Nov 3, 2012

Sugar Glazed Pumpkin Cookies

I stayed in the dorm for four days during the hurricane; watched a lot TV shows, got a lot of sleep, and baked all day everyday. I made some Sugar Glazed Pumpkin Cookies on Halloween.
I used the same recipe I used to make the Chocolate Chip Pumpkin Cookies

Sugar Glazed Pumpkin Cookies
½ C unsalted butter, softened
¼ C granulated sugar
¾ C packed brown sugar
1 egg, at room temperature, slightly beaten
1 tsp vanilla extract
1 C pumpkin puree
2 ½ C all-purpose flour
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground clove
½ tsp salt
Sugar Glaze
1 ½ Tbsp milk or cream
2 C powdered sugar
1 tsp vanilla extract
¼ tsp all spice
1. Preheat oven to 365F. In a bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, clove, and salt; set aside.
2. In another bowl, cream together softened butter and both sugars until light and fluffy. Add in egg and vanilla, a little at a time so mixture doesn’t curdle. Mix in pumpkin puree ¼ C at a time; mix well
3. Add about ½ C of the flour mixture to the pumpkin-butter mixture, mix until dough almost comes together, repeat, and then add in the chocolate chips along with the last ½ C of flour mixture
4. Drop spoonfuls of cookie dough on the baking sheet, spacing ½ inch apart. They don’t really spread because there isn’t much fat in the batter compare to the amount of dough yield.
5. Bake cookies for 10-12 minutes or until the edges start turning light brown. Let cool on the cookie sheet for about 2 minutes and then remove to cooling rack and let cool completely.
To make the Sugar Glaze, mix milk, powdered sugar, vanilla and all spice; drizzle over cooled cookies, or dip cookies in the glaze.


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