Kris-Kringle Cutout Cookies
Delightful cutout cookies with buttery flavor and subtle spice, perfect for holidays or special occasions, appealing to all ages with their charming shapes and sweet taste.
Ingredients
Instructions
- Cream margarine and sugar; add eggs and vanilla and butter flavoring.
- Add sifted dry ingredients and dissolved baking soda in milk.
- Refrigerate several hours.
- Roll dough 1/2-inch thick on a floured surface.
- Cut with floured cookie cutters.
- Bake at 350°F for 8 to 10 minutes. Do not brown.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine, or try adding a bit of almond extract alongside the vanilla. If you're short on time, you can skip the refrigeration step, though the dough will be easier to roll if chilled. Ensure your flour is properly sifted to avoid dense cookies. If you want a fun twist, try adding colored sprinkles or edible glitter before baking.
Serving Suggestions
These Kris-Kringle Cutout Cookies are perfect for holiday gatherings and can be decorated with icing or sprinkles for a festive touch. Pair them with a warm cup of hot cocoa or coffee for a delightful treat. For a complete dessert table, serve alongside other festive favorites like Mom'S Chocolate Pie Filling or Frosted Flake Balls to create a memorable spread.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer, then transfer to a freezer-safe container. To enjoy them warm, reheat in a preheated oven at 300°F for 5-7 minutes, or until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Kris-Kringle Cutout Cookies contains roughly 1012 calories, with 6g protein, 95g carbohydrates, and 22g fat. It is an excellent source of vitamin C (46% of the Daily Value) and potassium (26% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 1424mg per serving (62% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. To maintain a lighter cookie, consider using a mix of both flours or adding a bit more milk to the dough.
What can I do with leftover dough?
If you have leftover dough, you can refrigerate it for up to a week or freeze it for up to three months. When ready to use, simply thaw in the refrigerator overnight before rolling and cutting out your cookies.
How can I make these cookies more festive?
To add a festive touch, consider using cookie cutters in holiday shapes and decorating them with colored icing or sprinkles. You could also incorporate spices like cinnamon or nutmeg into the dough for a seasonal flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).