Ginger Spice Spritz Cookies

You will also need a cookie press.

Preheat oven to 350ºF and line 2 large cookie sheets with silicone mats or parchment paper. Set aside.

Whisk together flour, ginger, cinnamon, clove and salt in a large bowl. Set aside.

Combine butter and brown sugar in the bowl of your stand mixer with paddle attachment fixed (or in a bowl with a handheld mixer is fine). Mix together, until smooth and creamy, about 2–3 minutes. Beat in the egg and then beat in the orange zest and vanilla extract until just incorporated. Reduce the speed on mixer to low, and gradually add flour mixture into the wet until well blended.

Pack dough into cookie press. Fit with desired disk design; I used a flower shape. Press dough out onto prepared cookie sheets, spacing cookies at least 1 inch apart. If you are using decorative sugar, sprinkle on at this time.

Bake until just firm to touch, about 10–12 minutes. Let cool for 1–2 minutes on the cookie sheets then transfer to wire racks to cool the rest of the way.

Store in an airtight container at room temperature for about 1 week.

Note: When you reach the step for using your cookie press, be sure to follow the instructions that came with your cookie press.