I’ve been waiting WEEKS to post this recipe…no seriously, I have really been waiting weeks. I first came across making spritz cookies when one of my BFFs and I had a girls night. We baked cookies, ate junk food and indulged in a couple of alcoholic beverages. I had never actually made a spritz cookie. I have always been too focused on eating them. They are such a classic cookie, and when I heard that we would be making spritz cookies, I got super excited. Jump ahead a few weeks, I ordered a cookie press and started pumping out spritz cookies left and right. When the Great Food Blogger Cookie Swap (we’ll get into this in a moment) came up again this year, I knew that I had to send out these ginger spice spritz cookies!
Let’s talk about the Great Food Blogger Cookie Swap for just a second, shall we? the Great Food Blogger Cookie Swap is a super fun, annual event that brings together food bloggers from around the world. You receive the addresses of three fellow food bloggers. You send each one a dozen of homemade cookies, and then YOU receive three DIFFERENT boxes of cookies from other bloggers, and then you eat them because they’re cookies and they’re delicious. Everything is kept anonymous until you actually receive the cookies. You post the recipe (like I’m doing right now) :) on your blog and spend the entire day reading everyone’s recipes (like I have also done…all day).
Anywho, the Great Food Blogger Cookie Swap is such a great event to be a part of, as each year they partner with a non-profit organization. This year they partnered with COOKIES FOR KIDS’ CANCER, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer.
It’s an insanely special event that is truly an honor to be a part of each year. #fbcookieswap
I was mesmerized by some of the cookies I received this year. They definitely didn’t last very long! Oh well, we have January to worry about the aftermath.
Now, let’s talk about the cookies I sent out: these ginger spice spritz cookies. I’m not going to lie. It took some practice, but the result is incredible. First of all, YOU WILL need a cookie press. This is the cookie press I have. I really, really love it and think it’s very simple to use for any beginner.
You make a simple cookie dough made up of the essentials (flour, sugar, butter, eggs), orange zest, ginger and more. You press them out onto a cookie sheet and bake in a 350 degree F oven for 10-12 minutes. I like to decorate my ginger spice spritz cookies with decorative sugars. I think it’s a very classic look, but feel free to dip them in melted white chocolate or ice them!
That’s really all it takes! I hope everyone had a great weekend, and are surviving your Mondays! See ya tomorrow! xo
Equipment Required: Cookie Press
When you reach the step for using your cookie press, be sure to follow the instructions that came with your cookie press.
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup packed dark brown sugar
- 1 egg
- 1 tablespoon grated orange zest
- 1 teaspoon vanilla extract
- decorative sugars (optional)
- Preheat your oven to 350 degrees F and line 2 large cookie sheets with silicone mats or parchment paper. Set aside.
- Whisk together the flour, ginger, cinnamon, clove and salt in a large bowl. Set aside. Combine the butter and brown sugar in the bowl of your stand mixer with paddle attachment fixed (or in a bowl with a handheld mixer is fine). Mix together, until smooth and creamy, about 2-3 minutes. Beat in the egg and then beat in the orange zest and vanilla extract until just incorporated. Reduce the speed on your mixer to low, and gradually add the flour mixture into the wet until it is well blended.
- Pack the dough into a cookie press. Fit with your desired disk design. I used a flower shape. Press the dough out onto the prepare cookie sheets, spacing the cookies at least 1 inch apart. If you are using decorative sugar, you may sprinkle on at this time.
- Bake until just firm to the touch, about 10-12 minutes. Let them cool for 1-2 minutes on the cookie sheets and then transfer to wire racks to cool the rest of the way.
- Store in an airtight container at room temperature for about a week.