Gingerbread Spritz Cookies

Today’s recipe is a reminder that great things really do happen at Christmas.

A few months back, I wrote a post about how cookie presses and I just didn’t ‘get along’ with each other. I had owned two up to that point and neither one of them worked, no matter what I did. It was frustrating. I think that cookie presses were made for this time of year. They’re an easy way to make a LOT of pretty cookies with little effort and in a very short turn around time. I really wanted to be able to make some.

I don’t like giving up. So, I decided to give the whole cookie press thing one more try and went scouring the internet for reviews of some of the ‘wider known’ models on the market. I finally settled on the OXO Cookie Press, as it had the most consistently positive reviews and the stencils that came with it were ones that I preferred to other brands. It stayed on my Amazon wishlist for a while, but one day I decided to get myself a little something for Christmas and bought it.

Not gonna lie, I was a tad bit nervous about whether or not it was going to turn out. Oftentimes baking appliances and tools with come with a tiny recipe booklet, so I decided to go with one that was in the booklet that came with the OXO cookie press. I figured it had to be safest bet. The recipe was for gingerbread cookies. I thought that it would be cute to use the teddy bear stencil, and if it turned out, share for the 12 Days of Christmas.

The recipe for the dough comes together much in the same way as most other cookie doughs. The main difference here is in the chilling time. If you’ve ever used one of the cookie recipes I’ve shared on the blog before, you’ll know that I’m a strong advocate for overnight chilling. Most cookie doughs need that extra time to minimize spreading and maintain their shape. However, when it comes to spritz cookies, overnight chilling is the wrong move. You don’t want the dough to be room temp or warm, but if it’s TOO cold then it won’t be pliable enough to press through the metal plates of the cookie press. So, for these 30 minutes of chilling in the fridge will do just fine.

With spritz cookies, the dough has to be at the right temperature and the baking sheets should also be extremely cold when you press the dough out onto them. I don’t know why, but it helps the dough come out cleaner. Place your baking sheets in the freezer prior to even getting started so that by the time you’re ready to press, they’re nice and chilled. No greasing the sheet or (as I usually do) using parchment paper. Don’t worry; they won’t stick.

The entire process to make these was incredibly easy, and quick. I couldn’t have been happier with how they came out, in look or taste. If you’re looking for a cookie press to buy, I give my unpaid & completely enthusiastic recommendation to go with OXO’s.

Just one more day of the 12 Days of Christmas! Stay tuned for the final recipe to be posted tomorrow.

DAY 1: VANILLA RED PINWHEELS

DAY 2: CHRISTMAS ELF BITES

DAY 3: THREE FRENCH HEN PIES

DAY 4: CRANBERRY BUCKLE

DAY 5: GINGERBREAD MARSHMALLOWS

DAY 6: HOLIDAY SPICE S’MORES

DAY 7: CRANBERRY ORANGE ROLLS

DAY 8: GINGERBREAD CUT OUTS

DAY 9: ROSEMARY & THYME CRACKERS

DAY 10: SUGAR CRUNCH COOKIES

DAY 11: GINGERBREAD SPRITZ COOKIES

Gingerbread Spritz Cookies

Recipe Courtesy of OXO

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup packed brown sugar (light or dark, doesn’t matter)
  • 1/2 cup molasses
  • 1 teaspoon vanilla extract
  • 1 large egg, at room temp
  • 3 cups all purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 1/2 teaspoons ground ginger

Directions

Preheat oven to 375 degrees Fahrenheit. Place about 3 baking sheets in the freezer to chill thoroughly.

In a medium bowl combine the flour with the salt and spices and stir together with a fork. Set aside.

In the bowl of a standing mixer or using a handheld one, cream together the butter and sugar until creamy and fluffy. Add the egg, molasses and vanilla and stir just until combined.

Gradually add the flour into the mixture, in about 3 batches, just until it’s combined.

Refrigerate for 30 minutes.

Place chilled dough into your cookie press. Press dough out onto ungreased and unlined baking sheets.

Bake for 5-7 minutes, or until the cookies are lightly browned at the edges. Allow to sit on baking sheet for about 60 seconds before removing to a wire rack to cool completely.

