Name: Pumpkin Sugar Cookies with Royal Icing Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 cup (226g) unsalted butter, softened; 1 cup (200g) granulated sugar; 1 large egg; 1 ½ teaspoons vanilla extract; ½ teaspoon almond extract (optional, but recommended); 2 ¾ cups (345g) all-purpose flour; ½ teaspoon baking powder; ½ teaspoon salt; 4 cups (480g) powdered sugar, sifted; 3 tablespoons meringue powder; 5–6 tablespoons warm water (more as needed); Orange gel food coloring; Green gel food coloring

Ingredients

1 cup (226g) unsalted butter, softened

1 cup (200g) granulated sugar

1 large egg

1 ½ teaspoons vanilla extract

½ teaspoon almond extract (optional, but recommended)

2 ¾ cups (345g) all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

For the royal icing:

4 cups (480g) powdered sugar, sifted

3 tablespoons meringue powder

5–6 tablespoons warm water (more as needed)

Orange gel food coloring

Green gel food coloring

Instructions

Step 1: In a large mixing bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 2 to 3 minutes.

Step 2: Mix in the egg, vanilla extract, and almond extract until fully combined.

Step 3: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients and mix until a dough forms. Use your hands to bring the dough together if needed.

Step 4: Divide the dough into two flat discs, wrap each in plastic wrap, and refrigerate for at least 1 hour to firm up.

Step 5: Preheat oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to about ¼ inch thickness. Use a pumpkin-shaped cookie cutter to cut out cookies and place them on parchment-lined baking sheets.

Step 6: Bake for 8 to 10 minutes, until edges just start to turn golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 7: To make the icing, combine powdered sugar, meringue powder, and 5 tablespoons warm water in a bowl or stand mixer. Mix on low speed until thick and glossy, adding more water by teaspoon if needed. Aim for toothpaste-like texture when outlining, thinner for flooding.

Step 8: Divide icing into two bowls. Add orange gel coloring to one and green to the other. Cover to prevent drying.

Step 9: Fit piping bags with small round tips. Pipe orange icing around each cookie’s edges. Let set a few minutes, then flood the interior with thinned orange icing, using a toothpick to guide and remove bubbles.

Step 10: Once base layer sets slightly, pipe curved lines with orange icing to mimic pumpkin ridges. Use green icing to add small stems at the top.

Step 11: Let decorated cookies dry at room temperature for 6 to 8 hours or overnight until icing is fully hardened.

Tips & Variations

Chilling the dough thoroughly helps maintain clean cookie shapes and prevents spreading during baking.

If you don’t have a pumpkin cookie cutter, any round or oval cutter can work, with frosting used to create pumpkin details.

Use gel food coloring sparingly to avoid altering the icing consistency.

For simpler decorating, skip the outlines and flood the entire cookie with one layer of orange icing, then pipe ridges and stems when slightly set.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be wrapped and refrigerated for up to 3 days before rolling and baking, or frozen for longer storage. Make sure to thaw thoroughly in the fridge before using.

What if I don’t have meringue powder for the royal icing?

Meringue powder helps stabilize the icing for detailed decorating and drying hard. If unavailable, you can use fresh egg whites carefully, but be aware of food safety concerns and reduced shelf life.