Post by Loupy on Nov 11, 2016 19:24:04 GMT -7
SOFT PUMPKIN SUGAR COOKIES
From: Alli Kelley @ longbournfarm.com/
Basic sugar cookies are always delicious, and adding pumpkin just makes them even better! I wanted to try my hand at developing a pumpkin sugar cookie recipe this year and I love how it turned out! I think it’s the perfect balance of pumpkin and spice with that classic sugar cookie texture and taste. They are the ultimate soft pumpkin sugar cookie!
Prep Time:20 min
Cook Time:10 min
Total Time:30 min
Makes: 48 cookies
Ingredients
For the Cookies
1/2 cup shortening
1 cup sugar
1 egg
1/2 cup pumpkin puree
3 1/4 cups flour
1/2 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
For the Icing
2 tablespoons melted butter
2 tablespoons milk
1 teaspoon vanilla
Enough powdered sugar to make a spreadable icing, 1-2 cups
Instructions
For the Cookies
In a medium bowl, sift flour, nutmeg, baking soda and salt together, set aside.
In a large bowl, cream shortening and sugar together.
Add egg and pumpkin puree, mix well.
Add dry ingredients and mix until just combined.
Scoop tablespoons onto greased baking sheets.
Flatten with the bottom of a greased glass to about 1/4 inch thick.
Bake at 350 degrees F for 10 minutes, or until bottoms are slightly golden brown.
For Icing
Combine butter, milk, and vanilla.
Add powdered sugar until the icing is spreadable and won't drip off the cookies.
Ice cookies and sprinkle with cinnamon to finish.
Notes
• If you'd like to cut these into shapes, you would need to roll out the dough. But if you're lazy like me, just scoop rounded tablespoons onto your cookie sheets and flatten them out with the bottom of a glass. I like mine a little thick, so I leave them about 1/4-1/2 inch thick. Just make sure they are all the same thickness or they won't bake evenly. This dough will not spread out very much at all, so how they go into the oven is how they will come out.
• If you wanted to make the frosting a cream cheese frosting, that would be delicious! In the recipe, just replace the 2 tablespoons melted butter with 1 tablespoon softened butter and 1 tablespoon softened cream cheese.
From: Alli Kelley @ longbournfarm.com/
Basic sugar cookies are always delicious, and adding pumpkin just makes them even better! I wanted to try my hand at developing a pumpkin sugar cookie recipe this year and I love how it turned out! I think it’s the perfect balance of pumpkin and spice with that classic sugar cookie texture and taste. They are the ultimate soft pumpkin sugar cookie!
Prep Time:20 min
Cook Time:10 min
Total Time:30 min
Makes: 48 cookies
Ingredients
For the Cookies
1/2 cup shortening
1 cup sugar
1 egg
1/2 cup pumpkin puree
3 1/4 cups flour
1/2 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
For the Icing
2 tablespoons melted butter
2 tablespoons milk
1 teaspoon vanilla
Enough powdered sugar to make a spreadable icing, 1-2 cups
Instructions
For the Cookies
In a medium bowl, sift flour, nutmeg, baking soda and salt together, set aside.
In a large bowl, cream shortening and sugar together.
Add egg and pumpkin puree, mix well.
Add dry ingredients and mix until just combined.
Scoop tablespoons onto greased baking sheets.
Flatten with the bottom of a greased glass to about 1/4 inch thick.
Bake at 350 degrees F for 10 minutes, or until bottoms are slightly golden brown.
For Icing
Combine butter, milk, and vanilla.
Add powdered sugar until the icing is spreadable and won't drip off the cookies.
Ice cookies and sprinkle with cinnamon to finish.
Notes
• If you'd like to cut these into shapes, you would need to roll out the dough. But if you're lazy like me, just scoop rounded tablespoons onto your cookie sheets and flatten them out with the bottom of a glass. I like mine a little thick, so I leave them about 1/4-1/2 inch thick. Just make sure they are all the same thickness or they won't bake evenly. This dough will not spread out very much at all, so how they go into the oven is how they will come out.
• If you wanted to make the frosting a cream cheese frosting, that would be delicious! In the recipe, just replace the 2 tablespoons melted butter with 1 tablespoon softened butter and 1 tablespoon softened cream cheese.
