These honey cinnamon cut out cookies are my new go-to holiday treat. They're a take on classic gingerbread but with a lighter flavor. Don't worry, they still pack a festive punch!
• • • AS SEEN ON FOOD NETWORK CHRISTMAS COOKIE CHALLENGE • • •
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Creating This Cut Out Cookie Recipe
Roll and cut cookies are the stuff of delicious holidays. Sugar cookies and gingerbread take the cake, or cookie!
For this Christmas cut out cookie recipe, I wanted something in between. With a touch of honey and a little spice, these soft roll out cookies are the perfect mix, and are a new holiday favorite of mine.
I get all sorts of excited over the prospect of fresh, cut out and iced cookies at the holidays. My favorite thing to do it bite the legs, arms and heads off those gingerbread men.
And don't get me started on sugar cookies with fluffy frosting. I could live on those during the month of December.
Here is a unique cookie recipe for something just in between.
I took one of my classic gingerbread cookie recipes that stays soft and holds its shape when cut and baked. I swapped the molasses for honey (a lighter flavor, but still a liquid sugar), and cut back on the spices so just the cinnamon gets to shine.
This was one of the recipes I used as a contestant on the Food Network Christmas Cookie Challenge show I competed on! Let me tell you, the judges loved it. Couldn't get enough!
Ingredients in Christmas Cut Out Cookies
The base of this flavored cut out cookie recipe is flour, baking soda, butter, sugar, and an egg.
Honey adds extra flavor to the dough, as well as flavor. I used a whopping 5 teaspoons of cinnamon in the dough too, but it's not an overwhelming amount once the cookies are baked.
Cut Out Cookie Frosting Options
Royal icing makes these cinnamon Christmas cookies some of the most beautiful treats you'll make. It's sweet and simple, and with some sanding sugar, gives a good crunch in your mouth.
But try these slathered (or piped) with fluffy cream cheese frosting, and you've got something, my friend!
How to Make Christmas Cut Out Cookies
What I love about this recipe is that it makes cut out cookies that hold their shape. There's nothing worse than going through the trouble of rolling and cutting cookie dough, only to have it spread in the oven!
The cookie dough itself comes together like your typical cookie recipe. For cut out cookie success, you MUST chill the dough for at least 2 hours before rolling and cutting it.
Once the cookies have been baked, let them cool completely before decorating.
Decorating the Cut Out Cookies
You'll want to stock up on sanding sugar, sprinkles and glittery goodness before you start baking. That's what makes these cookies even more special.
Gold sugar makes these ornaments amazing. And white crystal sugar is classic. I love this sparkly mix as well.
Tips for the Best Cut Out Cookies
- Cut these cookies into any shape you want. You could even make your "gingerbread house" out of this dough!
- I love this set of holiday cookie cutters. And these snowflake cutters. Here are some ornaments like mine!
- When icing the Christmas cut out cookies, I recommend using a #3 plain tip. It's the best tool for the job.
Cookie Classics To Try:
- Stovetop Chocolate Chip Cookies
- Award Winning Chocolate Chip Cookies
- Coconut Macaroons with Condensed Milk
- Graham Crackers and Frosting
- Peanut Butter Blossom Cookies
- Iced Oatmeal Raisin Cookies
Honey Cinnamon Cut Out Cookies
Ingredients
- 3 cups all-purpose flour sifted
- 5 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- 1 large egg
- ¼ teaspoon vanilla extract
- ½ cup honey
- 1 recipe Royal Icing
- Gold and white crystal sugar
- White Sprinkles
Instructions
- Whisk together the flour, cinnamon, salt and baking soda; set aside.
- In an electric mixer, beat the butter and sugar until fluffy, 3 min. Beat in the egg, vanilla and honey. Add the flour mixture and mix until dough forms. Scrape sides and bottom of bowl to completely incorporate.
- Halve dough, wrap in plastic wrap and chill 2 hours or overnight.
- Heat oven to 350°F. Line baking sheets with parchment.
- On a lightly floured surface roll dough to just under ¼ inch thickness. Using 2- to 3-inch ornament cutters, cut shapes. Transfer to baking sheets and bake until cookies are just done, 7 to 9 min.
- While cookies are hot use a bamboo skewer to make holes in the top of each ornament for hanging (if desired). Cool on pans.
- Fit a pastry bag with a #3 plain tip and fill with Royal Icing. Decorate cookies with icing, crystal sugar and sprinkles.
- Allow icing to set about 3 hours before storing.
Notes
Nutrition
Festive Christmas Recipes
About Tara Teaspoon
I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.
Recipe by Tara Bench and Hilary Merzbacher. Photographs Kang Kim. Prop Stylist Raina Kattleson. Originally published LHJ Dec/Jan 2014.
Mary Bench says
What a great idea! Love these!
Brittany Smart says
These are gorgeous! Who knew cookies could sparkle!!
Barb says
I am looking for a recipe for cut out cookies that bakes dark enough for the 3-D rolling pin, that will not have any icing or frosting. Will these be darker than regular cut out cookies? I see the rolling pins advertised with a darker cookie, but the ads don't include recipes. Thanks.
Tara says
Hi Barb, Sounds like you are looking for a Springerle cookie recipe! Try this one! https://www.kingarthurflour.com/recipes/springerle-shortbread-recipe. It's not so much the darker cookie, but the structure of the cookie and how it holds the shape and mold of the rolling pin. All the best!
Alana says
The flavor is great. However, I'm a bit disappointed that while baking they puffed and spread more than I like for cleanly decorated cut-out cookies. Next time I will try omitting the baking soda.
Tara says
Ah sorry they weren't as expected. You can see from the images the cookies do puff a bit. I like a softer cookie most of the time, so the leavening helps create that soft loftiness. If you'd like a cleaner cookie that doesn't spread, try my sugar cookie used in my Santa Cookies!
Lison says
Great recipe. I used whole wheat flour and omitted the baking soda. The taste is perfect for fall.
Tara Teaspoon says
Lison, great substitution! I love it when readers modify my recipes for their own tastes and dietary needs. Thanks for letting me know!
Anna says
Made these according to the recipe and they are wonderful! Not an overpowering flavor and not overly sweet. Great balance of flavor! Will definitely be adding this to my recipe box
Tara says
Glad to hear it!
Lynn says
Absolutely delicious. Just finished baking them. Don't really need the decorations except for bling. The taste is amazing!!!
Tara Teaspoon says
Thank you Lynn!
Alexandra says
Hi! Is it possible to make the dough ahead of time and freeze it? Thanks ☺️
Tara Teaspoon says
Yes! You can make this dough ahead, freeze it, then thaw in the fridge or on the counter when ready to use. I suggest forming it into disks or flat squares to freeze so it is an easy shape to roll when thawed. And wrapped well in plastic wrap will be sufficient protection. Tara