![]() ![]() I will say that the recipe for the frosting in the magazine did not end up matching the photos featured in the article.You really don’t have to use the frosting because the cookies are great on their own, but, who skips frosting?.About 60! It’s great for the holidays when you’re expecting friends and family. Sprinkle with additional cinnamon if desired.ĭon’t forget, we publish the full recipe with specific directions in the recipe card below! ![]() Transfer to wire racks to cool.įor frosting, in a small saucepan heat the 1/2 cup butter and brown sugar until melted and smooth. Bake for 10 to 12 minutes or until tops are set. Stir in remaining flour with a wooden spoon.ĭrop dough by heaping teaspoons 2 inches apart on ungreased cookie sheets. Finally, beat in as much of the four as you can with the mixer. Then, beat in the eggs and 2 teaspoons of vanilla until combined. In a large bowl beat the 2 cups of butter with an electric mixer on medium speed for 30 seconds.Īdd granulated sugar, baking powder, baking soda, salt, the 1 teaspoon cinnamon, and the nutmeg.īeat until combined. What could be better than a yummy pumpkin cookie, you ask? Well, a yummy FROSTED pumpkin cookie, of course! How to Make Pumpkin Cookies The pumpkin flavor in these cookies is sweet and delicious, and yes, these pumpkin cookies are so soft that they really do sort of melt in your mouth. ![]()
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