Packed with fall flavors but perfect for any time really… Apple pumpkin rollout sugar cookies!
Delicately spiced and the perfect balance of sweetness, they hold their shape well when baked, and are delicious on their own or paired with vanilla royal icing.
You could add some pumpkin spice flavoring to the icing as well, should you like to decorate them. Here is my recipe for royal icing if you like.
As always, please feel free to ask me any questions in the comment section or on social media. You can find me on Facebook, Instagram, Pinterest, Twitter and YouTube.
Happy baking and nibbling decorating these!
xo,
Marian
Apple Pumpkin Rollout Sugar Cookies
Cut Out Cookie Recipe
Apple Pumpkin Cut Out Sugar Cookie Recipe
Servings: 35 average sized cookies
Ingredients
- 2 cups salted butter, room temperature
- 1 cup granulated sugar
- 1 cup brown sugar loosely packed
- 2 packs spiced apple powder drink mix
- 2 large eggs
- 1 tsp Lorann pumpkin spice bakery emulsion *optional
- 1/4 cup pumpkin purée or pumpkin pie filling
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 tsp all-spice
- 5 cups all-purpose flour
Instructions
- Cream the butter and sugars together in the bowl of an electric mixer on low speed. (Use the paddle attachment). Mix until thoroughly incorporated – for about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more. Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough. If you'd like a light and fluffy cookie, that's ideal, however the dough will spread more during baking; not ideal if you'd like the cookie to hold its shape.
- Add the spiced apple powder and mix.
- Add eggs slowly and mix. Add the Lorann pumpkin spice bakery emulsion and pumpkin purée and mix again.
- Whisk the dry ingredients together (cinnamon, ginger, nutmeg, all-spice and flour). Add the flour mixture in 2 or 3 stages to the bowl and mix on low speed for about 30 seconds to 1 minute, and observe the dough mixing. When it starts to come together and the dough clumps around the paddle attachment and peels away from the sides of the mixer, it should be the right texture. A quick note – To see if your dough is ready, you can test the dough by pinching it between your thumb and index finger. If it’s soft but not sticky, it’s just right. If it’s too sticky when you pinch it between your fingers, add flour, ¼ cup at a time, and mix until you’re happy with the texture.
- Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge for a minimum of 1 hour.
- Cut out cookie shapes. Place on parchment paper-lined baking sheets. Re-roll scraps and repeat. If the dough gets too soft to work with, place in the fridge or freezer periodically to firm up again.
- Once all cut out, put cookie dough shapes back into the fridge or freezer for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.
- Preheat oven to 350 degrees Fahrenheit.
- Bake cookies for 8-12 minutes or until the edges become golden brown. The baking time will depend on the size and thickness of your cookie.
- Let cookies cool to room temperature and decorate if you like! If you’re new to decorating cookies, I have basic cookie decorating tutorials with everything you’ll need to know to begin on my blog. Have fun!
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