Spice Roll-Out Cookies
Serves: 4
Manley Abshire
1 January 1970
Based on User reviews:
52
Spice
54
Sweetness
49
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3.5 cups
All-Purpose Flour2 tsps
Ground Ginger1.5 tsps
Ground Cinnamon1 tsp
Baking Soda1 tsp
Salt1 tsp
Ground Allspice1 tsp
Ground Nutmeg1 tsp
Dry Mustard1 tsp
Ground Cloves1 large
Egg1 tsp
Vanilla Extract1
SprinkleDirections:
1
Sift flour, ginger, cinnamon, baking soda, salt, allspice, nutmeg, mustard, and cloves into large bowl
2
Using electric mixer, beat butter in another large bowl at medium speed until smooth and creamy, about 2 minutes
3
Add brown sugar; beat 1 minute
4
Add molasses; beat until fluffy, about 2 minutes
5
Add egg; beat until well blended, about 1 minute
6
Reduce speed to low; beat in vanilla
7
Add flour mixture; beat on low speed just to blend
8
Gather dough into ball; divide in half
9
Form each half into ball; flatten into disk
10
Wrap disks separately in plastic; chill until firm, at least 4 hours
11
DO AHEAD: Can be made 2 days ahead
12
Keep chilled
13
Position rack in center of oven; preheat to 350°F
14
Line 2 baking sheets with parchment paper
15
Working with 1 disk at a time, roll out dough between 2 sheets of waxed paper to 1/8-inch thickness for smaller (2-inch) cookies and 1/4-inch thickness for larger (3- to 4-inch) cookies
16
Using decorative cookie cutters, cut out cookies and transfer to prepared sheets, spacing 1 inch apart
17
If cookies become too soft to transfer to baking sheets, place in freezer on waxed paper for 5 minutes before continuing
18
Gather scraps, roll out dough, and cut more cookies, repeating until all dough is used
19
If not icing cookies, decorate with sprinkles or other sugar toppings, if desired
20
Bake 1 sheet at a time until cookies are firm on top and slightly darker around edges, about 8 minutes for smaller cookies and up to 12 minutes for larger cookies
21
Cool completely on rack
22
Line baking sheets with fresh parchment as needed
23
Decorate cookies with Royal Icing, then sprinkles or other sugar toppings, if desired
24
Let stand until icing sets
25
DO AHEAD: Cookies can be made 4 days ahead
26
Store between sheets of waxed paper in airtight containers at room temperature
27
Sift flour, ginger, cinnamon, baking soda, salt, allspice, nutmeg, mustard, and cloves into large bowl
28
Using electric mixer, beat butter in another large bowl at medium speed until smooth and creamy, about 2 minutes
29
Add brown sugar; beat 1 minute
30
Add molasses; beat until fluffy, about 2 minutes
31
Add egg; beat until well blended, about 1 minute
32
Reduce speed to low; beat in vanilla
33
Add flour mixture; beat on low speed just to blend
34
Gather dough into ball; divide in half
35
Form each half into ball; flatten into disk
36
Wrap disks separately in plastic; chill until firm, at least 4 hours
37
DO AHEAD: Can be made 2 days ahead
38
Keep chilled
39
Position rack in center of oven; preheat to 350°F
40
Line 2 baking sheets with parchment paper
41
Working with 1 disk at a time, roll out dough between 2 sheets of waxed paper to 1/8-inch thickness for smaller (2-inch) cookies and 1/4-inch thickness for larger (3- to 4-inch) cookies
42
Using decorative cookie cutters, cut out cookies and transfer to prepared sheets, spacing 1 inch apart
43
If cookies become too soft to transfer to baking sheets, place in freezer on waxed paper for 5 minutes before continuing
44
Gather scraps, roll out dough, and cut more cookies, repeating until all dough is used
45
If not icing cookies, decorate with sprinkles or other sugar toppings, if desired
46
Bake 1 sheet at a time until cookies are firm on top and slightly darker around edges, about 8 minutes for smaller cookies and up to 12 minutes for larger cookies
47
Cool completely on rack
48
Line baking sheets with fresh parchment as needed
49
Decorate cookies with Royal Icing, then sprinkles or other sugar toppings, if desired
50
Let stand until icing sets
51
DO AHEAD: Cookies can be made 4 days ahead
52
Store between sheets of waxed paper in airtight containers at room temperature