exquisite! I was worried about the amount of molasses but it didn't overpower the spices and smelled more fragrant when baking than any cookie ever! Definitely adding to my spritz list. First year making spritz and I'm addicted. Happy to have festive variations!
Sher on 2024-11-25 (5 stars):
Hi, I made these for my husband who loves ginger cookies. I didn't want so many cookies, so I halved the recipe but kept the spices the same. They are delicious. I chilled my dough for 30 minutes but should have chilled it longer. Had to work quickly with the press. They spread just a bit. The cookies are tender and buttery. YUM! Thanks for sharing! Sher
Tina in SD on 2023-12-19 (5 stars):
Delicious! Great flavor, my measurements of spices were a little over cuz we love these spices. Baked 9 minutes. I’m new to my metal cookie press. Cookie Chef, second hand store find. Only one small star wouldn’t put out a good shaped cookie, but the others work great. Lots of cookies real quick. Chilling dough did not work for me. I baked mine for 9 minutes using a silver half sheet baking pan. After cooled, got a little crisp, but softened up when stored in tightly sealed container. Thanks for sharing your recipe.
Ginger Stone Lehmann on 2023-12-16 (5 stars):
I added a couple extra tablespoons of brown sugar, but otherwise this recipe was great! Sometimes I had to let the chilled dough sit out for a few minutes, but ultimately the cookies held their shape beautifully.