Gingerbread, Spritz and White Chocolate Cherry Shortbread, Oh my!!!


There was a lot of Christmas cookie making up in here this week. The white chocolate cherry shortbread were the same I made last year (so labor intensive but my favorite so worth it), therefore I won’t re-blog that.


This year we added gingerbread men (from scratch instead of with a mix, and knowing that you have to chill the dough before rolling out) and cream cheese spritz cookies. Because I was baking these mostly with my little 3 year old helper dude I didn’t get many pics except of final products, but here are the recipes and final pics. I will just say that I HIGHLY recommend both of these recipes. Delicious and easy.

Gingerbread Cookie Recipe (from Taste of Home).



  • 3/4 cup butter, softened
  • 1 cup packed brown sugar
  • 1 egg
  • 3/4 cup molasses
  • 4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1-1/2 teaspoons baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • Vanilla frosting of your choice
  • Red and green paste food coloring


  • In a large bowl, cream butter and brown sugar until light and fluffy. Add egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 4 hours or overnight or until easy to handle.
  • On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets.
  • Bake at 350° for 8-10 minutes or until edges are firm. Remove to wire racks to cool. Tint some of the frosting red and some green. Decorate cookies.

For frosting, I found a Paula Deen royal icing esque frosting recipe that didn’t include raw eggs (too nervous) or meringue powder which I couldn’t find at the store.


  • 1 cup confectioners’ sugar, sifted
  • 1 to 2 tablespoons milk
  • Food coloring, as desired

My little man loved decorating these with me. The frosting went on wet and shiny but dried hard. Layer wax paper between tehm before storing until completely dry.

For the spritz, I used this recipe but won’t reproduce here since it’s from someone else’s blog. They were DELICIOUS, much better than a typical butter cookie thanks to the cream cheese and cinammon which gave them an interesting flavor kick.

Christmas Cream Cheese Spritz Cookies.

I added green food coloring to 1/2 to make trees and wreaths. Loving my cookie press this year. We sprinkled sprinkles and nonpareils on the trees for ornaments, and red crystal sugar on the wreaths and stars. Dough was soft and sticky enough to move through the press easily but not so sticky it didn’t work well.



2 thoughts on “Gingerbread, Spritz and White Chocolate Cherry Shortbread, Oh my!!!

  1. Pingback: “Hostess” Orange Cupcakes | Fat Girl Bakes

  2. Pingback: Spritztastrophe | Fat Girl Bakes

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