How To make Decorated Spice Cookies
Spice-cookie dough: 4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon each ground nutmeg and salt
1/4 teaspoon each ground allspice and cloves
1 1/2 cups butter or margarine, at room temperature
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
In a large bowl mix flour, cinnamon, ginger, nutmeg, salt, allspice and cloves until blended. In another large bowl beat butter and sugar with electric mixer until light and fluffy. Beat in egg and vanilla. Reduce mixer speed to low and gradually add flour mixture, beating until well blended. Divide dough in thirds. Shape each into a ball and flatten to a 1-inch-thick round. Wrap in plastic wrap and refrigerate 1 hour or until firm enough to roll. Heat oven to 375 degrees F. Have cookie sheets ready. On a lightly floured surface roll one third of the dough at a time (keep remainder refrigerated) to 1/4-inch thickness. Cut dough in desired shapes with floured 3-inch cookie cutters. Place 1 inch apart on ungreased cookie sheets. (Chill and reroll scraps.) Bake about 12 minutes or until cookies are golden on undersides and edges are just starting to brown. Cool completely on sheet on wire rack. Ice and decorate as desired. Let stand until icing hardens, about 2 hours
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10 Cookie Shaping Hacks to Impress All the Cookie Lovers!! So Yummy
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PUMPKIN SPICE COOKIES, The Perfect Cookie For Fall
What are the perfect cookies for fall? Pumpkin Spice Cookies, of course! Watch this video to see how to make them and get in the autumn spirit!
Who doesn’t love fall? I know I do…I love fall! It gives me a warm, fuzzy, lighthearted feeling that springs from all the wonderful colors of autumn. So could there be any better cookie for fall than a pumpkin spice cookie? We know these tasty treats taste great all year round, but nothing beats the thought of these delicious cookies in hand with the cool autumn breeze gently blowing…Let’s decorate these cookies together!
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Lolly’s Home Kitchen
Video Breakdown:
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0:00 - What are the perfect cookies for fall? PUMPKIN SPICE COOKIES!
0:27 - Prepare the materials you need for our pumpkin spice cookies
0:51 - Start decorating by outlining and flooding your leaf-shaped sugar cookies
6:01 - Adding details to your sugar cookies using outline consistency
6:58 - How to create paint out of gold
8:43 - Finalizing your decorated cookies with a few more details
Cool Stuff For Cookie Lovers:
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3 Perfect Trick or Treat Cookie Designs [Warning: Contains Spooky Cookies!]
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Pumpkin Spice Toffee Cookie Recipe for Cut-Out Cookie Decorating #cookiedecoratingvideos #baking
Claire Saffitz Makes Holiday Molasses Spice Cookies | Dessert Person
Claire Saffitz Makes Holiday Molasses Spice Cookies | Dessert Person
#ClaireSaffitz #HolidayCookies #Cookies
Chewy Molasses Spice Cookies
Special Equipment:
Stand or hand mixer
Ingredients:
3 3/4 cups all-purpose flour (17 oz / 488g)
1 tablespoon baking soda (0.63 oz / 18g)
2 1/2 teaspoons ground ginger
1/2 teaspoon finely ground black pepper
1/2 teaspoon ground allspice
1/2 teaspoon Diamond Crystal kosher salt
1/4 teaspoon ground cloves
1 1/2 sticks unsalted butter (6 oz / 170g), melted and cooled to room temperature
1 1/2 cups packed dark brown sugar (10.6 oz/ 300g)
2 large eggs (3.5 oz/ 100g), at room temperature
1/2 cup unsulfured molasses (5.6 oz/ 160g)
2 teaspoons apple cider vinegar (0.33 oz/ 9g)
2 teaspoons vanilla extract
1/2 cup demerara sugar, for rolling
0:00 Start
0:01 Intro To How to Make Chewy Molasses Spice Cookies
0:24 Dessert Person Animation/Jingle
0:41 Claire Talks About Molasses Spice Cookies
1:35 Where's Claire's Homegrown Vanilla?
2:05 Ingredients & Special Equipment
3:06 Mix the Dry Ingredients
5:08 Make the Dough
9:40 Roll the Dough Into Balls/ Bake
11:30 Cool & Serve
12:15 Recap / Outro
13:15 Guess who?!
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
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Producer/Director: @VincentCross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
The Cutest Halloween Monster Decorated Cookies - EVER!
Halloween is coming, and naturally, I had to decorate a fun recipe: Halloween themed pumpkin spice cookies with a gorgeous cream cheese frosting! The Mummy, Frankenstein, Jack Skellington, & Jack-o'-lantern. Come have a look at my cute Monster Squad!
You can see my recipe for these cookies over on my blog:
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Pumpkin Spice Cookies Recipe + Icing Recipe | The Sweetest Journey
Learn how to make Pumpkin Spice Cookies just in time to celebrate the Fall season. | Autumn Baking ????????|
Ingredients:
Cookies:
2 Cups All Purpose Flour (280g)
1/2 Teaspoon Ground Cinnamon (1.3g)
1/4 Teaspoon Salt (1.5g)
3/4 Cup Butter or Margarine, Softened (150g)
1/2 Cup Sugar (95g)
1 Egg
1 3/4 Teaspoon Pumpkin Spice Extract (8ml)
Icing:
2 Egg Whites
2 Teaspoons Water
16 oz. Powdered (Confectioners’ ) Sugar (453g)
Food Coloring in Fall Colors (Red, Orange, Yellow, etc.)
| Makes about 3 dozen cookies.
Directions:
1. Sift together flour, cinnamon, and salt; set aside. Cream sugar and butter together until light and fluffy. Add egg and beat just until well incorporated. Mix in the pumpkin spice extract.
2. Add dry ingredients to the creamed mixture all at once and beat until combined. Flatten the dough to 1 inch thickness and wrap with plastic wrap. Refrigerate 1-2 hours or until easy to handle.
3. Preheat oven to 375°F with oven racks at center positions.
4. On a floured work surface, roll out the dough to 1/4 inch thickness. Cut with leaf or Fall themed cookie cutters. Transfer cookies to parchment lined baking sheets, setting them about 1/2 inch apart. (Re-roll dough scraps as needed.)
5. Bake cookies for 9 minutes, rotate baking sheets, then bake an additional 3-5 minutes or until edges are slightly golden brown. Transfer cookies to wire racks and let cool completely before decorating.
6. To prepare the icing, beat the egg whites and water until frothy. Add the powdered sugar one cup at a time while continuously beating at low speed. (Add 1 teaspoon of water if needed to make desired consistency.) Divide icing and tint with the colors of your choice. (Cover icing with plastic wrap when not in use.)
7. Spread or pipe a thin layer of icing over each cookie. Dot cookies with a different colored icing and blend with a toothpick for a swirl effect. Let the icing dry completely, 15-20 minutes, before serving.
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