Ah, gingerbread! One of the beloved tastes of the season. In this video I show you how press our rich, yummy Molasses Ginger Spritz into cute, festive boys and girls.
Our new streamlined website is finally up! Get creative this Holiday Season with our 28 unique sets of Cookie Press Disks & the new Impress! Cookie Press. Learn with our recipe tutorials & decorating blog, with expert advice & troubleshooting tips. The press & all of our disk sets are ready for purchase now! Happy Baking! ~Susie the Disk Designer www.impressbakeware.com
Our products are also available on Amazon: https://www.amazon.com/s?k=Impress+Bakeware&ref=bl_dp_s_web_0
Read here about our new cookie press and 5 new disk sets: https://creativecookiepress.com/2019/11/05/were-back-meet-our-new-disks-and-press/
Back to My Original December 5, 2017 Post:
Here’s the cookie dough recipe and some photos of the pressed cookies and baked results.
Molasses Ginger Spritz:
1 1/2 cups (3 sticks) butter, softened (not melted)
½ cup sugar
3 Tablespoons honey
2 Tablespoons plus 1 tsp molasses
1 ½ Tablespoons vanilla
3 ¾ cups flour
¼ teaspoon salt
¾ teaspoon baking powder
1 ½ teaspoons cinnamon
1/2 teaspoon cloves
2 teaspoons ginger
Preheat oven to 400°F. Cream the butter very well with an electric mixer on its highest setting. Add the sugar and cream it very well again. Add the honey, molasses, then vanilla and egg; beat well until light and fluffy. Meanwhile, in a separate bowl, combine the flour, cinnamon, cloves, ginger, baking powder and salt. Add it slowly to the butter mixture, just until the flour is mixed in. DO NOT over-mix! Spritz dough should be soft but not sticky.
You can always troubleshoot a spritz dough by adding water or vanilla extract a teaspoon at a time to stiff, dry dough, or adding flour a tablespoon at a time to overly sticky or soft dough. Perfect spritz dough has a soft malleable texture that is not too sticky or too stiff.
(*NOTE: As of our 2019 Re-Opening our new disks are made of a solid white material, but the designs are exactly the same, and press identically.)
Press with the gingerbread boy and girl disks using a cookie press onto un-greased cookie sheets.
You may want to flatten the dough ridges on your Gingerbread Boys and Girls. Dip your fingertip in a little water and tap down the faces, side-to-side then straight down, then tap down their bodies to flatten. The ridges are a natural result of the pressing process and often give a nice, sharp, defined, three dimensional quality to pressed cookies, but gingerbread cookies are traditionally very flat- so feel free to flatten them to attain the look you want!
Bake for 6 to 10 minutes until the edges begin to brown. Check early and often as spritz brown quickly. Let sit for 3 or 4 minutes before removing to cooling rack. Makes about 110 cookies.
Tips for this set:
I always suggest using Land O Lakes butter, as I know it will consistently cream well. Some generic butters result in a very stiff dough!
Remember you can add water a tablespoon at a time to stiff dough, or add flour a tablespoon at a time to sticky dough to troubleshoot.
DECORATING: Use any decorating-consistency icing of your choice, such as royal icing. I used store-bought icing and the #1 and #2 round tips. Decorate as you like!
Merry Christmas and Happy Baking!
Disk Designer/Co-Owner at Impress! Bakeware, LLC
“Get creative with your cookie press!”
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The Gingerbread set:
Please see my most recent post about our Re-Opening and new disk sets! Apologies for the non-functional links at the bottom of all of the existing posts. I will be fixing them as we re-open and our new website goes live. More details in the re-opening post at the top of the home page! Thanks for your patience! ~Susie the Disk Designer
For now here is the live Amazon link to what is currently available including the new Cookie Press!
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