These Pumpkin Sugar Cookies Hold Their Shape
Soft, buttery pumpkin sugar cookies that hold their shape when baked and are perfect for decorating with royal icing. These cookies feature a hint of almond extract for depth and a smooth texture ideal for clean cutouts.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1½ teaspoons vanilla extract
- ½ teaspoon almond extract (optional)
- 2¾ cups (345g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 4 cups (480g) powdered sugar, sifted
- 3 tablespoons meringue powder
- 6 tablespoons warm water
- Orange gel food coloring
- Green gel food coloring
Instructions
- In a large bowl, beat the softened butter and granulated sugar on medium speed for 2–3 minutes until pale and fluffy.
- Mix in the egg, vanilla extract, and almond extract until fully incorporated.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until a dough forms. Use your hands to bring it together if needed.
- Divide the dough into two discs, wrap in plastic, and chill for at least 1 hour.
- Preheat oven to 350°F (175°C). Roll dough to ¼-inch thick and cut with a pumpkin-shaped cookie cutter.
- Place cookies on a parchment-lined baking sheet and bake for 10 minutes, or until edges just begin to turn golden.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For icing, mix powdered sugar, meringue powder, and warm water in a bowl on low speed until thick and glossy (about 2 minutes).
- Adjust consistency as needed: thicker for outlining, thinner for flooding.
- Divide icing into two bowls, color with orange and green food coloring, and transfer to piping bags with #2 tips.
- Outline cookies with thick icing, let set for a minute, then flood centers with thinned icing. Use a toothpick to guide icing and remove air bubbles.
- Pipe pumpkin ridges and green stems once the base sets. Allow cookies to dry uncovered for 8 hours or overnight.
Notes
- Chilling the dough prevents spreading and ensures clean cookie shapes.
- Almond extract adds aromatic depth but can be omitted for nut-free versions.
- Royal icing can be made ahead and stored in the fridge for up to 1 week—re-whip before use.
- Cookies can be frozen undecorated for up to 1 month.