Spice Cutout Cookies Recipes

SUGAR AND SPICE COOKIES

Sugar and Spice Cookies image

These are my favorite cut-out cookies. Sweet and spicy, they're a wonderful Christmas treat. I've been making them every Christmas for almost 15 years now. You can make the dough up to 3 days ahead of time.

Provided by BJREEVE

Categories Desserts Cookies Cut-Out Cookie Recipes

Time 2h

Yield 50

Number Of Ingredients 9

Ingredients

1 ¾ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 pinch ground cloves
½ cup softened butter
1 cup packed brown sugar
1 egg
½ teaspoon vanilla extract

Steps:

Mix the flour, the baking powder, cinnamon, nutmeg, and cloves together in a bowl.
Cream the butter and brown sugar together with an electric mixer in a large bowl until smooth; beat the egg and vanilla extract into the butter mixture. Add the flour mixture in small amount to the butter mixture, beating each addition until blended. Form the dough into a ball, wrap with plastic wrap, and refrigerate at least 1 hour or up to 3 days.
Preheat an oven to 350 degrees F (175 degrees C). Grease baking sheets.
Roll the dough out on a floured work surface with a rolling pin to about 1/8-inch thickness. Cut with 2-inch cookie cutters. Arrange the cut cookies onto the prepared baking sheets.
Bake in the preheated oven until the edges begin to brown, 10 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 50.8 calories, Carbohydrate 7.8 g, Cholesterol 8.6 mg, Fat 2 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 1.2 g, Sodium 25.6 mg, Sugar 4.3 g

SPICE CUTOUT COOKIES

Spice Cutout Cookies image

The L&T editors adored Lyn Chapman's crispy spice cookies so much, that they asked the Test Kitchen to create a light creamy frosting to go with them. "My husband loves ginger snaps and gingerbread," Lyn writes from Provo, Utah. "He was delighted when I made these cookies since they offered a ginger flavor but with a new twist." At only 1 gram of fat a piece, the whimsical treats make an ideal addition to a Christmas cookie platter or New Year's dessert buffet.

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 6 dozen.

Number Of Ingredients 19

Ingredients

1/4 cup butter, softened
3/4 cup sugar
1/4 cup prune baby food
3/4 cup molasses
1 large egg, room temperature
3 tablespoons fat-free milk
3-3/4 cups all-purpose flour
1-1/2 teaspoons ground ginger
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons aniseed, crushed
1 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon fennel seed, crushed
FROSTING:
1/4 cup butter, softened
5 cups confectioners' sugar
1/2 teaspoon vanilla extract
4 to 5 tablespoons fat-free milk
Food coloring, optional

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Beat in the baby food, molasses, egg and milk; mix well. Combine the flour, ginger, cinnamon, aniseed, baking soda, cloves and fennel seed; gradually add to creamed mixture. Cover and refrigerate for 2 hours or until easy to handle., On a lightly floured surface, roll out dough to 3/16-in. thickness. Cut with a floured 2-in. cookie cutter. Place 1 in. apart on baking sheets coated with cooking spray. Bake at 375° for 8-10 minutes or until edges are firm. Remove to wire racks to cool., For frosting, in a large bowl, cream butter and confectioners' sugar. Beat in vanilla and enough milk to achieve spreading consistency. Add food coloring if desired. Decorate cookies as desired.

Nutrition Facts : Calories 87 calories, Fat 1g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 34mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.

SPICE ROLL-OUT COOKIES

Spice Roll-Out Cookies image

Dry mustard in a cookie? Absolutely. It amps up the spiciness, adding just the perfect amount of heat.

Provided by Dorie Greenspan

Categories Cookies Bake Christmas Kid-Friendly Spice Winter Bon Appétit Small Plates

Yield Makes about 60 small or 20 large cookies

Number Of Ingredients 16

Ingredients

3 1/2 cups all purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon dry mustard
1/8 teaspoon ground cloves
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup (packed) golden brown sugar
1/2 cup mild-flavored (light) molasses
1 large egg
1/2 teaspoon vanilla extract
Sprinkles or other sugar decorations (optional)
Royal Icing (optional)

Steps:

Sift flour, ginger, cinnamon, baking soda, salt, allspice, nutmeg, mustard, and cloves into large bowl. Using electric mixer, beat butter in another large bowl at medium speed until smooth and creamy, about 2 minutes. Add brown sugar; beat 1 minute. Add molasses; beat until fluffy, about 2 minutes. Add egg; beat until well blended, about 1 minute. Reduce speed to low; beat in vanilla. Add flour mixture; beat on low speed just to blend. Gather dough into ball; divide in half. Form each half into ball; flatten into disk. Wrap disks separately in plastic; chill until firm, at least 4 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.
Position rack in center of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out dough between 2 sheets of waxed paper to 1/8-inch thickness for smaller (2-inch) cookies and 1/4-inch thickness for larger (3- to 4-inch) cookies. Using decorative cookie cutters, cut out cookies and transfer to prepared sheets, spacing 1 inch apart. If cookies become too soft to transfer to baking sheets, place in freezer on waxed paper for 5 minutes before continuing. Gather scraps, roll out dough, and cut more cookies, repeating until all dough is used. If not icing cookies, decorate with sprinkles or other sugar toppings, if desired. Bake 1 sheet at a time until cookies are firm on top and slightly darker around edges, about 8 minutes for smaller cookies and up to 12 minutes for larger cookies. Cool completely on rack. Line baking sheets with fresh parchment as needed. Decorate cookies with Royal Icing, then sprinkles or other sugar toppings, if desired. Let stand until icing sets. DO AHEAD: Cookies can be made 4 days ahead. Store between sheets of waxed paper in airtight containers at room temperature.

ORANGE & SPICE CUTOUT COOKIES

Orange & Spice Cutout Cookies image

I've been making these cookies since I was a little girl. When my mother retired from baking the holiday cookies and passed the mantle on to me, she also passed along this recipe. In time, I will give it my young niece. Just the smell of them takes me back to when I was a little one, just like she is now. -Lisa Rocco-Price, Bronx, New York

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 3 dozen.

Number Of Ingredients 15

Ingredients

1 cup butter, softened
1-1/2 cups sugar
1 large egg
2 tablespoons dark corn syrup
4 teaspoons grated orange zest
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cloves
ICING:
4 cups confectioners' sugar
3 tablespoons meringue powder
5 to 6 tablespoons warm water
Assorted decorations: raisins, cranberries and sprinkles

Steps:

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, corn syrup and orange zest. In another bowl, whisk flour, baking soda, cinnamon, salt and cloves; gradually beat into creamed mixture. Divide dough in half., On a lightly floured surface, roll each portion of dough into a 9-in. square. Cut into 18 rectangles, 3x1-1/2-in. each. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges are light golden. Remove from pans to wire racks to cool completely., For icing, in a large bowl, combine confectioners' sugar, meringue powder and enough water to reach a piping consistency. Beat on high speed with a portable mixer 10-12 minutes or on low with a stand mixer 7-10 minutes or until peaks form. Frost cookies. Using a #3 round tip, pipe designs on cookies; decorate as desired.

Nutrition Facts :

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