Thick and chewy Fall inspired frosted sugar cookies made with my favorite sugar cookie recipe.
Today was the last day of school before our Thanksgiving break begins. The kids are looking forward to a little time off from school. Before they head out for their holiday break we wanted to bake up some sweet treats for their teachers.
Last night the kids and I were busy in the kitchen making caramel corn, rolo turtle candies and these yummy Pumpkin Shaped Sugar Cookies. I used my favorite sugar cookie recipe. I love this recipe because the cookies turn out soft on the inside and crispy on the outside. Just like a rolled sugar cookie should be. I prepared the cookie dough but the kids took it from there.
They love helping me in the kitchen and even more so when they get to bake for their teachers. Each of them worked so hard in their own special way.We chose to glaze our cookies instead of using frosting. Glazing the cookies is really easy for kids to do and the cookies turn out so shiny and smooth.
Mackenzie is a perfectionist just like her mama, so it always takes her a bit longer to decorate her cookies.
We rolled, cut, baked and glazed all the cookies.
Carson thinks the best part is the end when he can lick all that yummy glaze off the spoons. That boy has a major sweet tooth!
This will probably be my last post until after the Thanksgiving holiday. I still have so much to do and I want to take a bit of a break to spend time with my family.
I hope everyone has a happy and safe Thanksgiving. If you are still in need of a few meal ideas check out my Thanksgiving Menu post. Talk to everyone at the end of the week and remember Gobble till you Wobble!
Pumpkin Shaped Sugar Cookies
Prep time: 15 MinCook time: 6 MinInactive time: 30 MinTotal time: 51 Min
Ingredients
Sugar Cookie Dough
- 1/3 - cup unsalted butter, softened
- 1/3 - cup shortening
- 1 - cup granulated sugar
- 1 - tsp baking powder
- dash salt
- 1 - egg
- 1 - tsp vanilla extract
- 2 - cups all purpose flour
Colored Icing
- 2 cup confectioner’s sugar
- 2 tablespoon softened butter or margarine
- 4 tablespoons milk
- 2 tsp vanilla extract
- orange & green food coloring
Instructions
- In a medium size bowl beat shortening and butter together with a electric mixer. Add sugar, vanilla extract and egg.
- Mix the flour, baking powder and salt together then add to the creamed mixture. Mix together scraping the sides of the bowl.
- I used my kitchen aid mixer to mix everything until it came away from the bowl and started to form into a ball. Try and mix enough of the flour mixture in using mixer.
- Then stir in any remaining flour with a wooden spoon. You can use the cookie dough immediately or place the dough in refrigerator until ready to use.
- Remove dough from the refrigerator and let sit on the counter at least 30 minutes. Roll dough on a lightly floured surface until it is about 1/4 inch thick.
- I like to cut my cookies thick they seem to be softer. Cut with desired cookie cutters and place on a un greased baking sheet.
- Bake at 375 for 7-8 minutes or until edges are firm. I take my cookies out when they are still light colored on top but the bottom of the cookies are light golden brown.
- Remove from oven and let cool on baking sheet for 5 minutes. Place on a baking rack to cool completely. Frost with colored glaze when cookies are cool.
- Mix all the glaze ingredients together with a fork. The mixture will be thin so don't be surprised.
- This colored glaze goes on wet but dries shiny and smooth. Once mixed add the food coloring or icing paste.
- Take out about 1/2 cup of the glaze and add it to a separate bowl and tint it green for the pumpkin stems.
- Using a spoon pour the glaze on the cookies and smooth around with the back of a the spoon. We used a paint brush to add the green for the pumpkin stems.
- Place the cookies on waxed paper for a couple hours to completely dry.
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