Gingersnap Spritz Straws

Notes: If making up to 3 days ahead, cool and store airtight at room temperature; freeze to store longer.

Yield: Makes 20 to 24 straws
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 80
  • Calories from fat: 46%
  • Protein: 0.8g
  • Fat: 4.1g
  • Saturated fat: 2.5g
  • Carbohydrate: 10g
  • Fiber: 0.2g
  • Sodium: 41mg
  • Cholesterol: 19mg

Ingredients

  • 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

Preparation

  1. 1. 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.
  2. 2. 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.
  3. Sprinkle spritz straws with coarse sugar.
  4. 3. 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.
  5. Nutritional analysis per straw.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Gingersnap Spritz Straws Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy