Pumpkin spiced sugar cookies and royal icing. We love these homemade pumpkin sugar cookies that are made with no spread sugar cookies and the best royal icing recipe ever! As an Amazon Associate and affiliate with other networks, I may earn a commission from purchases made through links within this. Sugar cookies are great because they are so versatile.
These sugar cookies have a hint of that pumpkin spice flavour and a delicious maple royal icing. The pumpkin spice and maple flavors pair beautifully together to create a really tasty cookie and the decorations make the cookies pretty enough to serve at Fall is the perfect time to bake up a batch of Pumpkin Spiced Cut-Out Cookies with Maple Royal Icing. Serve them plain or decorate them using. You can cook Pumpkin spiced sugar cookies and royal icing using 16 ingredients and 13 steps. Here is how you cook that.
Ingredients of Pumpkin spiced sugar cookies and royal icing
- Prepare of For cookies.
- You need 2 1/4 cups of flour sifted.
- Prepare 3/4 cup of sugar.
- You need 3/4 cup of butter room temperature.
- It’s 1 of large egg.
- Prepare 1/2 teaspoon of baking powder.
- It’s 1/4 teaspoon of salt.
- It’s 1 1/4 teaspoon of vanilla.
- It’s 1 teaspoon of pumpkin spice flavoring.
- It’s 1 1/2 teaspoons of cinnamon.
- You need 1/2 teaspoon of nutmeg.
- You need 1 of + tablespoons milk(as needed).
- You need of For royal icing.
- It’s 3 tablespoons of meringue powder.
- You need 4 cups of powdered sugar.
- It’s 5 tablespoons of water plus more for thinning.
These pumpkin spice sugar cutout cookies are delicious and so fun to decorate for fall. As much as I love to decorate with Royal Icing, I know that many people do not enjoy the taste and texture of it. So I decided to decorate with an icing that hardens beautifully for decorating. Decorating cutout sugar cookies with royal icing has become super fun for me.
Pumpkin spiced sugar cookies and royal icing step by step
- Cream sugar and butter together. Once the sugar and butter are completely combined, add the remaining wet cookie ingredients..
- Sift all of the dry cookie ingredients together in a separate bowl. I suggest whisking the dry ingredients a few times just to be sure it is well combined..
- Gradually add the dry ingredients into the wet. Once all of the ingredients are combined it should form a large ball of dough..
- Separate the dough into two balls. Wrap the dough balls in plastic wrap and let chill for 30 minutes to an hour..
- Once dough has chilled, preheat your oven to 350 degrees. While the oven is preheating. Roll out your dough and cut it into your desired shapes..
- Place your cutouts onto a parchment lined cookie sheet (you may also use a silicone mat instead of parchment paper).
- Bake your cookies for 7 to 9 minutes or until they just barely start to brown a the base of the cookie. Be extra careful not to overtake them or they may come out dry.
- Once you have baked your cookies, you may start to prepare your royal icing. Start by combining all of your ingredients into your mixing bowl..
- Give the icing a quick stir to combine just to save you the mess when you have to mix it.
- Use a stand mixer with the whisk attachment (or a hand mixer) to whip your icing until you get stiff peaks. This only takes a few minutes however it may take more with a hand mixer..
- Depending on how you want to decorate your cookies, you may need to thin your icing. Be extra careful not to over thin or the icing will flow off of the cookie..
- If you want to color your icing you may do so but be sure to use a gel paste color or an icing color so as to not alter the consistency of your icing..
- Let icing dry for 8 to 12 hours before handling the cookie..
I am just getting into baking and decorating cookies and understand oil will ruin my royal icing. I want to add lemon extract for flavor but cannot find one that doesn't include oil! If a homemade pumpkin pie and a soft sugar cookie had little cookies of their own, well, let these speak for themselves. I made these cookies according to the directions. The only change was I added an extra tablespoon of pumpkin pie spice and I refrigerated the dough longer than required.
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