Pumpkin Sugar Cookies

Copycat Pillsbury Pumpkin Sugar Cookies

Ingredients:

Sugar Cookie Dough:

• 1 cup (226g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 1 large egg, room temperature
• 2 tsp pure vanilla extract
• 3 cups (375g) all purpose flour
• 1 tsp baking powder
• 1/2 tsp salt

Colours & Details:

• Orange gel food colouring
• Green gel food colouring

Preparation:

• In a large bowl, beat the softened unsalted butter and granulated sugar together with an electric mixer on a medium high speed for 2 to 3 minutes until light and fluffy! Add the egg and pure vanilla extract, beating until completely combined.

• In a separate bowl, whisk together the all purpose flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed just until a soft cookie dough forms.

• Divide the dough into three portions: a large portion for the outer white dough, a medium portion to tint with orange gel food colouring for the pumpkin shape, and a small portion to tint with green gel food colouring for the stem and lead details.

• Shape the orange and green doughs into a detailed pumpkin log, then wrap the plain white dough entirely around it to form a solid cylindrical log with the embedded pumpkin motif running through the center. Wrap tightly in plastic wrap and chill in the freezer for 1 to 2 hours until firm.

• Preheat your oven to 175°C (350°F), and line two large baking sheets with parchment paper.

• Remove the chilled dough log from the freezer and slice it crosswire into uniform rounds about 1cm (3/8 inch) thick using a sharp knife.

• Arrange the rounds neatly on the baking sheets, leaving enough space between them. Now bake for 10 to 12 minutes until the edges are just set and pale, ensuring the pumpkin face/print remain clear and vibrant. Finally, let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely!!!

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Key Tips:

• Keep the dough cold: Chill your dough thoroughly in the freezer before slicing so the pumpkin design stays neat!
• Slice cleanly: Use a sharp, non serrated chef’s knife and rotate the log slightly after every few cuts to prevent one side from flattening.
• Do not overbake: Remove the cookies from the oven as soon as the edges are set and pale (browing will dull the colours)
• Gentle shaping: When making the pumpkin design, keep your hands cool or work quickly so the butter in the dough doesn’t melt.

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