Spice Cutout Cookies Recipe

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Spice Cutout Cookies Recipe
Spice Cutout Cookies Recipe photo by Taste of Home
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Spice Cutout Cookies Recipe

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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.
MAKES:
72 servings
TOTAL TIME:
Prep: 1 hour + chilling Bake: 10 min./batch + cooling
MAKES:
72 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Spice Cutout Cookies in Light & Tasty December/January 2006, p66

Nutritional Facts

1 each: 87 calories, 1g fat (1g saturated fat), 6mg cholesterol, 34mg sodium, 18g carbohydrate (12g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Spice Cutout Cookies in Light & Tasty December/January 2006, p66

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joedebfry User ID: 265172 63016
Reviewed Dec. 6, 2009

"Perfect addition to a healthier Christmas cookie tray."

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