If you haven’t noticed that the blog has pretty much been post-less for approximately 3 months. Well I did the unthinkable and went ahead and purchased a domain for my own website with Bluehost. Well, let’s just say it was going so smoothly only to end up being my major downfall. The website disappeared one day along with all of the posts and information I had on WordPress. Lesson learned. Always backup your stuff. Always!! I never had to worry about it before but now I know better. This is the main reason why I am back at here where I know I shouldn’t have any problems. The downfall is that losing all of the stuff I had before, well… Now I have to do it all over again. So if you see posts that are mainly pictures and just a recipe with very few words, well then you know that it was a previously done thing and I just wasn’t in the mood to try and write anything to go along with it. This recipe here being one of those lost posts that was only done a very short few weeks ago, so enjoy the view and the deliciousness that comes along with it! Oh, and happy halloween!
These cookies are super fun and yummy! You can cut them into any shape, like a pumpkin or ghost, even a cute turkey for thanksgiving! The chocolate royal icing isn’t the only option you have either, you can always use regular royal icing or even add some cream cheese frosting to make it even more scrumptious! The possibilities are endless. There is also the very fun way these cookies were decorated. I found these cool images via Pinterest and couldn’t help but find them hilariously perfect for halloween! (They were printed with edible ink and paper on my edible printer.)
Pumpkin Spice Cut-Out Cookies
Makes 2 dozen cookies
- 1 stick butter
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 1/2 cup pumpkin puree
- 3/4 tsp vanilla
- 4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 3/4 tsp ground cloves
- 1/2 tsp ground ginger
- 1/2 cup milk + 1 tbsp vinegar
- Combine the milk and vinegar and let sit 5 minutes until the milk has curdled.
- In the bowl of an electric mixer cream together the butter and sugars, making sure to scrape the sides of the bowl along the way.
- Gradually add in the eggs and mix to combine.
- Add in the vanilla and pumpkin puree.
- In another bowl, combine the flour, baking powder, baking soda, salt, cinnamon, cloves, and ginger and mix together.
- Gradually add the dry ingredients to the pumpkin mixture.
- Slowly add in the milk/vinegar until the dough comes together.
- Wrap the dough in plastic wrap and put in the refrigerator for at least an hour.
- Preheat the oven to 350*F and line a sheet pan with parchment paper.
- Dust the work surface with flour and the rolling pin and start rolling the dough until about 1/4 inch thick. Cut out the shapes desired and place on the lined sheet pan.
- If the dough that has been cut out has become too warm, place in the fridge for at least 15 minutes.
- Bake for about 10-12 minutes, remove from the oven and let cool.
Chocolate Royal Icing
Adapted from Sweet Sugar Belle
I halved this recipe and it was just the right amount that was required. If preferred to make the whole recipe, then you could use the leftover to add decorative borders and designs to the cookies.
- 4 cups powdered sugar
- 1/4 cup meringue powder
- 1/4 cup cocoa powder
- 1/2 tbsp vanilla
- 1/3 cup warm water
- In the bowl of an electric mixer with a whisk attachment combine the powdered sugar, cocoa powder, meringue powder and mix slowly to combine.
- With the mixer on, add the vanilla to the dry and slowly and gradually add in the warm water, not all of it as it could be too much, until the icing becomes the right consistency for piping and filling the cookies. The color will become a light brown.
- Frost the cookies and let sit overnight until the icing has completely dried. This can be tested by lightly touching it, if it breaks it’s not ready, if it’s hard then you’re good to go.