Holiday Spice Cut-Out Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 60
Ingredients
1 cup I Can't Believe It's Not Butter baking blend1/2 cup organic cane sugar1/4 cup molasses1/4 cup orange juice1 1/2 tsp cinnamon,ground2 tsp ginger, ground1 tsp allspice3 cups whole wheat flourCreamy Decorator's Frosting:1 cup powdered sugar1/2 tsp vanilla extract1-2 Tbsp skim milkFew drops of food coloring, as desired
Preheat oven to 350 degrees Fahrenheit.
Beat the butter blend using a mixer until softened. Add sugar and beat until smooth. Add molasses and orange juice and blend. Mix the flour with the spices and then add to wet mixture. Stir until dough is formed.
You may roll out dough at this point, but the whole wheat flour will absorb the liquid from the orange juice and blend the flavors better if let to chill for 30 minutes.
Divide the dough in half and roll one half to 1/8 inch thickness. Flour the cutter and cut out the cookies. Place on cookie sheet that has been lined with parchment paper or use silicone baking sheet liners. These will not spread much so they can be placed about 1/2 inch apart.
In order to assure a more evenly baked cookie, place one cookie sheet on the upper third of the oven rack and the other cookie sheet on the lower third oven rack. Bake for 5 minutes and then shift positions, and turn cookie sheets front to back. Bake another 5 minutes. Cool on rack. Be sure to cool completely before decorating.
Yield: 5 dozen 2-2/2 inch cut-out cookies
For the frosting:
Mix all ingredients in small bowl until the mixture is smooth and easy to spread. Add more milk if needed.
Beat the butter blend using a mixer until softened. Add sugar and beat until smooth. Add molasses and orange juice and blend. Mix the flour with the spices and then add to wet mixture. Stir until dough is formed.
You may roll out dough at this point, but the whole wheat flour will absorb the liquid from the orange juice and blend the flavors better if let to chill for 30 minutes.
Divide the dough in half and roll one half to 1/8 inch thickness. Flour the cutter and cut out the cookies. Place on cookie sheet that has been lined with parchment paper or use silicone baking sheet liners. These will not spread much so they can be placed about 1/2 inch apart.
In order to assure a more evenly baked cookie, place one cookie sheet on the upper third of the oven rack and the other cookie sheet on the lower third oven rack. Bake for 5 minutes and then shift positions, and turn cookie sheets front to back. Bake another 5 minutes. Cool on rack. Be sure to cool completely before decorating.
Yield: 5 dozen 2-2/2 inch cut-out cookies
For the frosting:
Mix all ingredients in small bowl until the mixture is smooth and easy to spread. Add more milk if needed.
Nutritional Info Amount Per Serving
- Calories: 66.7
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 26.4 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 0.8 g
- Protein: 0.9 g
Member Reviews
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KATIBUG98
Couple of things. #1-I used light butter/light stick margarine in place of the ICBINB as it's lower in calories/fat. #2-I've used both Splenda and regular sugar *and a combination* and they were fine. #3-I added 1/2tsp of baking soda & 1/2tsp salt as otherwise they wouldn't rise. My kids ♥ th - 12/16/10