(Note: no one oven is the same, & different baking sheets bake cookies differently. Keeping this in mind, I will ALWAYS test bake one cookie before baking entire sheets of the whole batch, just to get a good idea of how long they should be in the oven and if I need to adjust the way I’ve cut, rolled them out, etc. I highly recommend that you do the same.)

Sharing at this week’s Fiesta Friday #255, co-hosted this week by Jhuls @ The Not So Creative Cook and Diann @ Of Goats and Greens.

Gingerbread Cut Outs

In the very first post for this year’s 12 Days of Christmas I talked about how my love for this time of year is hugely inspired by all the baking that my mom and grandma did during the holiday season. They made lots of delicious things, but one of the most memorable of the treats was the gingerbread cookies. They shaped them into both gingerbread men and gingerbread teddy bears that we decorated with chocolate chips. They were so good.

For the most part I do try to introduce new, fresh recipes to the 12 Days of Christmas. I do it to give y’all some interesting options, challenge myself, and to find new holiday baking favorites for our house. Sometimes though, the classics are best. After all, what kind of Christmas would it be without a good, old-fashioned classic gingerbread cookie recipe to put to good use?

The gingerbread cookies that my mom and grandma made when I was a kid were thick, slightly soft, slightly chewy and full of strong, spicy flavor. I’ve made quite a few gingerbread cookies of my own, but most of them failed to tick off all of the above boxes at the same time. It’s difficult for one recipe to do that, I admit. But if any of y’all have been looking for a perfect gingerbread cookie recipe that’s good for cut outs, decorating, gift giving, Christmas tress decoration–anything really–then you can stop looking. Cause it’s right here.

What puts these gingerbread cookies above all the others I’ve had boils down to about three things: Spice, Texture, and Durability. Because the dough is generously seasoned, they’re slightly spicy–they have a ‘bite’ that lingers on your tongue, as it should. The texture is soft, but it does have a pleasant chew, especially towards the edges. These are also plenty durable enough to decorate (rather heavily if you like), ship in the mail, or even make them into Christmas tree ornaments (just pierce holes into the tops).

This recipe makes quite a bit of dough, so don’t be afraid to go big with the cookie cutters if you don’t want a whole bunch of leftovers sitting around your house, tempting you (and they WILL tempt you) . They hold their shape extremely well after baking, so don’t worry about designs getting lost in indiscernible blobs. That won’t happen.

Eight days into the 12 Days of Christmas now–don’t forget to check out the other recipes from the previous days below!

(Btw, aren’t these cookies 100xs better than 8 maids a milking?)

DAY 1: VANILLA RED PINWHEELS

DAY 2: CHRISTMAS ELF BITES

DAY 3: THREE FRENCH HEN PIES

DAY 4: CRANBERRY BUCKLE

DAY 5: GINGERBREAD MARSHMALLOWS

DAY 6: HOLIDAY SPICE S’MORES

DAY 7: CRANBERRY ORANGE ROLLS

DAY 8: GINGERBREAD CUT OUTS

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Gingerbread Cut Outs

Recipe Courtesy of The King Arthur Flour Baker’s Companion

Ingredients

  • 1 cup (2 sticks, 8ounces) unsalted butter
  • 1 cup (8 ounces) packed brown sugar (light or dark, doesn’t matter)
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons allspice
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 2 teaspoons cinnamon
  • 1 cup (8 ounces) molasses
  • 1 large egg
  • 5 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking soda dissolved in 1/2 cup water

Directions

In the bowl of a standing mixer (or using a handheld one) cream together the butter, sugar, salt and spices together until light and creamy.

Add the molasses and the egg, stirring just until combined. Use a spatula to intermittently scrape down the sides of the bowl to ensure even mixing.

Add half of the flour with the baking soda that’s been dissolved in the water on low speed. Stir in the remaining flour, mixing just until combined.

Scrape the dough into one large mound, wrap in plastic wrap and refrigerate overnight.

Preheat the oven to 350 degrees F.

