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Spice Cutout Cookies

 Spice Cutout Cookies
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 add
72 ServingsPrep: 1 hour + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1/4 cup butter, softened
  • 3/4 cup sugar
  • 1/4 cup prune baby food
  • 3/4 cup molasses
  • 1 egg
  • 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

Directions

  • 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

2 of 2

Spice Cutout Cookies (continued)

Directions (continued)

  • 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. Yield: 6
  • dozen.
Nutritional Facts: 1 cookie equals 87 calories, 1 g fat (1 g saturated fat), 6 mg cholesterol, 34 mg sodium, 18 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1 starch.