Molasses Spice Cutouts Recipe

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Molasses Spice Cutouts Recipe
Molasses Spice Cutouts Recipe photo by Taste of Home
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Molasses Spice Cutouts Recipe

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5 2 2
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Meet the Cook: It hardly ever fails - when I send these cookies to school with out youngsters (15 and 12), I'm almost always asked for the recipe by their teachers! -Doris Heinen, St. Cloud, Minnesota
MAKES:
42 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 15 min./batch + cooling
MAKES:
42 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 15 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 1 cup light molasses
  • 1/2 cup cold coffee
  • 6 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • ICING (optional):
  • 1 envelope unflavored gelatin
  • 3/4 cup cold water
  • 3/4 cup sugar
  • 3/4 cup confectioners' sugar
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • Colored sugar
  • Decorator icing, optional

Directions

In a bowl, cream butter and sugar; beat in molasses and coffee. Stir together flour, baking soda, salt and spices; add to molasses mixture and mix well. Chill dough 1-2 hours or until easy to handle. If needed, add a little additional flour before rolling. On a lightly floured surface, roll dough to a 1/4-in. thickness. Cut with holiday cutters dipped in flour. Place on ungreased baking sheets. Bake at 350° for 12-15 minutes. Cool on wire racks.
For icing if desired combine gelatin and water in a small saucepan. Let stand for 5 minutes to soften. Add sugar. Heat and stir over very low heat until the gelatin and sugar dissolve. Transfer to a bowl. Add confectioners' sugar; beat until foamy. Add baking powder and vanilla; beat until very thick, about 10 minutes.
Frost cookies by inverting them and quickly swirling the tops in the icing; decorate with colored sugar. For traditional gingerbread men, use decorator icing to add features as desired. Yield: about 7-8 dozen (2-1/2-in cookies).
Originally published as Molasses Spice Cutouts in Country Woman November/December 1992, p33

Nutritional Facts

2 each: 152 calories, 5g fat (3g saturated fat), 12mg cholesterol, 164mg sodium, 26g carbohydrate (12g sugars, 0 fiber), 2g protein.

  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 1 cup light molasses
  • 1/2 cup cold coffee
  • 6 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • ICING (optional):
  • 1 envelope unflavored gelatin
  • 3/4 cup cold water
  • 3/4 cup sugar
  • 3/4 cup confectioners' sugar
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • Colored sugar
  • Decorator icing, optional
  1. In a bowl, cream butter and sugar; beat in molasses and coffee. Stir together flour, baking soda, salt and spices; add to molasses mixture and mix well. Chill dough 1-2 hours or until easy to handle. If needed, add a little additional flour before rolling. On a lightly floured surface, roll dough to a 1/4-in. thickness. Cut with holiday cutters dipped in flour. Place on ungreased baking sheets. Bake at 350° for 12-15 minutes. Cool on wire racks.
  2. For icing if desired combine gelatin and water in a small saucepan. Let stand for 5 minutes to soften. Add sugar. Heat and stir over very low heat until the gelatin and sugar dissolve. Transfer to a bowl. Add confectioners' sugar; beat until foamy. Add baking powder and vanilla; beat until very thick, about 10 minutes.
  3. Frost cookies by inverting them and quickly swirling the tops in the icing; decorate with colored sugar. For traditional gingerbread men, use decorator icing to add features as desired. Yield: about 7-8 dozen (2-1/2-in cookies).
Originally published as Molasses Spice Cutouts in Country Woman November/December 1992, p33

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MY REVIEW
2124arizona User ID: 845443 269389
Reviewed Jul. 12, 2017

"I enjoy making these cutouts! I made these for my nephew when he was a toddler!! These cookies bring back special memories!"

MY REVIEW
Trilby Yost User ID: 5195621 24640
Reviewed Oct. 15, 2010

"I have used this recipe for years now. Never had a failure! Seems everybody I know loves these cookies, no matter what shape I make 'em. The coffee seemed like a weird ingredient at first, but now I wouldn't dare omit it."

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