Go Back
+ servings
close up of pumpkin sugar cookies with a smooth royal icing on top
Print

Easy Royal Icing Pumpkin Cookies

A simple recipe for cut-out frosted pumpkin sugar cookies with the perfect finishing glaze! 
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Refrigeration Time 30 minutes
Total Time 1 hour
Servings 18 cookies
Calories 227kcal
Author Amee

Ingredients

  • For the cookies:
  • 1 cup unsalted, butter at room temperature 2 sticks
  • cup sugar
  • 1 whole egg
  • 2 teaspoon vanilla extract can use ½ almond extract & ½ vanilla
  • 2 ½ cups unbleached all-purpose flour sifted (don't skip the sifting!), plus more for dusting the work surface
  • ½ teaspoon salt
  • For the Icing:
  • 1 ½ cups confectioners' sugar
  • 2 tablespoon milk I always add a bit more until the texture is right, if you use food coloring then you can use a little less extra milk
  • A few drops of food coloring optional
  • *Icing should be thick enough to stick to the back of a spoon but smooth enough to be spreadable.

Instructions

  • Cream butter and sugar in the bowl of an electric mixer on medium speed.
  • Add in the egg and vanilla.
  • In a separate bowl, combine the flour and salt, then stir into the butter mixture with the mixer on low.
  • Cover dough with plastic wrap and refrigerate for 30 minutes.
  • Preheat oven to 350 degrees.
  • Line a cookie sheet with a silpat mat or parchment paper.
  • On a floured surface, roll out the dough to a ¼ inch thickness and cut into your desired shapes with cookie cutters.
  • Place the cookies on the prepared pan and bake for 8-10 minutes, until the edges are starting to turn golden, but not brown.
  • These cookies are supposed to not look done when you take them out, but they should be firm and set.
  • They will have a soft texture when cooled if they do not bake too long.
  • Transfer to a wire rack and cool while you prepare the icing.
  • To make the icing, sift the sugar into a bowl, add the milk and food coloring (if using) and stir.
  • If mixture is too thick, add a little more milk.
  • If mixture is too thin, add a little more sugar.
  • This is simple to adjust to get the right consistency.
  • Spread icing on cookies when they are completely cooled. The icing will set when they are completely dry.

Notes

Icing Tips:

  • Don’t skip sifting the sugar! To achieve a smooth royal icing texture, there mustn’t be any lumps!
  • The icing should be thick enough to spread easily with a knife and harden to a smooth finish. I always add a bit more milk to get the texture just right.
  • Add food coloring drop by drop until the desired color is achieved. Gel or paste colors work well without altering the icing consistency.
  • Give the icing a few hours to fully set and harden before stacking and storing the cookies to avoid smudging. 
  • If decorating with more than one frosting color, allow the first color to dry before applying a second color so the colors do not bleed.
*See post for more helpful cookie tips!

Nutrition

Calories: 227kcal | Carbohydrates: 31g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 71mg | Potassium: 27mg | Fiber: 1g | Sugar: 17g | Vitamin A: 328IU | Calcium: 9mg | Iron: 1mg