Sugar Cookies with Royal Icing
What you need
Pumpkin Pie Sugar Cookies
- 1/2 cup butter (113 grams)
- 1 cup sugar (200 grams)
- 2 cups flour (240 grams)
- 1/2 tsp baking powder (2 grams)
- 1/4 tsp salt (1.5 grams)
- 1 egg (50 grams)
- 1 tsp vanilla extract (4 grams)
- 1/2 tsp almond extract (2 grams)
- approx 6 tbsp of pumpkin pie filling (not puree)
- eggwash (one egg whisked with a tsp of milk)
- mini marshmallows
What to do
1. For the cookies, mix flour, baking powder and salt together in a large bowl- set aside.
2. Using a stand mixer with paddle attachment, beat your sugar and butter for about 3 minutes until light in color and fluffy.
3. Sift all dry ingredients into the bowl. I like to run the mixer on low for about 4 seconds and then use a spatula to fully incorporate everything.
4. Using a cookie scoop, form dough into about 10-12 balls. Place on a cookie sheet lined with parchment paper. At this point, I like to chill my dough overnight (you can also bake right away).
5. When ready to bake, preheat oven to 350 degrees. Remove your cookie sheet from fridge and let it set on the counter for about 15 min, maybe 30 minutes depending on the temperature in your kitchen. Using your thumb or a tbsp, form a hole for your pumpkin pie filling. Spoon in pumpkin pie filling (about 1/2 a tbsp), then brush the edges of the dough with some eggwash (like you would pie) and then chill the cookies for about 5 minutes, before baking.
6. Bake for 10-12 minutes. When cookies get a light golden brown color, you can remove from the oven. (note: you can add marshmallows to the cookies after about 8 minutes of baking, and bake until the marshmallows brown, or you can add the mallows after baking and torch them with a kitchen torch) After about 3-5 min of cooling, using a spatula, transfer the cookies to a wire rack.
2. Using a stand mixer with paddle attachment, beat your sugar and butter for about 3 minutes until light in color and fluffy.
3. Sift all dry ingredients into the bowl. I like to run the mixer on low for about 4 seconds and then use a spatula to fully incorporate everything.
4. Using a cookie scoop, form dough into about 10-12 balls. Place on a cookie sheet lined with parchment paper. At this point, I like to chill my dough overnight (you can also bake right away).
5. When ready to bake, preheat oven to 350 degrees. Remove your cookie sheet from fridge and let it set on the counter for about 15 min, maybe 30 minutes depending on the temperature in your kitchen. Using your thumb or a tbsp, form a hole for your pumpkin pie filling. Spoon in pumpkin pie filling (about 1/2 a tbsp), then brush the edges of the dough with some eggwash (like you would pie) and then chill the cookies for about 5 minutes, before baking.
6. Bake for 10-12 minutes. When cookies get a light golden brown color, you can remove from the oven. (note: you can add marshmallows to the cookies after about 8 minutes of baking, and bake until the marshmallows brown, or you can add the mallows after baking and torch them with a kitchen torch) After about 3-5 min of cooling, using a spatula, transfer the cookies to a wire rack.
Helpful tips
Here are some important Pro tips by Maude
- Chilling your dough makes a difference in taste. Try to hold out and chill your dough as it makes all the difference in flavor.
- Shaping your cookies: I often bake ugly looking cookies (LOL). To avoid ugly cookies, and to create uniformed cookies, I take a cup or cookie cutter and place it over each cookie- give it a nice swirl, which helps the cookie return to a circular shape. Its a bomb technique, and no skill required!
