3-D Pumpkin Cookies
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- Rolled Sugar Cookies
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup sugar
- 1 large egg
- 1 teaspoon good quality vanilla extract
- Parchment paper
- For each 3D pumpkin you’ll need…
- (2) Orange scalloped circle cookies 1 7/8″ diameter
- (2) Orange scalloped circle cookies 2 1/4″ diameter with a 1 1/4″ or 1 1/2″ circle cutout.
- (1) Green scalloped circle 1 1/4″ or 1 1/2″ diameter, with a hole cutout in the center using a straw.
- (1) Green stem, made from rolling a small amount of green dough into a “snake”, and cutting it into pieces about 3/4″ long, then bake.
- In a medium bowl, stir together the flour and baking powder and set aside.
- -In the bowl of an electric mixer, using the paddle attachment, cream together the butter and sugar until light and fluffy. This should take about 3 minutes.
- -Add the egg and vanilla and beat another minute or so.
- -Add the flour mixture slowly. (Be careful not to add too much at a time or you will have a snowstorm of flour.)
- -Blend until all of the flour is incorporated and the dough begins to pull away from the sides of the bowl.
- -Take the dough out of the bowl and place it on a piece of parchment paper.
- -Using your hands, knead the dough a few times.
- -Place the dough in a large plastic (ziplock type) bag and refrigerate for about 2 hours. If you want to speed up the chilling process, place the bag of dough in the freezer for about 20-30 minutes. Just don’t forget it in the freezer, or it will become to firm to work with (and then you’ll have to wait for it to thaw).
- -When it’s almost time to remove the dough from the refrigerator (or freezer), preheat oven to 350 degrees (F).
- -When the dough has chilled and is firm, take out about half of the dough, leaving the rest in the refrigerator (until your ready to work with it).
- Place the dough on a lightly floured work surface. You’ll notice the sticks I have on either side of the dough. These are paint stir sticks (available for free from the paint department of any hardware store). There is a product on the market called Perfection sticks, which are sticks that usually come in a set of a couple different thicknesses. They are designed to help you roll out the dough in a nice even thickness. Since I don’t own Perfection sticks, I just glued two paint stir sticks together, which makes about the perfect thickness for sugar cookies. (So you need 4 sticks total, since you need a double thick stick for each side of your dough.) If I want the dough a bit thinner, I just roll out the dough to the thickness of the sticks, then remove the sticks and roll just a bit thinner.
- Place a piece of parchment paper on top of the dough. This helps you roll out the dough without adding additional flour (adding too much flour can make the dough a bit tough, and can create little pockets of flour in the dough that cause bumps to form on your cookies during baking, making it more difficult to decorate later).
- Roll out the dough to about 1/3 of an inch thick.
- Cut the dough with your choice of cookie cutters. Try to make the best use of the dough you’ve rolled out. Every time you re-roll the dough you add a bit more flour, and can create the flour pockets I mentioned that can cause bumps to form in the cookies while baking.
- Place cookie shapes on a prepared baking sheet. I bake my cookies on heavy weight metal baking sheets, topped with Silpat brand silicone liners. Silpat liners are a bit of an investment, since you’ll probably want to have two (I have four) but they are such a great quality product and last a lifetime.
- Make sure to only put cookies of similar size on each bake sheet. If you try to bake smaller cookies with larger ones the small ones will be over done before the large ones are baked.
- Place entire baking sheet (with cookies on it) in the freezer or refrigerator for about 3-5 minutes. Chilling the cookies this way will help ensure they keep their shape while baking.
- Bake cookies for 8-10 minutes depending on the size of the cookie. Bake until they are just barely beginning to take on a golden tone. They will continue to bake as long as then are on the pan, so don’t let then get too brown. Cool for just a minute or so on the pan, then carefully remove cookies from the baking sheet and place on a cooling rack.
- This recipe yields about 30, 2 1/2 inch cookies or 16, 3 1/2 inch cookies.
- Time to assemble the pumpkins….
- (Step 2) Start with one of the solid circles and one cutout circle. Add a line of royal icing onto the solid circle, then place cookie “ring” on top.
- (Step 3) Add a line of royal icing onto the first cookie “ring” (which you just attached to a base in step 2). Add the second cookie “ring”.
- (Step 4) The base of your pumpkin is complete.
- (Step 5) Assemble the pumpkin top by first attaching the small green stem to the green circle (using a bit of royal icing). Then add a line of royal icing onto the bottom of the green circle (as shown), and place the green circle on top of a solid orange circle.
- (Step 6) Allow the pumpkin top (left) and pumpkin base (right) to dry fully (at least 1-2 hours). Fill pumpkin cavity with small candy (I used mini M&Ms), place top, and share with family and friends!
- These cute 3D Pumpkin Treasure Cookies would make great party favors, or special treats for a Fall or Halloween party.
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