Gingerbread Spritz

Ingredients:

Directions:

1. In the bowl of a stand mixer, cream together the butter and brown sugar. Add the molasses, egg, and vanilla extract and continue to mix until well combined.
2. In a separate bowl, whisk together the flour, cinnamon, ginger, salt, white pepper, and cloves.
3. Add the flour mixture to the stand mixer in batches, mixing in between each batch, until just combined.
4. Remove the dough to a piece of wax paper or plastic wrap. Wrap the dough and place in the fridge for about 30 minutes to chill the dough. This will help the cookie press form more uniform cookies.
5. Once chilled, preheat the oven to 375 degrees F.
6. Add dough to your cookie press. Return the rest of the dough to the fridge to keep chilled while you work. Press cookies onto the baking sheets about 1-2 inches apart. Refill the cookie press with dough as needed.
7. Bake one cookie sheet at a time on the center rack for 5-7 minutes. Let the cookies cool for 2-3 minutes then remove to a cooling rack to cool completely. Store in an airtight container on the counter. The cookies also freeze well.