Holiday Gingerbread Spritz Cookies #FBLcookieexchange

Holiday Gingerbread Spritz Cookies

It’s the most wonderful time of the year! It’s #FBLcookieexhange time guys! We food bloggers get together and exchange holiday cookies with each other. I received some really good ones in this year…

FBLCookieExchange Cookie Collage

Lemon Gooey Butter Cookies from Erin at The Spiffy Cookie
Chia Eggnog Cookies with Rumchata Icing from Starr at Chicago Foodie Girl
and Crystallized Gingerbread Chocolate Chip Cookies from Colleen at Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

They were so good guys… I usually end up sharing my exchange cookies with friends and family because I’m pretty picky, but not this year. I know, I know.. It’s not nice to not share. Don’t tell Santa! Anyways, on to the Gingerbread Spritz Cookies I sent out to bloggers this year!

Holiday Gingerbread Spritz Cookies

Cookies with molasses (like gingerbread) are some of my favorite cookies, especially during the holidays. Spritz cookies are so fun and festive this time of year that I decided to share these cookies with bloggers this year.

One of the bloggers I received requested low sugar cookies. My mother keeps Splenda on hand all the time since my father has diabetes and has to watch his sugar. But baking with Splenda can be a little tricky sometimes depending on the recipe. For the sugar this recipe called for, I used 1/2 regular white sugar and 1/2 Splenda and the cookies turned out exactly how they normal do for me. I love it when a plan turns out how I hoped!

Holiday Gingerbread Spritz Cookies

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Holiday Gingerbread Spritz Cookies

Servings 11 -12 dozen

Ingredients

  • 1 cup softened butter
  • 1 1/2 cups sugar*
  • 1 egg
  • 1/2 cup molasses
  • 1 1/2 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 4 cups flour
  • Sprinkles if desired

Instructions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a large mixing bowl, cream together butter and sugars until light and fluffy. Add egg, molasses, vanilla and beat together.
  3. In a separate bowl, combine baking soda, ginger, cloves, and salt, and flour. Add to wet ingredients and mix well.
  4. Using a cookie press with our favorite holiday design, press dough onto cookie sheet about 1 in apart. (Do not grease or line with parchment paper!) Decorate with sprinkles if desired.
  5. Bake for 5-6 minutes. Do not brown or over bake. Carefully transfer to cooling rack. Let cool completely before storing.

Recipe Notes

*For lower sugar cookies, substitute sugar for Splenda (or use half regular white sugar and half Splenda).

Here is a full list of all the cookie recipes being posted today from bloggers participating in the cookie swap:

I can’t wait to try them out!

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Jessica is a co-founder here at The PinterTest Kitchen. She also works doing graphic design and marketing for Pine Creek Structures and does freelance graphic work in her free time.

7 thoughts on “Holiday Gingerbread Spritz Cookies #FBLcookieexchange

  1. These look super tasty! Obviously, I have a thing for gingerbread! So glad you liked the Crystallized Gingerbread Chocolate Chip Cookies…thanks for sharing!

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