Sprinkle a clean work surface with powdered sugar. Divide the dough into quarters, keeping the other 3 in the fridge while you work with the 1. Using a rolling pin to roll out the quarter of dough to about 1/4 inch thick. Use whatever cookie cutters you like to cut out the shapes, then transfer to baking sheets that you’ve lined with parchment paper. Leave about 1/2 inch space between the cookies.

Refrigerate the cut out cookies for about 10 minutes, then bake on the middle rack for 8-10 minutes. Let them rest on the baking sheet for about 65 seconds before removing to a wire rack to cool completely.

Sharing at this week’s Fiesta Friday #254, co-hosted this week by Antonia @ Zoale.com and Kat @ Kat’s 9 Lives.

Honey Gingerbread Cookies

I’m very honored by the compliments that I get on my baking. I’ve put a lot of time and effort into my practicing and I do have to say I think that that practice has paid off. I’m good at it.

However, if I’m being completely honest with myself and all of you, then I have to admit that my baking skills wouldn’t be half of what they are now without a little…help.

That ‘help’ is modern amenities–specifically, automated mixers. I can’t imagine my kitchen life without my KitchenAid standing mixer, and I really don’t want to try.

It makes me sound like such a young, first-world brat to say that, but it’s true. Me and that mixer are joined at the hip. I think I might love it. I think of how women used to make cakes with nothing but the strength of their wrists to whip enough air into the batter to make them rise and be moist on the inside, and I’m just in awe.

Cause, no. I’m good…but I’m just nowhere near on that level.

Biscuits, brownies, pie crust, quick breads and muffins are all exceptions to the rule–you kinda SHOULD make those by hand. Breads are tricky–there are some recipes that I think I could get away with going without my KitchenAid, but others like brioche sure aren’t one them. Even most cookie recipes require the butter in them to be whipped up pretty good with the sugar before you add anything else to it.

Notice that I said MOST. Why?

Go ahead and guess.

Yep. This is a from scratch cookie dough recipe where neither a standing mixer or hand mixer is needed. You really can put this all together with a wire whisk using nothing more than your hands. Rather than being softened and whipped with the sugar, the butter is pre-melted and cooled. The dough is sweetened with a combination of honey and brown sugar.

Since it’s a dough that can be made sans mixers, you can guess that it’s a cinch to put together. You really can’t mess it up.

Apart from being so easy to make, I think one of my favorite things about making these was that the dough was very good for making cut out cookies that hold their shape and stamp impressions even after baking. I had a set of three Christmas themed ones that I broke in with this recipe and they came out just perfect. However, if you don’t have cookie stamps or they’re just not your thing, then you really don’t have to use them. If you wanted to just roll these out and cut them out with a gingerbread man cutter, it would still be great. The ‘spice’ factor isn’t as strong in these as it is in other gingerbread cookies, but you’ll definitely still be able to taste a gingery, caramelized flavor. They’re delicious plain but they’d also taste great iced if you prefer that too.

So, now all you mixer-less folks have no excuse: get baking, will ya?

Just one more recipe left in the 12 Days of Christmas. Be on the look out for it, and be sure to check out the other recipes in the series if you haven’t seen them all yet.

12 Days of Christmas Banner

Day 1: Winter Spice Toaster Tarts

Day 2: Smoky Chili Crackers

Day 3: Spicy Chocolate Gingerbread

Day 4: Cranberry Orange Quick Bread

Day 5: Honey Spice Madeleines

Day 6: Chai Spice Shortbread

Day 7: Winter Spice Peanut Brittle

Day 8: Christmas Tourtiere

Day 9: Cranberry Spice Layer Cake

Day 10: Crinkle Cut Cookie Fries

Day 11: Honey Gingerbread Cookies

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Honey Gingerbread Cookies

Recipe Adapted from The Monday Box

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Ingredients

  • 1 cup unsalted butter
  • 1 large egg, beaten
  • ½ cup honey
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • ½ cup brown sugar, packed
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon salt
  • 4 ½ cups all-purpose flour

Special Equipment: cookie stamps/molds of choice

Directions

In a small bowl, melt the butter and cool slightly.

