Who is excited for fall? I AM! It’s my FAVOURITE time of year and I love all the memories that come with it. Fall walks/drives, crisp mornings, bright colours in the trees, pumpkin and apple picking, corn mazes, tarts, apple pie, a sugar cookie shaped like a pumpkin and….THANKSGIVING!
Sugar Cookie Pumpkin Cutouts!
I was inspired to make something yummy to go with the season so I decided on sugar cookies in the shape of a pumpkin! They taste SO good and are definitely something you will want on your dessert table. So let’s get started shall we?!
2 cups room temp butter (I prefer salted)
2 cups granulated sugar
1 1/2tsp baking powder
2tsp cinnamon (optional but highly recommended)
4 cups Flour
Combine butter and sugar. Cream together until light and fluffy. Add eggs and vanilla.
Step 2. Mix in Baking Powder Cinnamon and flour until well combined.
Step 3. Chill dough in fridge for about half an hour or so.
Step 4. Take dough out of fridge and roll 1/4 of the dough until desired thickness. Keep adding dough when rolling it out. Never roll all of the dough at the same time. It makes it too dry for the end of the batch and will make the cookie pool or spread while baking.
Step 5. Bake on a cookie sheet with parchment paper at 350 degrees for 10-12 minutes.
Voila! You’re finished! This batch makes about 50+ cookies, depending on the thickness that you roll the dough. If you would like to have the royal icing for the cookies please continue reading.
Royal icing recipe:
1/2 cup water
6 cups icing sugar
1 1/2tsp meringue powder
1tsp clear vanilla
Mix ingredients together until you can dip your finger in the icing and no icing sticks too your finger. Put aside some icing and colour one part green and other part orange. Decorate cookies to desired look. Cover bowl with a wet t-towel to keep icing from crusting over or put in a sealed container and store away in room temp. Icing lasts up to one and a half weeks.
Thanks to my foodie contributor, Inside Caitlyn’s Kitchen, for another great recipe.