So I think next time (and there will be a next time!) I’ll try dissolving 1 Tbsp cornstarch with the syrup and vanilla first to see if that may shorten drying time.Cutout sugar cookies are classic, our moms made them, and our grandmothers, and there is a reason why – because they are delicious! What could be better than a simply sweet cookie covered in buttery smooth frosting? I had put them on cookie sheets after frosting tho, not back on racks. They did take a good 24 hrs to dry–which I was afraid might dry out the cookies, but didn’t at all. Blend well on low, add 1 tsp vanilla, whip on high just till well mixed and starting to lighten, about 30 secs. Cooled a bit, then in medium mixing bowl with hand mixer, poured over 8-oz pk room-temp cream cheese and 1/4 cup real maple syrup (not fake flavored corn syrup) instead of milk. I meant to swap out applesauce for 1/2 of the butter, and then forgot…I think :)Īfter tasting these awesome lil gems, I did change up the frosting a bit: melted 1 stick butter with 1/2 cup brown sugar till dissolved. Pumpkin Spice Cake with Cream Cheese FrostingĮxcellent! I got approx 8 and a 1/2 dozen cookies, made as directed.If you’re a pumpkin fiend like me, you’ll also definitely want to check out my pumpkin donuts and pumpkin crunch cake recipes! They are also huge hits with my family! Sprinkle the tops of these luscious melt-in-your-mouth pumpkin cookies and you have a really beautiful holiday cookie that everyone in your family will absolutely adore. If you’re like me, your family will eat most of these pumpkin cookies in a couple days and you can share any excess with your friends or co-workers. I think the recipe was probably printed wrong because I ended up having to add MUCH more powdered sugar to the frosting to produce a more firm, spreadable icing. I will say that the recipe for the frosting in the magazine did not end up matching the photos featured in the article.You really don’t have to use the frosting because the cookies are great on their own, but, who skips frosting?.About 60! It’s great for the holidays when you’re expecting friends and family. Sprinkle with additional cinnamon if desired.ĭon’t forget, we publish the full recipe with specific directions in the recipe card below! Transfer to wire racks to cool.įor frosting, in a small saucepan heat the 1/2 cup butter and brown sugar until melted and smooth. Bake for 10 to 12 minutes or until tops are set. Stir in remaining flour with a wooden spoon.ĭrop dough by heaping teaspoons 2 inches apart on ungreased cookie sheets. Finally, beat in as much of the four as you can with the mixer. Then, beat in the eggs and 2 teaspoons of vanilla until combined. In a large bowl beat the 2 cups of butter with an electric mixer on medium speed for 30 seconds.Īdd granulated sugar, baking powder, baking soda, salt, the 1 teaspoon cinnamon, and the nutmeg.īeat until combined. What could be better than a yummy pumpkin cookie, you ask? Well, a yummy FROSTED pumpkin cookie, of course! How to Make Pumpkin Cookies The pumpkin flavor in these cookies is sweet and delicious, and yes, these pumpkin cookies are so soft that they really do sort of melt in your mouth.
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