In the bowl of a standing mixer,or using a hand mixer, (or a in a large bowl using a wire whisk) combine the beaten egg, honey, milk and vanilla.

In a separate bowl, combine the brown sugar, cinnamon, ginger and salt. Beat into the egg mixture, then slowly beat in the melted butter.

Add the flour in 1 cup increments, mixing until it forms a soft and slightly sticky dough.

Collect dough into one mass, wrap in plastic wrap and refrigerate overnight.

Preheat oven to 350°F. Line two sheet pans with parchment paper. Divide dough in quarters and keep the other 3 in the refrigerator while you roll out the first. Roll dough out on a clean and floured surface to about 1/4 inch thick. Dip your cookie stamps into powdered sugar, then tap to remove excess. Press firmly into the dough, then gently remove stamped cookie and place on sheet pan. Repeat until you’ve used up all of the dough.

Freeze cut out cookie dough for 25-30 minutes. Bake in the oven for 10-12 minutes, just until bottoms start to turn golden brown. Allow to set on sheets for about 60 seconds before removing to a wire rack to cool completely.

(Note: You don’t HAVE to use cookie stamps for this recipe. I think it would work just as well without it. Use whatever cookie cutters you have, or shape the dough into a log, freeze for about 30 minutes, then cut into slices and bake as directed. Also,  no one oven is the same, & different baking sheets bake cookies differently. Keeping this in mind, I will ALWAYS test bake one cookie before baking entire sheets of the whole batch, just to get a good idea of how long they should be in the oven and if I need to adjust the way I’ve cut, rolled them out, etc. I highly recommend that you do the same.)

Spicy Chocolate Gingerbread

Since it’s Christmas time, you guys had to know two things were going to happen: first, gingerbread was going to make an appearance in this 12 Days of Christmas series. Second, I was going to find a way to sneak a stamped cookie into it. Stamped/printed cookies are still a minor obsession of mine. I’m always up for trying out a different recipe for one, and I’m also on the lookout for cookie stamps and cutters that can give me the intricate, pretty designs that I want. Ideally, I’d just buy all the wooden Springerle molds that I wanted–and there are many.

However, as I’ve mentioned multiple times before, those suckas aren’t cheap. Nor should they be–I do own two, and I must say that you get what you pay for in quality and longevity. It’s just that wanting to build up a collection of the molds is a lot harder and more expensive to do than with a cookie stamp or cutter collection. If I wanted to widen my Intricate Stamped Cookie Collection without breaking the bank, I figured that I’d have to get creative with it.

You guys have already seen some of the fruits of that labor through my discovery that pie crust cutters could double as cookie stamps. Now, I’m pleased to announce that I’ve found yet another way to circumvent the ‘system’ of pricey Springerle molds that I just cannot afford at this time, while still getting the results that I want from my cookies. My newest solution came in one word: mooncakes. Y’all know what those are? That’s alright, I didn’t at first either.

Mooncakes are a Chinese pastry that are typically served during the Mid-Autumn Festival. The first time I saw one it caught my attention because of the intricate, beautiful design on the top of the cake and I wondered how it was made. I later found out that the design comes from moon cake molds: wooden or plastic contraptions that are designed to not just sculpt and seal the outer skin of the moon cakes, but also to imprint the pretty design on the top.

The wooden ones, like Springerle molds, aren’t inexpensive. The plastic ones however, are. I looked on Amazon and found a set of 4 moon cake molds, each with 3 different ‘plates’ that you could switch in and out.I bought the set and immediately wanted to try out the stamps on a cookie dough to see if it would give me the same pretty design as it did on the mooncakes. These were the results. Was it a worthwhile investment?

You guys tell me. I know that for now you can only comment on how they look, so I’ll spill on the actual taste.

The spices here are *very* strong. That warm, typical gingerbread smell and flavor is given a huge, added punch with the addition of both cocoa and garam masala. The aroma in the dough was so strong that I could smell these even before they were baking. You might worry that the chocolate would overpower everything else flavor-wise, but it doesn’t. Although you’re definitely going to know it’s there, in this case what it most does is enhance the other flavors; the cookies taste ‘richer’, if that makes any sense. The kick from the garam masala is going to hit your taste buds afterwards. At first you don’t taste it, then you swallow and suddenly think, “Oh wow, *there* it is!”

