This holiday season, I’ve been treating myself to new baking tools. While I did get essentials like trays and spatulas, I also decided to buy, as a Christmas gift to myself, a cookie press.
But rather than make ordinary vanilla spritz cookies, I decided that spicy gingerbread was the way to go at this time of the year. And in a festive wreath shape to boot.
Now the concept of a cookie press has always appealed to the OCD part of me. The thought of uniform, perfectly-shaped cookies does get me a teeny bit excited.
In reality, using my cookie press for the first time was a little more tedious than I expected. I definitely made some beginner errors, like attempting to press cookies out on baking paper. (It’s possible, but way more difficult.) And I found myself scraping up and redoing some of the presses when the cookies came out malformed.
But are the results worth it? I definitely think so. These wreath-shaped cookies are gorgeous.
- 250g unsalted butter, softened
- 185g dark brown sugar (the darker, the better)
- 1 egg
- 320g flour
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp allspice (opt.)
- 1/2 tsp salt
Makes about 8 dozen cookies (of this shape).
Step 1: Preheat your oven to 190°C (375°F).
Step 2: Cream the butter and sugar together until fluffy. Beat in the egg. Sift in the rest of the ingredients and mix to combine.
Step 3: Transfer dough into the cookie press and press out cookies onto ungreased, unlined baking trays.
Step 4: Bake each tray for 12 minutes.
If you don’t have a cookie press, you can still make these cookies by treating the dough like regular drop cookies, i.e., portioning out the dough in tablespoon-sized balls. For a more conventional cut-out gingerbread cookie, you can check out this recipe I made last year.
These gingerbread cookies are spicy and crunchy, so once again, an excellent food gift because they’re hardy enough to be packed.
Have a Merry Christmas and a Happy New Year!