How To make Deluxe Roll Out Sugar Cookies

PUMPKIN CINNAMON ROLL COOKIES

✨ I N G R E D I E N T S

Cookie Batter
+ 2 cups of all purpose flower
+ 1 1/4 cup of dark brown sugar
+ 1/2 cup of unsalted butter
+ 1 tsp of vanilla extract
+ 1 tsp of vanilla bean paste (optional)
+ 1 cup of pumpkin
+ 1/2 tsp of salt
+ 1 tsp of baking soda
+ 1 1/2 tsp of pumpkin spice
+ 1 tsp. of cinnamon
+ 1/4 tsp. of nutmeg
+ 1/4 tsp. of ginger
+ 1/8 tsp. of allspice
+ 1 egg yolk

Cinnamon Roll Filling Topping
+ 2 tbs. of unsalted butter (28g)
+ 1/4 cup of dark brown sugar (50g)
+ 1 tsp. of cinnamon

Vanilla Bean Cream Cheese
+ 4oz. of Philadelphia cream cheese frosting
+ 1/4 cup of unsalted butter (57g)
+ 1 tsp. vanilla bean paste or vanilla extract
+ 2 pinches of salt
+ 1 1/2 cups of powdered sugar (180g)


✨R E C I P E

1. For the Cinnamon Topping: In a small bowl, mix butter, dark brown sugar, and cinnamon together until a pasty consistency is formed and set aside. *Make sure butter is at room temperature before mixing.
2. For the Vanilla Bean Cream Cheese Frosting: In a medium bowl, beat cream cheese, butter and vanilla. Sift powdered sugar and whip into the frosting for about 4 minutes or until well combined and creamy. *Make sure butter and cream cheese are at room temperature before mixing.
3. Preheat oven to 350 degrees Fahrenheit.
4. For the cookie batter: In a medium bowl, lightly whisk together, flour, salt, pumpkin spice, cinnamon, nutmeg, ginger, all spice and baking soda and set aside. *Make sure butter is at room temperature before mixing.
5. In a large bowl, cream together butter, brown sugar and vanilla. Then, add in pumpkin and egg yolk and mix just until combined. Make sure not over mix your batter.
6. Using a spatula, work the flour mixture into the large bowl little by little until all the flour is gone and the dough the cookie batter is formed.
7. Line a cookie sheet parchment paper and use a cookie scoop to scoop each of the cookies the pan. Make sure to leave about 4 inches between each scoop of batter,
8. Lightly dip a fork into a cup of water and use the fork to flatten the cookie scoop just enough to add the topping on top.
9. Top each cookie scoop with a little less than a dime size of the cinnamon filing topping. Use your finger or a spoon to carefully spread the topping.
10. Bake the cookies for 12 minutes.
11. Remove cookies from the oven and low the cookies to cool on the pan.
12. Once cooled, top cookies with vanilla bean cream cheese frosting and enjoy!


✨S H A R E Y O U R C R E A T I O N S W I T H M E
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✨M U S I C
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JAM FILLED HEART COOKIES

I made Delicious Jam-Filled Heart Cookie. These cookies taste best when left to rest for a day or two.
⭐⭐⭐ORDER MY VANILLA COOKIE MIX
➡️USE THIS COOKIE RECIPE TO MAKE JAM-FILLED HEART COOKIES

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#jamfilledcookies #linzercookies #sandwichcookies #heartsandwichcookies

Hi I'm Hani. I'm a self-taught baker and cookie decorator. I've been decorating cookies since 2008. On my YouTube Channel you'll find a mix of cookie and cake decorating tutorials, recipes, and lots of fun pop culture sweets. You can find all the recipes on my blog hanielas.com ❤️❤️❤️

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2 Kids Cooking TV: Roll Out Sugar Cookies

This week on Two Kids Cooking TV we get into some baking. Now, there are lots of things you can bake, like chicken, fish, potatoes, lasagna, etc... BUT, a favorite baking delight of most everyone is COOKIES! And that's what we're sharing this week.

I TRIED making EMMAS GOODIES Holiday COOKIE BOX! ???? TESTING EMMAS GOODIES RECIPES @emmasgoodies

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0:00 - Welcome back!
0:55 - Emma's goodies
2:14 - Christmas cookie box
7:06 - Cut out cookies
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The Best Rolled Sugar Cookies

These are The Best Rolled Sugar Cookies and require no chilling and keep their shape! Won first place in a blind taste and texture test!
Recipe:

Valentines Day Cookies

These Valentines Day heart cookies come out of the oven fully decorated! All the color and wow factor without the need to mix up batches of royal icing! I made them with some pink sanding sugar rolled into the pink stripes for an extra sparkly pop but they look just as nice plain. I think these heart cookies would be a great project for younger chefs too! The laminating looks really professional but it’s actually fun to do and the sanding sugar adds even more appeal.

Full Recipe:

A FEW TIPS
* I've made these cookies without the sanding sugar and they're super-pretty so feel free to omit if you can't get ahold of pink sanding sugar?
* If the cookie dough is warming up and becoming difficult to handle then place in freezer or fridge to chill until firm. It’s best to work on a sheet of plastic wrap or a pastry mat so you can move the dough to and from the fridge easily.
* You’re going to end up with a fair amount of scraps after you cut the cookies out of you’re striped dough. I used smaller circle cutters to use as much of the dough as possible, then balled up the rest, rolled it out and had some crazy looking but tasty scrap cookies for snacks.
* You can make this dough a few weeks in advance and keep it in the freezer, provided it’s well-wrapped. When you’re ready to use it just thaw a bit, cut your cookies and toss into the oven.
* The best time to roll that sanding sugar on is when the dough has warmed up after the final roll out. If the dough is too cold the sanding sugar won't stick.


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