Pumpkin spiced sugar cookies and royal icing. Pumpkin spiced sugar cookies and royal icing amanda.a.mcqueen Davis, California. If you are new to working with Royal Icing check out the information using Royal Icing to explain the different thicknesses of royal icing. Fall is the perfect time to bake up a batch of Pumpkin Spiced Cut-Out Cookies with Maple Royal Icing.

Since I added the flavour of fall into the cookies themselves, I decided to keep the decorating simple. I will share the tutorial later this week on how to decorate these beautiful white gilded pumpkins and leaves. Pumpkin-Spiced Sugar Cookies Pumpkin's richness infuses classic sugar cookies with mellow, spicy flavor. You can cook Pumpkin spiced sugar cookies and royal icing using 16 ingredients and 13 steps. Here is how you cook it.

Ingredients of Pumpkin spiced sugar cookies and royal icing

It's of For cookies.
It's 2 1/4 cups of flour sifted.
Prepare 3/4 cup of sugar.
You need 3/4 cup of butter room temperature.
It's 1 of large egg.
You need 1/2 teaspoon of baking powder.
Prepare 1/4 teaspoon of salt.
You need 1 1/4 teaspoon of vanilla.
You need 1 teaspoon of pumpkin spice flavoring.
You need 1 1/2 teaspoons of cinnamon.
It's 1/2 teaspoon of nutmeg.
You need 1 of + tablespoons milk(as needed).
Prepare of For royal icing.
Prepare 3 tablespoons of meringue powder.
It's 4 cups of powdered sugar.
Prepare 5 tablespoons of water plus more for thinning.

Royal Icing tops these tender-on-the-inside cookies with a sweet, firm frosting. Spiced pumpkin cookies are topped with a traditional royal icing. The decorating part couldn't be simpler—I promise! These cookies are thick, soft, and a little cake-like.

Pumpkin spiced sugar cookies and royal icing instructions

Cream sugar and butter together. Once the sugar and butter are completely combined, add the remaining wet cookie ingredients..
Sift all of the dry cookie ingredients together in a separate bowl. I suggest whisking the dry ingredients a few times just to be sure it is well combined..
Gradually add the dry ingredients into the wet. Once all of the ingredients are combined it should form a large ball of dough..
Separate the dough into two balls. Wrap the dough balls in plastic wrap and let chill for 30 minutes to an hour..
Once dough has chilled, preheat your oven to 350 degrees. While the oven is preheating. Roll out your dough and cut it into your desired shapes..
Place your cutouts onto a parchment lined cookie sheet (you may also use a silicone mat instead of parchment paper).
Bake your cookies for 7 to 9 minutes or until they just barely start to brown a the base of the cookie. Be extra careful not to overtake them or they may come out dry.
Once you have baked your cookies, you may start to prepare your royal icing. Start by combining all of your ingredients into your mixing bowl..
Give the icing a quick stir to combine just to save you the mess when you have to mix it.
Use a stand mixer with the whisk attachment (or a hand mixer) to whip your icing until you get stiff peaks. This only takes a few minutes however it may take more with a hand mixer..
Depending on how you want to decorate your cookies, you may need to thin your icing. Be extra careful not to over thin or the icing will flow off of the cookie..
If you want to color your icing you may do so but be sure to use a gel paste color or an icing color so as to not alter the consistency of your icing..
Let icing dry for 8 to 12 hours before handling the cookie..

The flavor is more subtle than spicy gingerbread with just the right amount of fall spices and pumpkin flavor. You can find all of our tips and tricks for making royal icing HERE. This cookie dough, which features pumpkin puree, is soft baked and perfectly spiced. Seasoned with cinnamon, ground ginger and allspice, the delicious pumpkin flavor of these cookies sings. Add eggs and vanilla; beat until smooth.