Molasses Cutouts Recipe
Molasses Cutouts Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Suggests Deb Anderson of Joplin, Missouri, "You'll have fun decorating these spicy cutouts. They really stand out."
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch

Ingredients

  • 2/3 cup shortening
  • 1-1/4 cups sugar
  • 2 large eggs
  • 2 tablespoons buttermilk
  • 2 tablespoons molasses
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • Optional decorations: confectioners' sugar icing, colored sugar, sprinkles and nonpareils

Directions

In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs, buttermilk and molasses. In another bowl, whisk flour, salt, baking soda, baking powder, ginger and cloves; gradually beat into creamed mixture.
Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until firm enough to roll.
Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 3-in. cookie cutter. Place 2 in. apart on greased baking sheets.
Bake 8-10 minutes or until edges begin to brown. Remove from pans to wire racks to cool completely. Decorate as desired.
Freeze option: Freeze undecorated cookies in freezer containers. To use, thaw in covered containers and decorate as desired.
Yield: about 3 dozen.
Originally published as Molasses Cutouts in Taste of Home December/January 2000, p67

Nutritional Facts

1 cookie (calculated without decorations): 167 calories, 6g fat (2g saturated fat), 18mg cholesterol, 175mg sodium, 26g carbohydrate (12g sugars, 1g fiber), 2g protein.

  • 2/3 cup shortening
  • 1-1/4 cups sugar
  • 2 large eggs
  • 2 tablespoons buttermilk
  • 2 tablespoons molasses
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • Optional decorations: confectioners' sugar icing, colored sugar, sprinkles and nonpareils
  1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs, buttermilk and molasses. In another bowl, whisk flour, salt, baking soda, baking powder, ginger and cloves; gradually beat into creamed mixture.
  2. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until firm enough to roll.
  3. Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 3-in. cookie cutter. Place 2 in. apart on greased baking sheets.
  4. Bake 8-10 minutes or until edges begin to brown. Remove from pans to wire racks to cool completely. Decorate as desired.
    Freeze option: Freeze undecorated cookies in freezer containers. To use, thaw in covered containers and decorate as desired.
    Yield: about 3 dozen.
Originally published as Molasses Cutouts in Taste of Home December/January 2000, p67

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMolasses Cutouts

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review