Pumpkin Shaped Vanilla Cutout Cookies
Servings: 24 servings
Ingredients
For the Cookies
- 1 cup Salted butter (softened)
- 1 cup Granulated sugar
- 1 tablespoon Vanilla extract
- 1 large Egg + 1 egg yolk
- 2 teaspoon Baking powder
- 3 cups All purpose flour
For the Buttercream
- ½ cup Salted butter (softened)
- 1 ½ teaspoon Powdered sugar
- ½ teaspoon Pure vanilla extract
- White fondant
- Orange food coloring
- Green food coloring
- Pumpkin cookie cutter
- Leaf or other small cookie cutter for greenery
Instructions
- Preheat oven to 350°. Cream butter, sugar, egg, and extract until smooth. Add flour and baking powder, and mix well. Dough should be soft and moldable but not sticky. There is no need to chill this dough.
- Roll out in one big or several smaller batches, to about ¼ inch thick. Cut out cookies into pumpkin shapes, and bake on a nonstick baking sheet for 6-8 minutes {I do 6 minutes in my oven and they come out perfect every time!}. Cool on baking sheet for 5 minutes. Remove to wire rack and cool completely.
- In a medium bowl, combine ingredients for buttercream. Beat with a hand mixer or with a standing mixer on low for about 15 seconds, and then on medium for ad additional 30 seconds or until smooth. Frost cookies with buttercream and set aside. Roll out white fondant, and separate a small 2” ball to make the green garnish. Tint the fondant by adding gel food coloring little by little and rolling fondant in hands until desired color is achieved. Do this with both the orange and the green.
- Using the same pumpkin cookie cutter, cut the fondant pumpkins out. Use the cutter to gently press two semi-circles onto the fondant as shown in the photo. This gives the illusion of a rounded pumpkin. Cut out small green garish if desired with circular fondant cutter. I used a small rose cutter for this garnish. Adhere the garnish to the fondant pumpkin cutout with a little dab of buttercream. Store at room temperature in an airtight container for up to three days. Enjoy!