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A Life in Food by real-life Chef Cheryl Bennett

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cookie recipes

Easter funfetti cookies from scratch

March 14, 2022

Home » cookie recipes

Soft, chewy and so colorful, these funfetti cookies from scratch are perfect for Easter or any Springtime occasion. Made with only a handful of pantry ingredients, these cookies don’t require a boxed mix or any special ingredients.

Funfetti cookies from scratch

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Easter funfetti cookies from scratch

Making these bright and colorful funfetti cookies from scratch is a snap. They are perfect for any occasion, and all you need are a few pantry basics.

No need for a boxed mix, just grab a few baking essentials and you’ll have these sweet Easter treats ready in no time!

Easter funfetti cookies from scratch on white background.

Ingredients

Make Easter funfetti cookies from scratch with just a handful of pantry ingredients. No need for a boxed mix!

Ingredients for sprinkle cookies from scratch.

• Butter – Use unsalted butter so you can control the amount of salt in your baked goods.

• All-purpose flour – Weighing your flour is the most accurate way to measure.

• Vanilla – Use pure vanilla extract, if possible. Avoid the imitation variety.

• Sprinkles – For best results, use jimmies in the dough. Nonpareils, while fine for topping the cookies before baking, will bleed into the dough and turn it an unappetizing color.

• Sugar + Brown sugar – This combination yields a cookie with a soft, chewy center and crisp edges.

Milk and cookies.

Tools and equipment

You’ll need the basics to make these funfetti cookies from scratch. In addition to a whisk and a rubber spatula, you’ll need the following:

  • I used this sprinkle mix to cover the cookies. The nonpareils are so shiny! You can also use the same jimmies that are in the dough. (See photo below)
  • Electric mixer – I use a stand mixer, but you can also use a hand held electric mixer.
  • Mixing bowls of various sizes – I like stainless steel because they are so versatile and they won’t crack or break.
  • Baking sheets – Invest in commercial sheet pans. They will last forever and they won’t warp.
  • Parchment paper sheets or silicone baking mats will prevent the cookies from sticking to the pan.
  • Cookie scoop – this is the same one I used for the recipe.
  • Jimmies sprinkles in Spring colors.
Sprinkle cookies on a plate.

Use whichever type of sprinkles you prefer for the tops of the funfetti cookies.

How to make funfetti cookies from scratch

First, whisk dry ingredients together in a mixing bowl. Do this a little longer than you think is necessary – trust me. This is your only opportunity to make sure the flour, cornstarch, baking soda and salt are well combined.

In the bowl of a stand mixer, cream the butter and sugars until light and fluffy.

How to make funfetti cookies from scratch.

Next, add the egg and mix until combined before adding the dry ingredients to the bowl.

Lastly, add the sprinkles and mix gently until just combined. Mix on low to avoid breaking the jimmies or overmixing the dough.

Making funfetti cookies from scratch.

Use a cookie scoop to portion out the dough, then chill the dough for at least one hour. Top the cookies with sprinkles, then bake on a lined baking sheet.

Easter sprinkle cookies on sheet pan.

Perfect funfetti cookies from scratch every time! These cookies use Springtime colors for Easter, but you can easily swap the sprinkles for other occasions. Red, white and blue for summer holidays, autumn colors for fall holidays, red and green for Christmas, etc.

Chef’s tips for success

• The most important tip is to chill your dough. This is non-negotiable. If you skip this step, the funfetti sprinkle cookies will spread and you will be disappointed.

• Use a silicone baking mat or parchment paper to line the baking pan to prevent cookies from sticking.

• Use a cookie scoop to make sure all of the cookies are the same size. This makes even, round cookies that bake at the same rate.

Funfetti cookies from scratch on plate.

Frequently asked questions

Can I make these ahead?

Absolutely. You can make the dough up to 2 days ahead of time and store it in the refrigerator. If making ahead, I suggest scooping the dough before chilling. It’s much easier to do before the dough is cold.

Can I freeze these funfetti cookies?

Yep! You can freeze the balls of cookie dough for up to 3 months. The baked funfetti cookies can also be frozen – wrap tightly and seal in a freezer bag for best results.

What are the best sprinkles for funfetti cookies from scratch?

Jimmies, or the sprinkles that resemble short sticks are the best to use in these cookies. The round nonpareils will bleed in the dough. They are fine for using to top the cookies, but not in the dough.

Easter funfetti cookies split in half.

