Gingerbread Spritz Cookies (OXO) - per cookie
- Number of Servings: 120
Ingredients
Butter, unsalted, 1 cup (room temp)Brown Sugar, .5 cup, packedMolasses, .5 cup Vanilla Extract, 1 tsp Egg, fresh, whole, raw, 1 large (room temp)Flour, white all-purpose, 3 cup Salt, .25 tsp Nutmeg, ground, .5 tspCinnamon, ground, 1.5 tsp Cloves, ground, .25 tsp Ginger, ground, 2.5 tsp
Preheat oven to 375 F. In a large mixing bowl, cream together butter & sugar. Add molasses, vanilla and egg while beating continuously.
In a separate bowl, mix the flour, salt and spices. Gradually add the mixture the mixer, beating until well incorporated.
Refrigerate the dough for 30 minutes.
Place refrigerated dough in cookie press with the desired disk. Press dough out onto an ungreased cookie sheet.
Bake 5 - 7 minutes or until the cookies are lightly browned on the edges. Rotate the baking sheet halfway through baking time.
Serving Size: Makes 10 dozen (120) cookies
Number of Servings: 120
Recipe submitted by SparkPeople user NSCARNEY.
In a separate bowl, mix the flour, salt and spices. Gradually add the mixture the mixer, beating until well incorporated.
Refrigerate the dough for 30 minutes.
Place refrigerated dough in cookie press with the desired disk. Press dough out onto an ungreased cookie sheet.
Bake 5 - 7 minutes or until the cookies are lightly browned on the edges. Rotate the baking sheet halfway through baking time.
Serving Size: Makes 10 dozen (120) cookies
Number of Servings: 120
Recipe submitted by SparkPeople user NSCARNEY.
Nutritional Info Amount Per Serving
- Calories: 35.5
- Total Fat: 1.7 g
- Cholesterol: 6.1 mg
- Sodium: 7.1 mg
- Total Carbs: 5.0 g
- Dietary Fiber: 0.1 g
- Protein: 0.4 g
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