Ginger Spice Spritz Cookies

This holiday season, if you’re looking for a quick and easy cookie to share with your loved ones, try a spritz cookie! You can take the spritz cookie in the classic route with a butter-vanilla flavor, or you can spice it up like I did! I made a warm, ginger-spiced spritz cookie to add to our cookie collection this year. My sister-in-laws got me one of these lovely Wilton spritz cookie makers for a Christmas gift last year and I love it. There’s something so fun and satisfying about pressing out these perfectly beautiful stamped cookies! 🙂 This recipe was modified from the Wilton cookie recipe book that comes with the spritz cookie tool.

Ingredients:

2/3 cup dark brown sugar
1 egg
1 cup unsalted butter, softened
3 cups flour
1/2 tsp salt
1/2 tsp allspice
1/2 tsp cloves
1/2 tsp cinnamon
1/2 tsp fresh ginger or ginger spice
1 tsp vanilla extract
Zest from an orange

Preheat oven to 350 and set aside a couple baking sheets. Do not butter the sheets as you want the cookies to stick to the sheet.
Whisk together flour, ginger, cinnamon, clove and salt in a large bowl and set aside.
Combine butter and brown sugar in a stand mixer bowl and mix together until smooth and creamy – a few minutes. Then beat in the egg, vanilla and orange zest until just combined. Gradually add the flour mixture and slowly mix together until all ingredients are well-combined.
Pack the dough into the cookie press and select the cut out stamp that you’d like to use. You can switch this up at any time! Once the dough is packed in there really well, give the trigger a few pulls until the dough is compacted and ready to press out cookies. The first 1 or 2 might not come out right but this is just because the tool is compacting the dough, so don’t worry the rest will be great! Add sprinkles if you desire!
Bake for about 8-10 minutes, until golden and just firm to touch. Allow them to cool for 5-10 minutes, and they’re ready to add to your holiday dessert spread!

Check out my latest collection of Christmas cookie recipes and stay tuned for a few more to come:

Enjoy!