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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.
The dough made it difficult to spritz, but rolling it out and using a cookie cutter made these a true winner! My husband has been gobbling these for days! I need to send them to friends ASAP or I'll be making another batch! NOTE: If you want to low carb this recipe, try whole wheat flour. I kept the molassas and brown sugar as-is. THE BEST COOKIE AROUND!