Pumpkin Sugar Cookie

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Difficulty: Easy
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Our sugar cookie recipe makes a dough that’s tasty and easy to work with. It’s just right for rolling and cutting into fanciful (or frightful) Halloween shapes.

Ingredients:

Orange Icing Color
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Leaf Green Icing Color
Easy-Add Leaf Green Icing Color Add to shopping list Leaf Green Icing Color
Black Icing Color
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Buttercup Yellow Icing Color
Easy-Add Buttercup Yellow Icing Color Add to shopping list Buttercup Yellow Icing Color
1 cup unsalted butter softened
1 1/2 cup granulated sugar
1 egg
1 1/2 tsp clear vanilla extract
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1/2 tsp No Color Almond Extract
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2 3/4 cup all-purpose flour
2 tsp baking powder
1 tsp salt
Buttercream icing
cornstarch

Makes:

Makes about 3 dozen cookies.

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Instructions
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Instructions:

Step 1

Preheat oven to 400ºF. In mixing bowl, cream butter with sugar until light and fluffy. Beat in egg and extracts. Mix flour, baking powder and salt; add to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough. Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 in. wide and 1/8 in. thick. Dip cookie cutter in flour before each use. Bake cookies on ungreased cookie sheet 6-7 minutes or until cookies are lightly browned. Recipe may be doubled.

Step 2

Use tip 14 to pipe eyes, nose and mouth areas in yellow buttercream icing (smooth with finger dipped in cornstarch). Outline face with orange buttercream icing; fill in face with orange stars using tip 14. Add black dot pupils and green buttercream icing zigzag stem.