Delicious Pumpkin-Shaped Sugar Cookies (Print version)
Soft pumpkin-shaped sugar cookies with orange buttercream, green stems, and chocolate chip faces for Halloween or fall parties.
# Ingredients:
For the cookie dough
01 -
1 cup (226 g) unsalted butter, softened
02 -
1 1/2 cups (300 g) granulated sugar
03 -
1 large egg, room temperature
04 -
1/2 cup (120 g) sour cream
05 -
2 teaspoons vanilla extract
06 -
4 1/2 cups (540 g) all-purpose flour, plus more for rolling
07 -
1 teaspoon baking soda
08 -
1/2 teaspoon fine salt
For the buttercream and decorating
09 -
1/2 cup (113 g) unsalted butter, softened
10 -
4 cups (480 g) powdered sugar
11 -
3-4 tablespoons heavy cream
12 -
1 teaspoon vanilla extract
13 -
Orange gel food coloring
14 -
Green gel food coloring
15 -
1/2 cup (85 g) mini semisweet chocolate chips
# Instructions:
01 -
Beat the butter and sugar on medium speed until creamy and pale, about 2 minutes. Beat in the egg, sour cream, and vanilla until smooth.
02 -
Whisk the flour, baking soda, and salt in a separate bowl. Mix the dry ingredients into the butter mixture on low speed just until a soft dough forms.
03 -
Divide the dough into 2 disks, wrap tightly, and refrigerate for at least 1 hour. Heat the oven to 350°F (175°C) and line baking sheets with parchment.
04 -
Roll one dough disk on a lightly floured surface to about 1/3 inch thick. Cut with a pumpkin cookie cutter and place the cookies 1 inch apart on the prepared sheets.
05 -
Bake for 9-11 minutes, until the tops look set and the edges are barely colored. Cool on the pan for 5 minutes, then transfer to a rack to cool completely.
06 -
Beat the butter until smooth. Add powdered sugar, cream, and vanilla, then beat until fluffy. Tint most of the frosting orange and a small portion green.
07 -
Spread orange frosting over the flat side of each cooled cookie. Add green frosting to the stem and press in mini chocolate chips for simple faces while the frosting is soft.
# Good to know:
01 -
Chill time is 1 hour and is not included in the cook time.
02 -
Makes about 24 cookies, depending on cutter size.
03 -
Let frosting dry to the touch before stacking.