I love my new mooncake molds–I mean, my new cookie cutters. I love these cookies. I think y’all will love both if you choose to give them a go. DO IT. (P.S. If you’d like to find the set I bought on Amazon, it’s here) Linking this post up to Fiesta Friday #201, co-hosted by Monika @ Everyday Healthy Recipes and Jhuls @ The Not So Creative Cook.

12 Days of Christmas Banner

Day 1: Winter Spice Toaster Tarts

Day 2: Smoky Chili Crackers

Day 3: Spicy Chocolate Gingerbread

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Spicy Chocolate Gingerbread

Recipe Courtesy 0f Springerle Joy

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Ingredients

  • 180 grams butter (softened)
  • 125 grams dark brown sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger
  • 1 teaspoon garam masala
  • 125 grams molasses
  • 1 egg
  • 50 grams cocoa
  • 350 grams (pastry or all-purpose) flour
  • pinch of salt

Special equipment: cookie stamp or cutter of choice

Directions

In a bowl, combine the flour, salt, spices and cocoa with a fork and set aside.

In the bowl of a standing mixer using the paddle attachment, or using a handheld mixer, cream together the butter and sugar until light and slightly fluffy.

Add the egg and molasses and mix until just combined. Fold in the flour mixture in batches (don’t add it all at once) until the dough comes together smoothly.

Shape into a disk and refrigerate for a few hours until slightly firm. If you’re in a hurry, you can freeze it for about 40 minutes to an hour.

Divide the dough in quarters. Keep one quarter out, while keeping the other three in the fridge as you work. Sprinkle a work surface like a pastry mat, cutting board or wax paper with flour. Roll out the dough to about 1/2 inch thickness and sprinkle the top with flour or powdered sugar. Dip your cookie stamp in flour or powdered sugar, then firmly press it into the dough. Remove, then cut out the cookie and remove it to a sheet pan you’ve lined with parchment paper. Repeat until you’ve cut out all the dough.

Refrigerate the sheet pan(s) of cookies overnight.

Preheat oven to 320°F. Immediately place sheet pan on the middle rack of the oven and bake for 10-15 minutes (depending on cookie size), rotating the pans halfway and checking regularly.

Note: no one oven is the same, & different baking sheets bake cookies differently. Keeping this in mind, I will ALWAYS test bake one cookie before baking entire sheets of the whole batch, just to get a good idea of how long they should be in the oven and if I need to adjust the way I’ve cut, rolled them out, etc. I highly recommend that you do the same.

Gingerbread Men Cookies

Gingerbread Men1

4 Days til Christmas, guys! Today I get to share one of my favorite recipes from our Christmas series. I hope you enjoy it- but first, some more trivia:

12 Days of Christmas {Treats}

  1. During the Christmas buying season, Visa cards alone are used an average of 5,340 times every minute in the United States. (This isn’t very surprising, I’ve certainly been putting mine to good use.)
  2. The busiest shopping day of the year is not Black Friday, but the Saturday before Christmas. The busiest online shopping day takes place on the Monday or Tuesday a week or two before the week of Christmas. (I hate to admit it, but I’m absolutely one of those people who wait until the last minute to do the bulk of my Christmas shopping. It sucks, but it’s the truth.)
  3. Retailers take advantage of traditional Christmas smells and tastes to attract customers. For example, retailers may waft the smell of roasting chestnuts throughout their store and offer free samples of Christmas cookies. Holiday smells and tastes also stimulate the saliva glands, which makes shoppers hungry. Hungry shoppers are more likely to buy anything, not just food. (It could just be that I live in a small-ish town, but I’ve never experienced this in any of the major department stores that cater to Christmas shoppers where I love. That is an interesting and probably very effective tactic though.)

Source, Source

Gingerbread Men2

I know that by now in the series, I’ve already made Ginger Snaps and Gingerbread.You’re probably wondering: Jess, is it really necessary to throw in one more ‘ginger’ themed recipe? Answer being….yes. Because you can never have too much ginger-stuff- especially not at Christmas. And especially not when it comes to these gingerbread men cookies.

