It’s December 1st, so you know what that means! It’s Christmas Cookie time here on The Kitchen Magpie and we are starting off this holiday season with cookie Press Gingersnap Cookies!
So answer me this: Have cookie presses gone the way of the gelatin aspic and canned Spam?
It seems to me that hardly anyone fiddles around with a cookie press come the holidays. Yes, they can be a true pain in the butt, that’s for sure. But man, there is nothing like a carefully pressed cookie to make people smile.
I, of course, thrifted myself a gorgeous 1960’s cookie press, complete in the box with the original instruction booklet as well, for a mere $4 this summer.
I’ve had modern cookie presses. I’ve had the old ones. Let me tell you, they both work the same. The new ones can be just as fiddly as the old ones, sometimes even worse.
The lovely thing about the old ones however are the recipe booklets. The recipes are old. for sure, as you can see that this one uses shortening for the cookies and not butter. I’ve switched it to butter because it makes them infinitely more tasty.
These are snappy, crunchy little gingersnap cookies and they are made all the more delightful when you use the cookie press to make adorable shapes.
Let’s face it; Christmas is but once a year, so it’s the perfect time to whip out the cookie press and get those little shapes going. I don’t have the patience for it any other time of year, but the holidays are a special time. I like taking the extra care and time to make cute treats for my loved ones.
The rest of the year they get plain cookies. I only have so much patience.
Cookie press cookies remind me of my childhood. Cookie presses aren’t as popular as they once were but man, every time I see that someone has used on to make cookies, they make me smile.
The option are endless when it comes to the shapes and figures that you can make and then add sprinkles too.
If you’re looking for another recipe that works with a cookie press, head on over to my Whipped Shortbread Recipe and use that one. Just make sure to beat it for maybe half the time so that your cookies don’t fall apart in their shapes. The whipped shortbread can be too delicate for those shapes.
Aren’t these infinitely cuter than regular gingersnaps?
Make an afternoon of it and whip up these adorable little cookies. Buy some colored sprinkles, some Christmas themed colors and take your time making these. Freeze them and keep them until the big day!
A word of warning: these are exactly like real gingersnaps in the fact that they will burn on the edges if baked too long. If you have made gingersnaps before, you will know what I mean. They tend to brown quicker around the edges, so start watching these at the 8 minute mark. Nine minutes was perfect but ten meant burnt edges!
Happy Baking everyone!
- 3/4 cup butter
- 3/4 cup brown sugar
- 3/4 cup molasses
- 1 egg
- 3 cups flour
- 1 tsp cinnamon
- 1 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp salt
- sugar or coloured sprinkles to sprinkle on top
- Preheat oven to 375
- Cream butter and sugar but do not over mix
- Add molasses and egg and mix
- In a separate bowl mix all dry ingredients together with a whisk.
- Roll into balls, flatten with a fork and sprinkle with sugar or use a cookie press on an ungreased cookie sheet.
- Bake for 8-9 minutes.
- Promptly remove from cookie sheet.
- Serving Size: 48