Spicy Cut-Out Cookies

Spicy Cut-Out Cookies

Makes about 2 dozen

Barley malt gives these cookies a pleasantly subtle, molasses-like flavor while cinnamon and coriander give a refreshing twist to the usual gingery cookies. 

  • 2 tablespoons canola oil
  • 2 tablespoons rice syrup
  • 1/4 cup barley malt
  • 1/4 teaspoon orange extract
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander
  • 2 cups whole wheat pastry flour
  • 1/4 cup finely grated dried coconut
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Combine oil, rice syrup, barley malt, 1/4 cup water, and orange and vanilla extracts in a medium sized bowl. Stir in the salt, baking soda, cinnamon and coriander. Combine flour and coconut in a separate bowl, then gradually add to the liquid mixture. The dough should form a mass that pulls away from the sides of the bowl. Add more flour if necessary. Cover the bowl and chill at least 3 hours, or overnight.

Preheat oven to 350°F. Roll out dough 1/4- to 1/2-inch thick on a floured cutting board. Cut dough with cookie cutters that have been dipped in flour to prevent sticking. Transfer cookies to an oiled cookie sheet. Roll up remaining scraps of dough and roll out again to cut more cookies. Bake for 10 to 15 minutes, or until bottoms are golden. Transfer to a wire rack to cool.

Nutritional Info: 
Per Serving:Serving size: 2 cookies, 140 calories (35 from fat), 3.5g total fat, 1g saturated fat, 0mg cholesterol, 110mg sodium, 24g carbohydrate (3g dietary fiber, 6g sugar), 3g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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