Spicy Spritz Cookies

Spritz cookies are all about the press, and this spiced version gives the classic butter cookie a warm, gingerbread-like twist. Cinnamon, ginger, nutmeg, and allspice turn a simple pressed cookie into something that smells like the holidays the moment it hits the oven.

Using just egg white instead of a whole egg keeps these cookies crisp and snappy rather than soft and cakey. The white provides structure and lift without the fat from the yolk, which means the spice flavors come through cleaner and sharper. Whipping the egg white before mixing also adds a slight airiness to the dough.

The dough needs to be soft enough to push through the cookie press but firm enough to hold the shape of whatever template you choose. If it’s too stiff, the press won’t extrude smoothly. If it’s too soft, the shapes blob out on the sheet. Room temperature margarine is the key variable here.

Kitchen Tips

• Press cookies onto an ungreased or lightly sprayed cool baking sheet. Warm sheets cause the dough to melt and lose its shape before the oven sets it.
• Mix the wet and dry ingredients just until moistened. Overworking the dough develops gluten, making it tough to press and chewy instead of crisp.
• Space the cookies a full 2 inches apart. They spread more than you’d expect from such a stiff dough.
• Watch closely after 8 minutes. These go from golden to burnt fast because of the spices and sugar content.

Variations

• Dip cooled cookies halfway in melted chocolate for a holiday gift tin staple.
• Add a pinch of ground cloves to the spice blend for a deeper, more complex warmth.
• Sprinkle with coarse sugar before baking for extra crunch and sparkle.