Hi guys!
Life has been busy lately, but it’s all good. Plus, after almost 10 years of blogging, it’s hard to find new recipes that I think are worth sharing with you. If you know me, then you know I’m in full cookie baking mode for the holidays and watching my Hallmark channel Christmas movies. Cookies are my thing and I’ve got an awesome recipe for you just in time for Thanksgiving.
Actually, I’ve shared this sugar cookie recipe with you before, but it’s worth sharing it again because it’s the only roll out sugar cookie recipe that I’ll ever use. Forever and ever. They are delicious and they don’t spread when they bake. The Fall twist is in the icing, well, that and also the fun Fall cookie shapes. The icing is full of warm spices, perfect for Fall. (My husband would say that it’s perfect any time of the year because it’s delicious and he’s right.)
I’ve been wanting to buy pumpkin cookie cutters for years because pumpkin shaped cookies are cute. I don’t make roll out cookies often so I didn’t think it was worth the money. This year I finally caved and bought them. The set I bought is sold out, but here’s a similar one and it’s only $6 (at least as of when I wrote this post). I mean, that’s like a coffee at Starbucks but at least I’ll have these for years.
I know these cookies will be a hit at the dessert table for Thanksgiving. I’ll also be baking M&M cookies, pumpkin cheesecake, pumpkin pie and apple pie.
I am so thankful that you have stopped by! Happy Thanksgiving!
Fall Sugar Cookies Recipe
(Makes several cookies, but it depends on the size of your cookie cutter.)
Ingredients:
- My favorite sugar cookie recipe from the Preppy Kitchen (You can use another sugar cookie recipe but you may have to adjust how much frosting you make to match.)
- 2 cups powdered/confectioners sugar
- 1 teaspoon allspice
- 4 teaspoons light corn syrup
- 1/2 teaspoon clear vanilla extract
- 1 tablespoon plus 2 teaspoons milk
Directions for the Sugar Cookies:
- Sift the flour, cornstarch, and salt into a large bowl and then whisk everything together. Set these dry ingredients aside.
- In another bowl, cream the butter and sugar together. (Make sure that the butter is room temperature.)
- Beat in the eggs, one at a time.
- Beat in the vanilla extract.
- Gradually add the dry ingredients and mix everything until it’s well combined. (The dough will be crumbly at first but keep mixing and I promise it will come together.)
- Chill the dough in the refrigerator for at least 30 minutes.
- Once the dough has chilled, preheat the oven to 375 degrees F.
- Once the oven has preheated, take the cookie dough out of the refrigerator.
- Lightly flour your work surface and roll out the dough. (I took half of the cookie dough because I think it’s easier to work with. Then I mushed it together into ball. I placed it on the work surface and pressed it down to get it started. Then I used the rolling pin to roll them out.)
- Roll the cookie dough to 1/4 inch thickness.
- Use a cookie cutter to cut out your cookies and then place them a cookie sheet that has been lined with a silicon mat or parchment paper.
- Bake them for 12 minutes, rotating the pan half way through the baking time. I store the raw cookie dough back in the fridge in between batches. Keeping them extra cold makes it easier to roll out again for the next batch.
- Let the cookies rest on the hot pan for 5 minutes, then move them to a wire rack to cool completely.
- Let the cookies have cooled completely.
Directions for the Frosting:
- In a small bowl, sift the powdered/confectioners sugar and allspice.
- Add in the light corn syrup and vanilla extract and mix everything together. I like to use a whisk.
- Add in the milk, 1 tablespoon initially and mix until it’s smooth. Then add 1 teaspoon of milk at a time, until you get the consistency that you want.
- Spread or drizzle the icing on top and let it harden.
Icing recipe adapted from: Allrecipes
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