Notes: If making up to 3 days ahead, cool and store airtight at room temperature; freeze to store longer.
1/2 cup (1/4 lb.) butter or margarine, at room temperature
1/3 cup granulated sugar
1 large egg yolk
3 tablespoons light molasses
1 1/4 cups all-purpose flour
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 tablespoon coarse sugar
How to Make It
In a bowl, with a mixer on high speed, beat butter and granulated sugar until creamy. Add egg yolk and molasses; beat until well blended. Stir together flour, ginger, cinnamon, and allspice. Stir flour mixture into butter mixture, then beat until well blended.
Scrape dough into a cookie press fitted with a rosette or star-shaped tip (1/2 in. across widest dimension). Press dough through tip in straight lines 6 to 8 inches long onto 12- by 15-inch baking sheets (you'll need two), spacing about 1 1/2 inches apart.
Sprinkle spritz straws with coarse sugar.
Bake in a 350° regular or 325° convection oven until edges turn slightly darker, 12 to 19 minutes, switching pan positions halfway through baking. With a wide spatula, transfer straws to racks to cool. Serve warm or cool.