More cookie recipes from scratch

  • Butter pecan biscotti
  • Soft pumpkin cookies
  • Classic sugar cookies
  • Lemon ricotta cookies

Please share

If you love this recipe, please give it 5 stars!

Image for Pinterest.

I hope you love this from scratch funfetti cookie recipe as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 21 cookies

Easter funfetti cookies from scratch

Easter funfetti cookies from scratch

No need for boxed mixes, these Easter funfetti cookies from scratch are full of Springtime colors and so easy to make!

Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 6 minutes
Total Time 38 minutes

Ingredients

  • 1 stick unsalted butter, 1/2 cup, room temp.
  • 1/4 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 2 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1 1/2 cups all-purpose flour, 6.3 ounces
  • 1/2 tsp. sea salt
  • 1/2 tsp. baking soda
  • 2 tsp. cornstarch
  • 1/2 cup Spring colored jimmies sprinkles + extra for topping cookies (SEE NOTE)

Instructions

  1. In a mixing bowl, whisk to combine flour, salt, baking soda and cornstarch. Set aside.
  2. In the bowl of a stand mixer (you can also use a hand-held electric mixer), cream butter with sugars until light and fluffy - about 4 - 5 minutes.
  3. Add egg and mix until incorporated. Scrape down bowl.
  4. Add vanilla and almond extracts, mix to combine.
  5. Carefully add dry ingredients to the bowl and mix until just combined.
  6. Finally, add 1/2 cup of jimmies to the dough. mix on low just until sprinkles are incorporated.
  7. Use small cookie scoop to portion 21 balls of cookie dough. Place on cookie sheet and cover tightly with plastic. Refrigerate for at least one hour.
  8. Preheat oven to 350°F (325°F convection) / 180°C / Gas mark 4.
  9. Remove dough from fridge and top each cookie with more jimmies or nonpareils, and place on lined baking sheet.
  10. Bake for 12 minutes, just until edges are golden brown. Let cookies cool on baking sheet for 5 - 8 minutes before transferring to cookie rack to cool completely.

Notes

For best results, DO NOT use nonpareils in the cookie dough. Use jimmies (the sprinkles that look like tiny sticks), as they will not bleed into the dough and discolor it. Either type of sprinkle is fine for the topping the cookies before baking.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • KitchenAid Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
    KitchenAid Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
  • KitchenAid 7-Speed Digital Hand Mixer 
    KitchenAid 7-Speed Digital Hand Mixer 

Nutrition Information:

Yield:

21

Serving Size:

1 cookie

Amount Per Serving: Calories: 133Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 95mgCarbohydrates: 18gFiber: 0gSugar: 10gProtein: 1g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: American / Category: Cookie recipes

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe (other than for personal use) without prior written permission. Thank you!

Filed Under: Cookie recipes Tagged With: cookie recipes

Best classic Christmas sugar cookies recipe

November 30, 2021

Home » cookie recipes

These buttery classic Christmas sugar cookies are the perfect roll out cookies for the holiday season. They bake up nice and tall with defined edges and a soft interior. Decorate with fluffy buttercream frosting or royal icing and lots of sprinkles. If you are serious about your cut out cookies, this recipe is for you!

Cut out sugar Christmas cookies with sprinkles.

Along with my easy rum balls recipe, the one Christmas classic that can’t be left out are sugar cookies. They are almost everyone’s favorite and decorating them is something everyone can take part in – whether you have lots of skill or not much at all, it doesn’t matter.

Try topping them with a marbled icing for an easy, fun design.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

So well tested and such a clear recipe. The perfect taste and texture. A new holiday classic for my family!

– Jenni

Perfect roll out sugar cookies

This is by far the most tested recipe on my blog. It’s been years in the making. The goal with this recipe was a sugar cookie that did not spread, held its shape perfectly with no “cookie bloat”, baked up nice and tall with golden edges, and also tasted good.

Cut out Christmas cookies on cooling rack.

One would assume this is an easy task, but I’m here to tell you that it isn’t quite as straightforward as one might think. If you’ve ever been disappointed with your cookies for any reason, that’s about to end.

There are some tips and tricks to getting the perfect classic Christmas sugar cookies, so let’s get to it.

The effort you put into this beautiful cookies is apparent not just in your pictures but in every delicious bite of the batch I just made. Thanks for sharing your hard work and wisdom with us.

