Ginger And Cinnamon Spice Cookies Spritzcookie Press Style Recipes

GINGER AND CINNAMON SPICE COOKIES (SPRITZ/COOKIE PRESS STYLE)

Steps:

• Preheat oven to 170°C
• Beat butter and sugar until light and fluffy.
• Add egg, spices, salt and water- mix well.
• Gentley mix in the flour with a spoon.
• Pack dough into cookie press- as per instructions for your press.
• Press onto cookie trays- spacing about 2 cm apart.
• Bake 12-15 minutes, or until firm to touch.
• Gentley transfer to a wire rack to cool.
• Decorate as desired or eat plain.
• Store in an airtight container.

SUGAR AND SPICE COOKIES

Steps:

• Mix the flour, the baking powder, cinnamon, nutmeg, and cloves together in a bowl.
• Cream the butter and brown sugar together with an electric mixer in a large bowl until smooth; beat the egg and vanilla extract into the butter mixture. Add the flour mixture in small amount to the butter mixture, beating each addition until blended. Form the dough into a ball, wrap with plastic wrap, and refrigerate at least 1 hour or up to 3 days.
• Preheat an oven to 350 degrees F (175 degrees C). Grease baking sheets.
• Roll the dough out on a floured work surface with a rolling pin to about 1/8-inch thickness. Cut with 2-inch cookie cutters. Arrange the cut cookies onto the prepared baking sheets.
• Bake in the preheated oven until the edges begin to brown, 10 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

CINNAMON SPRITZ COOKIES

Steps:

• Preheat oven to 350 degrees. Whisk together flour, salt, and cinnamon.
• Using the tip of a paring knife, scrape vanilla seeds into a large bowl, and discard pods. Add sugar, and beat with a mixer on medium speed for 3 minutes. Add butter, and beat until pale and fluffy. Beat in egg yolks. Add flour mixture, and beat until just combined.
• Attach a wreath disk to a cookie press. Divide dough into 3 portions. Fill press with dough. Press cookies onto baking sheets, spacing them 2 inches apart.
• Bake until barely golden, 9 to 12 minutes. Immediately sprinkle cookies with cinnamon sugar. Let cool slightly, then transfer to wire racks to cool completely. Repeat with remaining dough.

GINGER SPICE COOKIES

Steps:

• Combine first 6 ingredients in medium bowl; whisk to blend. Mix in crystallized ginger. Using electric mixer, beat brown sugar, shortening and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.
• Preheat oven to 350°F. Lightly butter 2 baking sheets. Spoon sugar in thick layer onto small plate. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart.
• Bake cookies until cracked on top but still soft to touch, about 12 minutes. Cool on sheets 1 minute. Carefully transfer to racks and cool. (Can be made 5 days ahead. Store airtight at room temperature.)

CINNAMON GINGER SPICE COOKIES - LOW SUGAR/DIABETIC FRIENDLY RECIPE

Steps:

• 1. Mix together shortening, butter, Splenda, egg and molasses in large mixing bowl.
• 2. Sift dry ingredients together and add to shortening mixture. Mix thoroughly.
• 3. Wrap dough in saran wrap and chill in fridge for about 2 hours.
• 4. Preheat oven to 350 degrees.
• 5. Form dough into 30 balls, approximately 1 level tablespoon each. Place balls on ungreased cookie sheet and pat down gently with fork making a criss cross pattern.
• 6. Bake in the center of oven for 8-10 minutes. Do not overbake. Cool on wire cooling rack.

BEST SPRITZ COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine butter, brown sugar, white sugar, and vanilla extract in a large bowl; beat with an electric mixer until light and fluffy, 3 to 5 minutes. Add egg yolks, 1 at a time, mixing for about 15 seconds after each yolk. Add cream cheese and mix until well combined. Mix in nutmeg, cinnamon, and salt; beat until completely mixed. Add flour and stir just until incorporated.
• Fill a cookie press with dough and press out cookies, using your favorite shape, onto ungreased cookie sheets. Sprinkle with colored sugar.
• Bake in the preheated oven until lightly browned, 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. Repeat with remaining dough.