German cutout cookies flavored with orange, nutmeg and brandy.
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.
Crystallized ginger and toasted pine nuts spice up this traditional favorite.
Traditional German spice cookie with baked-on icing.
Cinnamon stars, a traditional German nut cookie.
Soft cutout cookie recipe that makes a great base for icing.
A Danish cutout cookie topped with cinnamon sugar and an almond.
Soft and flavorful cutout cookie that with dough that is easy to work with.
Cinnamon dough, currant jelly filling and browned butter frosting.