Description
Delight in these festive Pumpkin Sugar Cookies featuring a soft, buttery base flavored with vanilla and almond extracts. Perfectly shaped with pumpkin cookie cutters and adorned with vibrant orange and green royal icing, these cookies offer both a charming presentation and a delicious taste, ideal for autumn celebrations or Halloween treats.
Ingredients
Scale
For the Sugar Cookies:
- 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
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar on medium speed until the mixture becomes light and fluffy, about 2 to 3 minutes.
- Add Egg and Extracts: Mix in the egg, vanilla extract, and almond extract until fully incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients and mix until a dough forms. Use your hands if needed to bring the dough together at the end.
- Chill the Dough: Divide the dough into two flat discs, wrap each in plastic wrap, and refrigerate for at least 1 hour to help the dough firm up and maintain clean cookie cutter edges during baking.
- Roll and Cut: Preheat the 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 onto parchment-lined baking sheets.
- Bake: Bake the cookies for 8 to 10 minutes, or until the edges just begin to turn golden. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.
- Make the Icing: In a stand mixer or large bowl, combine the powdered sugar, meringue powder, and 5 tablespoons of warm water. Mix on low speed for about 2 minutes, until the icing becomes thick and glossy. Add more water a teaspoon at a time if needed to reach piping consistency. For outlining, aim for a thick toothpaste-like texture; for flooding, the icing should be slightly thinner and flow smoothly.
- Color Your Icing: Divide the icing into two bowls. Add orange gel coloring to one bowl and green to the other, mixing well. Cover bowls with a damp cloth or plastic wrap to prevent the icing from drying out.
- Pipe and Flood: Fit piping bags with small round tips (such as a #2 tip). Use the orange icing to pipe an outline around each cookie. Allow the outline to set for a few minutes, then flood the interior with thinned orange icing. Use a toothpick or scribe tool to guide the icing and remove air bubbles.
- Add Pumpkin Details: Once the base layer has set slightly, pipe curved lines on each cookie to mimic pumpkin ridges. Use the green icing to pipe a small stem at the top of each pumpkin.
- Let Dry Completely: Allow the decorated cookies to dry at room temperature for 6 to 8 hours, or overnight, until the icing is fully set and hardened.
Notes
- Chilling the cookie dough is essential for clean, sharp cookie edges and easier handling.
- Using almond extract is optional but adds a wonderful depth that complements the vanilla flavor.
- For the royal icing, adding water gradually ensures you get the right consistency for both outlining and flooding.
- Allow the icing to dry fully before storing cookies to prevent smudging or damage.
- Store cookies in an airtight container at room temperature for up to 1 week.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pumpkin sugar cookies, pumpkin cookies, royal icing cookies, fall cookies, Halloween treats, decorated sugar cookies, pumpkin shaped cookies