Gingerbread Men4

Whereas Gingersnaps are traditionally either really chewy or crunchy and Gingerbread is fluffy and almost cake-like, these Gingerbread men meet somewhere in the middle of those two. Of all three ginger recipes that I’ve made this year, I’ve gotta say that these are without a doubt, my favorite. They really puff up in the oven, so they’re thick and sturdy enough for decorating. Best of all, as long as you don’t over bake them,  the dough stays soft and tender for days (which is how I prefer to eat them).

As you can see, I chose to decorate my gingerbread men with my standard favorite toppings: an icing made with powdered sugar, milk and vanilla extract with sprinkles on top. However, if you have small children at home, feel free to use whatever else you like. I found this recipe at browneyedbaker.com and have been using it for the past couple of years or so. It’s easy to follow and makes quite a few cookies to share…or keep all to yourself. Your choice.

Today’s Christmas recommendation is actually for a short story by Truman Capote called “A Christmas Memory”. I first read it many years ago in school (I don’t remember how old I was), but I do remember that it made an impression on me, and that I liked it very much. It’s about a young boy named Buddy that recalls a memory he has from his childhood of baking Christmas fruitcakes with one of his distant relatives who is slightly mentally retarded. It’s simple, but very sweet and even somewhat sad at the end. I like to read it not only because Truman Capote is a gifted writer, but because there’s a kind of Christmas nostalgia in the language of the story that I just love. I’ve included a link to an online version of it in the picture, so if you would like to read it (and I highly recommend that you do).

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Gingerbread Men Cookies

Recipe Courtesy of Brown Eyed Baker

Ingredients

  • 3 cups all purpose flour
  • 3/4 cup dark brown sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking soda
  • 3/4 cup (6 ounces) unsalted butter, cut into 12 pieces and softened slightly.
  • 3/4 cup molasses
  • 2 tablespoons milk

Directions

1. In food processor workbowl fitted with steel blade, process flour, sugar, cinnamon, ginger, cloves, salt, and baking soda until combined, about 10 seconds. Scatter butter pieces over flour mixture and process until mixture is sandy and resembles very fine meal, about 15 seconds. With machine running, gradually add molasses and milk; process until dough is evenly moistened and forms soft mass, about 10 seconds. (Alternatively, in the bowl of a standing mixer fitted with paddle attachment, stir together flour, sugar, cinnamon, ginger, cloves, salt and baking soda at low speed until combined, about 30 seconds. Stop mixer and add butter pieces; mix at medium-low speed until mixture is sandy and resembles fine meal, about 1½ minutes. Reduce speed to low and, with mixer running, gradually add molasses and milk; mix until dough is evenly moistened, about 20 seconds. Increase speed to medium and mix until thoroughly combined, about 10 seconds.)

2. Scrape dough onto work surface; divide in half. Working with one portion of dough at a time, roll ¼-inch thick between two large sheets of parchment paper. Leaving dough sandwiched between parchment layers, stack on cookie sheet and freeze until firm, 15 to 20 minutes. (Alternatively, refrigerate dough 2 hours or overnight.)

3. Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.

4. Remove one dough sheet from freezer; place on work surface. Peel off top parchment sheet and lay it back in place. Flip dough over; peel off and discard second parchment layer. Cut dough into gingerbread people or round cookies, transferring shapes to parchment-line cookie sheets with a wide metal spatula, spacing them ¾-inch apart. Repeat with remaining dough until cookie sheets are full. Bake cookies until set in centers and dough barely retains imprint when touched very gently with fingertip, 8 to 11 minutes, rotating cookie sheet from front to back halfway through baking time. Do not overbake. Cool cookies on sheets 2 minutes, then remove with wide metal spatula to wire rack; cool to room temperature.

5. Gather scraps; repeat rolling, cutting and baking in steps 2 and 4. Repeat with remaining dough until all dough is used.

6. Once cookies are cool, decorate with royal icing, if desired. Store in an airtight container at room temperature for up to 1 week.

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