Ginger And Cinnamon Spice Cookies Spritzcookie Press Style Food

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

Ginger and Cinnamon Spice Cookies (Spritz/Cookie Press Style) image

Posting this recipe for safe-keeping. Recipe came with a cookie press that I bought. I would love to convert this recipe and make it gluten-free suitable. Recipe states as making 4 dozen cookies. Recipe uses metric gram,spoon and cup measures

Provided by Jubes

Categories Dessert

Time 35m

Yield 48 cookies, 24 serving(s)

Number Of Ingredients 9

Ingredients

230 g butter, at room temperature
3/4 cup brown sugar, measure firmly packed
1 egg
1 1/2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
2 1/2 cups flour, sifted (plain all-purpose flour)
1 tablespoon water

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.

Nutrition Facts : Calories 145.8, Fat 8.1, SaturatedFat 5, Cholesterol 28.2, Sodium 97.5, Carbohydrate 17, Fiber 0.5, Sugar 6.7, Protein 1.7

GINGER SPICE COOKIES

Ginger Spice Cookies image

Categories Cookies Dairy Egg Ginger Dessert Bake Christmas Kid-Friendly Back to School Spring Edible Gift Cinnamon Clove Molasses Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes about 30

Number Of Ingredients 13

Ingredients

2 cups all purpose flour
2 1/2 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3/4 teaspoon salt
3/4 cup chopped crystallized ginger
1 cup (packed) dark brown sugar
1/2 cup vegetable shortening, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
1 large egg
1/4 cup mild-flavored (light) molasses
Sugar

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.)

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