What’s that? Thanksgiving is in 4 days and you don’t really like to make pie? Don’t worry, I’ve got a solution!

Of course, my solution only actually works if you’ve bought in to my frequent endorsements of cookie presses. I recognize it’s an oddly specific kitchen utensil, but at least it’s a cheap one!

Previously, I’ve used mine to make butter cookies, cream cheese spritz cookies, and lemon daisy cookies. This time, with the season in mind, it’s gingerbread spritz cookies.

As I’ve mentioned countless times, the cookie press is the best way to make tons of cookies really fast. Which was particularly helpful this week since I spent the last two days in New Haven watching Yale lose to Harvard in football, continuing an unspeakably long streak, and attempting to write a memo that I still haven’t finished. Time-saving was important.

First, cream together the butter and sugar on medium speed of a stand mixer fitted with the paddle attachment until smooth. Add the molasses, vanilla, and egg and beat to combine. In a small bowl, whisk together the flour, salt, nutmeg, cinnamon, cloves, and ginger. Beat into the batter in small additions until well incorporated.

Refrigerate for 30 minutes, or freeze for 10-15 depending on how pressed for time you are.

After dough has chilled, fit cookie press with desired shape, fill with dough, and press onto an ungreased cookie sheet. Sprinkle with sugar and bake at 375°F for 5 to 7 minutes, until just browning on edges.

Transfer to a wire rack to cool completely.So many cookies! So fast!When cool, cookies will still be pretty soft, but you can store them in an airtight container and they will keep for awhile.

Enjoy!

Gingerbread Spritz Cookies

Ingredients:

• 1 cup butter, softened
• 1/2 cup light brown sugar
• 1/2 cup molasses
• 1 teaspoon vanilla extract
• 1 egg
• 3 cups flour
• 1/4 teaspoon salt
• 1/2 teaspoon nutmeg
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon cloves
• 2 1/2 teaspoons ginger

Directions:

1. In a stand mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy.
2. With mixer running, add molasses, vanilla, and egg, beating until smooth.
3. In a separate bowl, whisk together flour, salt, nutmeg, cinnamon, cloves and ginger.
4. Add the flour mixture slowly to the batter, continuously beating on low speed, and beat until incorporated.
5. Chill in refrigerator for 30 minutes.
6. Fill cookie press and press cookies onto an ungreased baking sheet. Sprinkle with sanding sugar.
7. Bake at 375°F for 5-7 minutes until edges brown. Transfer to wire rack to cool completely.