Description
These Pumpkin Cut-Out Cookies are a delightful treat that are perfect for fall. The cookies are soft and flavorful, and the orange frosting adds a festive touch.
Ingredients
Scale
Cookie dough
- 1 cup butter, at room temp
- 1 ¾ cups granulated sugar
- 2 eggs, at room temp
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 cup sour cream
- 5 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
Frosting
- ¾ cup butter
- 3 ½ cups powdered sugar
- 3–4 Tablespoons heavy cream
- 1 teaspoon vanilla extract
- orange food coloring
Instructions
- Make the Cookie Dough: In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, vanilla extract, almond extract, and sour cream, mixing well. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until combined. Chill the dough for at least 1 hour.
- Cut Out and Bake: Preheat the oven to 350°F (175°C). Roll out the chilled dough on a floured surface and use cookie cutters to cut out shapes. Place the cut-out cookies on a lined baking sheet and bake for 8-10 minutes, or until lightly golden. Allow the cookies to cool completely.
- Make the Frosting: In a mixing bowl, cream the butter until smooth. Gradually add the powdered sugar, heavy cream, and vanilla extract, mixing until smooth and creamy. Add orange food coloring to achieve the desired color.
- Decorate: Once the cookies are cool, frost them with the orange frosting. Allow the frosting to set before serving.
Notes
- You can customize the frosting color with different food coloring to suit different occasions.
- Store the cookies in an airtight container at room temperature for up to 1 week.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg