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+ servings
close up image of cookies in cupcake liners and an old fashioned cookie tin

Grandma's Gingerbread Spritz

Yield: 100 cookies
Prep Time: 20 mins
Cook Time: 8 mins
Chill Time: 30 mins
Total Time: 58 mins
A classic Gingerbread Spritz cookie recipe like Grandma used to make- spicy and sweet with just a bit of heat.
5 from 2 votes


  • Cookie press


  • 1 cup butter unsalted, softened
  • 1/2 cup brown sugar packed
  • 1/2 cup molasses
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour 360 grams
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground white pepper


  • In the bowl of your mixer fitted with the paddle attachment, CREAM together butter and brown sugar.
  • ADD molasses, egg, and vanilla extract. Mix on low/medium speed until combined.
  • In a separate bowl, WHISK together flour, salt, cinnamon, ginger, nutmeg, cloves, and white pepper. Slowly ADD the flour mixture to the wet ingredients and MIX until a sticky dough forms.
  • CHILL dough in 2 log shapes in plastic wrap for at least 30 minutes.
  • PREHEAT oven to 375 degrees F.
  • FILL cookie press with chilled cookie dough. Press onto cold, ungreased cookie sheets.
  • BAKE for 7-9 minutes. Let cookies cool on the baking sheet for 5 minutes before removing to cool on a wire rack completely.



Calories: 40kcalCarbohydrates: 5gProtein: 1gFat: 2gSaturated Fat: 1gCholesterol: 7mgFiber: 1gSugar: 2g
Course: Dessert
Cuisine: American
Author: Katrina Bahl
Keyword: christmas, cookie, gingerbread, holiday, molasses, spritz