These soft chewy sugar cookies have been a tradition at our house for years! We make them as pumpkin-shaped cookies at Halloween, holiday shaped cookies at Christmas time, hearts for Valentine's Day and shaped to fit various themes for birthday parties! And if you are working on a class Halloween party for your kids at school- they are an awesome treat to bring in undecorated and allow the kids to frost them and add the candies themselves! They are so delicious- here's the recipe to enjoy your own Halloween Pumpkin Cookies!
I am warning you…. this dough is addictive! Its hard ot actually get it into the oven without eating it!
Be sure to bake your cookies on parchment paper so they keep their shape! Then decorate with orange frosting, candy corn for eyes, a chocolate chip for the nose, and pipe on the jack-o-lantern mouth with black decorator icing!
- 2 cups butter
- 2 cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 6 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup solid white vegetable shortening
- 1/2 teaspoon of Wilton clear vanilla extract
- 1/4 teaspoon of Wilton butter flavoring
- 1/4 teaspoon of Wilton almond extract
- 2 Tablespoons of milk
- 1-lb. confectioner’s sugar
- 1 Tablespoon Wilton meringue powder
- Cream butter and sugar. Add eggs and vanilla.
- Mix dry ingredients together in a small bowl and add to butter mixture. Mix well.
- Chill in large pancake shapes wrapped in parchment or waxed paper for 1 to 2 hours.
- Preheat oven to 350 degrees before baking cookies. Cover baking sheets with parchment paper or silpat mats to prevent cookies from spreading.
- On a surface dusted with powdered sugar (my favorite tip!), roll dough to approx 1/8″ thick. Use holiday cookie cutters dipped in powdered sugar to cut dough into shapes.
- Bake for 8 to 10 minutes until just beginning to turn brown around the edges.
- Cream shortening, flavorings, and milk.
- Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Blend an additional minute or so, until creamy. (You can add more milk, one tablespoon at a time to thin the icing a bit for piping).