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Before you jump to Pumpkin spiced sugar cookies and royal icing recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
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We hope you got insight from reading it, now let’s go back to pumpkin spiced sugar cookies and royal icing recipe. To make pumpkin spiced sugar cookies and royal icing you only need 16 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Pumpkin spiced sugar cookies and royal icing:
- Get For cookies
- Provide flour sifted
- Get sugar
- Prepare butter room temperature
- You need large egg
- Get baking powder
- You need salt
- Provide vanilla
- Take pumpkin spice flavoring
- Use cinnamon
- You need nutmeg
- Use + tablespoons milk(as needed)
- Get For royal icing
- Get meringue powder
- Provide powdered sugar
- Provide water plus more for thinning
Instructions to make Pumpkin spiced sugar cookies and royal icing:
- 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.
Pipe onto cookies using a pastry bag fitted with a small writing (or other) tip. If you don't have a pastry bag or tips, you can cut a small hole in the corner of a plastic sandwich bag and gently squeeze your icing out through the hole. When piping pumpkin shapes, pipe the outer edges and middle section first. Cream butter and sugars on medium speed with your mixer. Mix in eggs and vanilla until fully combined.
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