Pumpkin-shaped iced sugar cookies

Makes about 3 dozen cookies, depending on the size of the cutter

These lightly spiced brown sugar cookies are just the thing for your Pinterest-worthy Halloween (or Thanksgiving!) party. Easy to make, easy to glaze, and even easier to enjoy, they’ll look perfect on a platter alongside warm mulled cider (or tucked into your lunchbox the next day!).

Ingredients

  • 3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon grated nutmeg
  • 1/4 teaspoon ground ginger
  • Pinch ground cloves
  • 1/2 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Icing

  • 2 cups confectioners’ sugar
  • 1/2 teaspoon cinnamon
  • Pinch kosher salt
  • 3 tablespoons whole milk, plus more as needed
  • 1 tablespoon honey or light corn syrup

Directions

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper. In a medium bowl, stir together the flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  2. Combine the butter and sugar in the bowl of a mixer fitted with the paddle attachment. Beat on medium speed, scraping the sides as needed, until light and fluffy, about 3 minutes. Add the egg and vanilla, and beat until well-combined. Add the flour and beat just until combined.
  3. On a floured surface, roll the dough to about 1/4-inch thick and cut out using any cookie cutter. Transfer to the prepared baking sheet and bake until firm and just beginning to brown around the edges, about 8 minutes. Transfer to a cooling rack and cool completely.
  4. Meanwhile, for the icing: in a medium bowl, stir together the confectioners’ sugar, cinnamon, and salt. Add the milk and stir until the mixture is smooth and the texture of honey. Add more milk 1 teaspoon at a time to thin, if needed.
  5. Holding the cookie by the edges, dip the face of each cookie into the icing. Let excess icing fall back into the bowl, then set on a cooling rack to settle. Use a toothpick to pop any bubbles, if you’d like. Stir the icing every few cookies to keep a crust from forming on top.
  6. Let the cookies rest for at least 4 hours, ideally overnight, until the icing is firm.

CIA FOODIES


Iced and Spiced Brown Sugar Cookies

Pumpkin-shaped iced sugar cookies
Makes about 3 dozen cookies, depending on the size of the cutter These lightly spiced brown sugar cookies are just the thing for your Pinterest-worthy Halloween (or Thanksgiving!) party. Easy to make, easy to glaze, and even easier to enjoy, they’ll look perfect on a platter alongside warm mulled cider (or tucked into your lunchbox the next day!).

Ingredients

  • 3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon grated nutmeg
  • 1/4 teaspoon ground ginger
  • Pinch ground cloves
  • 1/2 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
Icing
  • 2 cups confectioners’ sugar
  • 1/2 teaspoon cinnamon
  • Pinch kosher salt
  • 3 tablespoons whole milk, plus more as needed
  • 1 tablespoon honey or light corn syrup

Directions

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper. In a medium bowl, stir together the flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  2. Combine the butter and sugar in the bowl of a mixer fitted with the paddle attachment. Beat on medium speed, scraping the sides as needed, until light and fluffy, about 3 minutes. Add the egg and vanilla, and beat until well-combined. Add the flour and beat just until combined.
  3. On a floured surface, roll the dough to about 1/4-inch thick and cut out using any cookie cutter. Transfer to the prepared baking sheet and bake until firm and just beginning to brown around the edges, about 8 minutes. Transfer to a cooling rack and cool completely.
  4. Meanwhile, for the icing: in a medium bowl, stir together the confectioners’ sugar, cinnamon, and salt. Add the milk and stir until the mixture is smooth and the texture of honey. Add more milk 1 teaspoon at a time to thin, if needed.
  5. Holding the cookie by the edges, dip the face of each cookie into the icing. Let excess icing fall back into the bowl, then set on a cooling rack to settle. Use a toothpick to pop any bubbles, if you’d like. Stir the icing every few cookies to keep a crust from forming on top.
  6. Let the cookies rest for at least 4 hours, ideally overnight, until the icing is firm.

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