Spiced Holiday Cut Out Cookie Recipe
We frosted these with vanilla buttercream, but these are excellent without frosting too. Which helps reduce extra calories/sugar. I didn’t change the fat from butter to oil or fruit, even though this can be done by replacing it with applesauce or a small amount of canola/coconut etc.
Cut Out Cookie Recipe Below
☕️ 3 cups flour (I used half all-purpose plus half whole wheat pastry flour)
☕️ 1-1/2 teaspoon baking powder
☕️ 1-1/2 teaspoon ground cinnamon
☕️ 1/2 teaspoon ground ginger
☕️ 1/2 teaspoon nutmeg
☕️ 1/4 teaspoons each clove & allspice
☕️ 2 sticks (1 cup) salted butter
☕️ 1/2 cup light brown sugar
☕️ 1/2 cup stevia blend brown sugar
☕️ 1/2 cup stevia powder/erythritol*
(Used partially granulated for texture reasons, but you can use 100% stevia)
☕️ 1/2 cup granulated sugar
☕️ 1 egg
☕️ 1 teaspoon of vanilla extract
Bakes at 350 on middle rack.
Cream butter and sugar in a stand mixer on medium-high until light and fluffy, about two minutes. Add whisked egg and vanilla. Scrape down bowl and mix on medium-high until fully incorporated.
In a separate bowl, mix together flours, baking powder, and spices. Add 1/3 of the flour mixture to the butter mixture at a time blending and scraping down the bowl in between. Once all the flour is added, scrape down and allow the mixture to mix on medium speed for a couple of minutes. The dough will be on the dryer crumbly side. This is normal. Give it an extra couple of minutes and it will come together with the right way.
Pack together and form a ball on a floured surface. Roll out until a quarter inch or thicker. Cut shapes and transfer to prepared cookie sheet. These will not spread or puff up much. Try to keep similar-sized cutouts together for even baking. Cookies will have a very slight golden edge. Do not overbake. Allow cooling on sheet/wire rack for several minutes to finish “setting.”
Bake approximately 8-12 minutes. Yields 12-24 cookies
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