Orange & Spice Cutout Cookies
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
Total TimePrep: 45 min. Bake: 10 min./batch + cooling
- 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
- 4 cups confectioners' sugar
- 3 tablespoons meringue powder
- 5 to 6 tablespoons warm water
- Assorted decorations: raisins, cranberries and sprinkles
- 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.
Originally published as Faux Ginger Bread in Taste of Home Christmas Annual 2017
Follow along as we show you how to make these fantastic recipes from our archive.