Spiced buttery cutout cookies dusted with a cinnamon sugar topping.
Cutout cookie dough is stiff so that it can be rolled out with a rolling pin, then cut into shapes, usually with cookie cutters. For easier handling, chill the dough and work with small amounts at a time, keeping remaining dough chilled till needed. Unchilled dough absorbs too much flour, resulting in tough, dry cookies. Repeated re-rolling also causes tough cutout cookies, so re-roll your dough only one time. To avoid sticking, roll on a lightly floured board, or use our favorite technique: roll the dough between two sheets of waxed paper. You can also use a knife, a pizza or pastry roller, or traceable cardboard patterns to produce unusual cutout cookie shapes.
Spiced Dutch Windmill Cookies normally formed with a special wooden speculaas mold.
More tender than a gingerbread cookie, with spices (but no ginger!).
A spicy gingerbread cookie that’s kicked up a notch with black pepper.
Pistachios in the dough give flavor and color. At Christmas, they can be trees!
Open spaces filled with crushed candy that melts to become a stained glass window.
A simple sugar cookie recipe with a tender, flaky texture and a buttery taste. Yum!
Dairy-free cutout cookie recipe using shortening.