Pumpkin spiced sugar cookies and royal icing. Including some royal icing professional sugar cookie decorating tips and tricks from years of extensive learning an knowledge. Mindy even got to try her hand at decorating a few. How to get the right Royal Icing Consistency EVERY TIME!
You can cook Pumpkin spiced sugar cookies and royal icing using 16 ingredients and 13 steps. Here is how you achieve it.
Ingredients of Pumpkin spiced sugar cookies and royal icing
- It’s of For cookies.
- It’s 2 1/4 cups of flour sifted.
- It’s 3/4 cup of sugar.
- It’s 3/4 cup of butter room temperature.
- Prepare 1 of large egg.
- Prepare 1/2 teaspoon of baking powder.
- You need 1/4 teaspoon of salt.
- Prepare 1 1/4 teaspoon of vanilla.
- Prepare 1 teaspoon of pumpkin spice flavoring.
- You need 1 1/2 teaspoons of cinnamon.
- It’s 1/2 teaspoon of nutmeg.
- It’s 1 of + tablespoons milk(as needed).
- You need of For royal icing.
- It’s 3 tablespoons of meringue powder.
- Prepare 4 cups of powdered sugar.
- Prepare 5 tablespoons of water plus more for thinning.
My husband Jack developed today's easy cookie recipe last fall…we photographed the cookies…and then for some reason (which for the life of me I can't remember) we never shared them. These wonderful iced pumpkin spice cookies are a great fall treat made from canned pumpkin and drizzled with glaze. I disliked them plain without icing. How to make spiced pumpkin cookies.
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..
To begin, combine the flour, baking soda, baking powder These cookies are amazing! I iced them with a penuche icing and I had lots of people tell me that. These pumpkin cookies are a little more cloud-like than your traditional chewy sugar cookie. Royal icing is a sweet, hard icing made from powdered sugar, egg whites or meringue powder, and flavorings like vanilla or a squeeze of lemon juice. It is used to decorate sugar cookies and gingerbread houses.
