Holiday Cinnamon Cut-Out Cookies
IntroductionThese cut-out cookies are a stand-in for gingerbread. Their sweet cinnamon taste is a nice change from the strong spices often used in holiday cookies.
These cut-out cookies are a stand-in for gingerbread. Their sweet cinnamon taste is a nice change from the strong spices often used in holiday cookies.
1 1/4 cup white whole wheat flour
1 cup all-purpose flour
3/4 cup brown sugar
1/2 teaspoon salt
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
4 tablespoons unsalted butter, melted and cooled
1/4 cup skim milk
1 teaspoon vanilla extract
2 teaspoons sugar
Turn these into edible gift tags or ornaments. Poke a hole in the top of the cookie using a wooden skewer, then thread a ribbon through the hole once the cookies have cooled.
If you don't have a food processor, use a hand mixer and a large mixing bowl to make these cookies.
White whole wheat flour is a variety of whole wheat flour that is lighter in color and texture. You can substitute regular whole-wheat flour if you prefer. If you swap whole wheat flour for the all-purpose flour, your cookies will be denser and possibly drier.
The cookies will be soft straight from the oven, but they'll harden up (like gingerbread) by the next day. Wait 24 hours before attaching to gifts or the tree.
Add the dry ingredients and the butter to the bowl of a food processor that has been fitted with an "S" blade. Pulse a few times, then blend until the butter is completely integrated.
Pour the milk and vanilla extract into the feeding tube of the food processor as you pulse to combine. Continue to pulse until one solid ball of dough forms.
Remove the dough from the food processor and form into a disc shape on a piece of plastic wrap. Tightly fold the plastic around the dough, then wrap with a second layer of plastic wrap or place in a resealable bag. Refrigerate for at least two hours, or overnight.
Just before baking:
Preheat the oven to 300 degrees F.
Mix the cinnamon and sugar together in a small bowl.
Line one or two baking sheets with parchment paper or a silicone pan liner. (You can fit about 12 cookies per tray, so you will either need to bake two or three batches.)
Tear off two sheets of parchment paper, each about 18" long. Place one sheet on the counter, then place the chilled, unwrapped dough on top. Cover the dough with the second piece of parchment, then roll the dough until it is 1/8" thick. Place cookie cutters on the dough and press down firmly. Transfer your cut cookies to the prepared baking sheets, then sprinkle with the cinnamon sugar topping.
Bake for 10 minutes, until the bottom of the cookies just start to turn light brown. Allow to cool for one minute, then transfer the cookies to a cooling rack. Cool completely before storing in airtight tins.
Repeat with the remaining dough.
Serving Size: Makes 36 (2-inch) cookies