Holiday Spice Cut-Out Cookies

Holiday Spice Cut-Out Cookies

4 of 5 (43)
member ratings
Nutritional Info
  • Servings Per Recipe: 60
  • 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

View full nutritional breakdown of Holiday Spice Cut-Out Cookies calories by ingredient


Traditional cookies get a tasty twist! Traditional cookies get a tasty twist!
Number of Servings: 60


    1 cup I Can't Believe It's Not Butter baking blend
    1/2 cup organic cane sugar
    1/4 cup molasses
    1/4 cup orange juice
    1 1/2 tsp cinnamon,ground
    2 tsp ginger, ground
    1 tsp allspice
    3 cups whole wheat flour

    Creamy Decorator's Frosting:
    1 cup powdered sugar
    1/2 tsp vanilla extract
    1-2 Tbsp skim milk
    Few drops of food coloring, as desired


Cut-out cookies complete the holiday cookie platter. The smell of these spice cut-out cookies baking evokes the holiday spirit. They are easy to roll out, especially if you chill the dough for about 30 minutes. The cookies can be served plain, but a little decoration with icing gel or your favorite cookie icing gives them a more festive look.
I have included an easy decorator's icing that works well. You can control the amount of sugar used in the icing by making it rather thin and then "painting" the cookies rather than spreading it on thickly. The size of the cutters used will affect the nutritional information as well as the yield, but the calculations are based on about a 2 inch round cutter.

This recipe was created by Patricia Huller C.C.E., M.Ed., a culinary instructor and healthy baking expert from Cincinnati State's Midwest Culinary Institute, especially for SparkRecipes.


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.

Member Ratings For This Recipe

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    Very Good
    15 of 15 people found this review helpful
    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

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    9 of 9 people found this review helpful
    Even with extra spice (cinnamon and pumpkin pie), my cookies ended up looking and tasting like slightly sweet wheat thins. They sound nice but I won't be making them again. - 12/12/09

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    5 of 5 people found this review helpful
    I use Kool-Aid (sugar-free if I can find it) for colour and flavour to my icing. - 12/13/11

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    4 of 4 people found this review helpful
    I didn't use the ICBINB baking blend, just a light version, whole wheat flour, or the organic sugar, and they still turned out nice. I did not, however, like the icing - way too sweet and not the right consistency unless I added more sugar. Sans icing, they were a hit at xmas! - 1/3/10

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    2 of 2 people found this review helpful
    unfortunately my daughter and I tried this recipe, and found the cookie was a good consistency, but the flavor was....not good. We thought the batter tasted good though! I wish it suited us better, but it just didn't work for us. - 12/5/13