Pumpkin Sugar Cookies
Recipe adapted from Cooking Light and Sugar Crafter
  • Cookies:
  • 2½ cups all-purpose flour
  • ½ tsp. baking powder
  • ¼ tsp. salt
  • 1 cup granulated sugar
  • 10 Tbsp. light butter, softened
  • 1½ tsp. vanilla extract
  • 2 large egg whites
  • Royal Icing:
  • 1 lb. powdered sugar
  • 5 Tbsp. meringue powder
  • Scant ½ cup water
  • 1 tsp. corn syrup (makes the icing shiny)
  1. To make the cookies, lightly spoon flour into dry measuring cups and level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk.
  2. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Beat in 1½ tsp. of vanilla and egg whites. Gradually add flour mixture to butter mixture, beating at low speed just until combined.
  3. Divide dough in half and shape each dough half into a ball and wrap in plastic wrap. Chill for about an hour.
  4. Preheat oven to 375 degrees F.
  5. Unwrap one dough ball and press dough into a 4-inch circle on heavy-duty plastic wrap. Cover with additional plastic wrap. Roll dough, still covered, to a ¼ inch thickness {this is important because if your cookies are too thin they’ll be crunchy and not soft}.
  6. Using your cookie cutter, cut dough into 18 cookies. Place cookies 2 inches apart on baking sheets lined with parchment paper.
  7. Bake at 375 for 10 minutes or until lightly browned. Cool on pans for about 5 minutes and repeat the process with the remaining dough half.
  8. To prepare the icing, please refer to Bridget’s wonderful tutorial on how to make Royal Icing and tips for decorating. I can’t take the credit for her wonderful work! Once your cookies are dry, mix a bit of meringue powder and water together and, using a paint brush, paint lines onto your pumpkin with the mixture and sprinkle with sprinkles. You will be amazed at how easy the sprinkles stay on! This technique is perfect for any cookie!
Recipe by Eat Yourself Skinny at https://www.eatyourselfskinny.com/pumpkin-sugar-cookies/