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Use an offset spatula or spreading knife to spread a layer of frosting over the cookie. Sprinkle sanding sugar over the frosting. Then use a piping bag and small round tip to pipe the lines on top of the pumpkin. Tip: Use different colors (or swirl them together) for each section of the pumpkin for an ombre effect.
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Use the plastic wrap to roll the dough into a 2-inch log. Freeze for 1 hour or refrigerate overnight for best results when cutting. Slice the cold dough into 1/4-inch rounds and bake for 12-15.
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Step 2: Combine Dry and Wet Ingredients. Now, sift the dry ingredients into the bowl of your stand mixer, or if you're using an electric hand mixer, into a separate large bowl. Then, add granulated sugar, room temperature unsalted butter, eggs, and a splash of vanilla extract to the bowl.
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In a large bowl, cream butter and sugar until light and fluffy. Beat in milk and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Divide dough into five 1-cup portions; shape each into a 10-in.-long roll. Wrap individually in plastic wrap. Refrigerate for 1 hour or until easy to handle, or freeze for up to 3 months.
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Make the cookie dough: Whisk the flour, baking powder, and salt together in a medium bowl. Set aside. In a large bowl using a handheld or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes.
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Divide dough into thirds, and place each third into 1 of 3 medium bowls. 2. Add cocoa to one-third of the dough; stir to combine. 3. Add molasses, ginger, allspice, cinnamon and cloves to one-third of the dough; stir to combine. 4. Cover all 3 doughs; refrigerate at least 2 hours. 5.
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In a large mixing bowl, add softened butter, brown sugar, granulated sugar, and salt. Using a hand mixer or stand mixer with fitted paddle attachment, beat until light and fluffy, about 2-3 minutes. Mix in vanilla. Add in heat-treated flour and mix until combined. Add milk, 1 tablespoon at a time, and mix.
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Instructions. Combine the confectioners' sugar, butter, egg yolk, salt, and almond extract in the bowl of an electric mixer fitted with the paddle attachment. Beat on low speed at first to incorporate the sugar, then increase the speed to medium and beat until smooth, about 30 seconds.
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Double-Ginger Crumb Cookies. Ground and minced fresh ginger are added to the vanilla dough and the cookies are topped with ginger streusel. To get the most flavor out of the fresh ginger, mix it with a pinch of sugar, wait a few minutes, then use the ginger and the syrup that has developed.
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Place the butter, cream cheese and sugar in a medium bowl. Using a mixer, beat the mixture until light and fluffy, about 2 minutes. Add the flour and vanilla extract and beat for another minute. Add the yogurt, 1/4 cup at a time and mix on low to combine. Stir in the sprinkles, reserving 2 tablespoons.
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Preheat the oven to 350 F. 4. Remove the chilled cookie dough and press half into the bottom of an 8-inch skillet. 5. Add the chocolate-hazelnut spread to the middle and spread evenly, leaving 1.
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Add brown sugar and baking soda to the dough and mix. Chill and form balls; 15g | 0.5oz each. Coat granulated sugar around the surface. (Chill.) Push the top and sprinkle more sugar on the top. Bake. Dip some of the cookies in melted white chocolate (& dark chocolate to create the marble effect).
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Strain the mint-infused butter into the bowl of the stand mixer then add the brown sugar and beat until light and fluffy. Continue making the cookie dough, mixing in the egg, melted chocolate, and finally the dry ingredients. Scoop the dough into 1-tablespoon portions and roll in granulated and powdered sugar.
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In a medium bowl, combine the flour, baking soda and salt. Mix well and set aside. In a mixing bowl fitted with the paddle attachment, beat butter and sugar together on medium-high speed until.
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Mix the Dough. Cream the butter and granulated sugar in a stand mixer with the paddle attachment until light and fluffy, about 2 minutes. Next add the egg and vanilla extract, continue mixing until smooth. In a separate bowl sift together the all-purpose flour, baking soda, and baking powder.
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For the Cookies. In the bowl of a countertop mixer with the paddle attached, cream together the butter and powdered sugar until well combined. Add the extracts and then sift the flour and salt into the bowl; mix until a smooth dough forms. Cover and refrigerate for 1 hour.
