Molasses Spice Spritz

READY IN: 26mins
Recipe by Annacia

This isn't something I would do just for the heck of it anymore but for the holidays....maybe. I'm posting this as a cathartic thing. I'm passing on my non-diabetic goodies to folks who can offer them a good home. I just can't abandon them without a chance to become good little recipes for someone else. This could go on for some time, I have a lot of recipes! It's been a long time since I made these and I don't honestly recall how long it took to make and press them out so I'm taking my best guess. *Please note*: As written the recipe will yield a milder spice flavor. If you prefer a stronger spicy flavor double the spice amounts (or to taste).

Top Review by justcallmetoni

Spritz cookies are a long time family favorite and we've decided to branch out beyond the traditional cream cheese variety. I thought the dough was perfect for this, moist enough to feed through the press but stiff enough to press through and break off into lovely shapes. I found the cookie, and this is surprising for me, not quite sweet enough. I ended up adding an addition 2-4 tablespoons of brown sugar to the dough and sprinkling a little turbinado sugar on top just before baking. Also found the dough was lacking enough spices that would give these a characteristic gingerbread as rather than molasses flavor. I added a little extra cloves and ginger and would probably preferred a bit more.

Ingredients Nutrition


  1. Preheat oven to 400º F.
  2. Stir together flour, baking powder, nutmeg, cinnamon, cloves, and ginger; set aside. In a large mixing bowl beat together margarine until smooth.
  3. Add molasses and brown sugar and beat until fluffy.
  4. Add egg and vanilla; beat well. Gradually add flour mixture until all combined.
  5. Prepare cookie press with desired design. Fill press and place cookies two inches apart on ungreased cookie sheet.
  6. Bake in oven for about 6 minutes or until the edges are firm but not browned.
  7. Remove and cool completely on wire racks.

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