-Beth

Classic Christmas cookies recipe

This recipe for cut out Christmas cookies is a combination of the bakery-style sugar cookies and the type of roll out sugar cookies we all grew up eating.

The texture, or crumb, of these cookies is a bit more refined, but the flavor is exactly what you’d expect and want from this type of cookie.

Cut out cookies on rack with sprinkles and icing.

Ingredients

To make classic Christmas sugar cookies, you’ll need the following 9 ingredients: all purpose flour, cake flour, unsalted butter, sugar, eggs, vanilla, salt, baking powder and milk or cream.

Ingredients for sugar cookies.

I used half and half for my cookies and it worked really well. I would not recommend low-fat milk. For the best results, use whole milk, half and half or cream.

What makes this recipe different from all the others?

This recipe is not like all of the other sugar cookie recipes out there. The biggest difference is the addition of cake flour. It gives the cookies a delicate, soft and crumbly texture that just can’t be beat.

I’ve adjusted the sugar and butter several times, baked with and without baking powder, with and without cream, without cake flour and with it – trust me when I tell you that this recipe works, and it will work for you.

Recipe testing on parchment paper.
So much recipe testing for these cookies!

The other big difference is freezing the dough, not just chilling it. I’ve tested this recipe more times than I can count to get it just perfect, and freezing the dough is key to getting nice, sharp, golden brown edges with no cookie bloat.

Stacked sugar cookies on cooling rack.

You can see on the sides of the cookie, they are nice and straight, not rounded. There is a defined line, or edge, on top – which is what you’d expect from a bakery cookie.

Dough for cut out Christmas sugar cookies

The first step is creaming the butter and sugar together until it is light and fluffy. This takes a few minutes, don’t rush it. If the color of your mixture has not lightened, you’re not done yet.

Next, scrape down the sides of the bowl, then add in the eggs and beat until they are well incorporated.

Step by step instructions for classic Christmas sugar cookies.

Combine all of the dry ingredients, and add in two batches, alternating with the cream. Lastly, roll out the dough to 1/4″ thickness between two sheets of parchment paper, then chill or freeze the dough until it is firm enough to cleanly cut out shapes.

Cutting cookie shapes out of dough.

Tips and tricks for perfect classic Christmas sugar cookies

Follow these tips for perfect Christmas cut out cookies:

  1. Chill the dough before cutting out cookie shapes – if the dough is slack (too soft), you won’t get nice edges.
  2. Dip cookie cutter in flour before cutting dough – keeps the dough from sticking when you release the dough from the cutter.
  3. Place cut out cookie dough shapes on baking mat (or parchment paper) on sheet pan, then place in freezer.
  4. Bake cookies straight from the freezer.
Cut out sugar cookies on parchment paper lined baking sheet.

My last tip is to make your own sanding sugar mix. You can get very creative for a fraction of the price of one small bottle at the store.

Tools, equipment and fun extras

You’ll need a few things to make this classic Christmas sugar cookies recipe, but the one item (aside from the mixer), that is imperative, is the scale. The luster dust is just for fun, but I really hope you get it, because it’s gorgeous.

  • Food scale – An absolute must for bakers. Weighing ingredients is far more accurate than measuring with cups and spoons, and I cannot recommend owning a scale strongly enough.
  • Silicone baking mat – This yielded the best results. I preferred baking on this over baking on parchment paper.
  • Classic Christmas cookie cutter set – metal cutters with comfort grip, 8 different shapes.
  • Gel food color – This is the brand that I have. Avoid liquid food coloring, it won’t give you the same results and it will make the icing runny.
  • Luster dust is an edible food color that comes in powdered form. By mixing it with a drop or two of vodka, it becomes a “paint” to color the frosting or the cookie itself. It comes in every imaginable color and looks beautiful on iced cookies. It can deepen the colors of the frosting or just add a little shine or sparkle to give them an extra special look. 
  • Stand mixer – This is the mixer that I’ve had for almost 10 years. It gets a TON of use and is worth every penny.
  • Sheet pans – Invest in heavy duty, commercial baking sheets. They aren’t pretty, but they don’t warp and they last a lifetime.
Classic roll out sugar cookies.

More holiday treats

  • Lemon ricotta cookies
  • Citrus biscotti
  • Gingerbread biscotti
  • Gingerbread cake
  • Peppermint rum balls
  • Red velvet crinkles

Please share

If you love this recipe, please give it 5 stars!

Image for Pinterest.

I hope you love these classic Christmas sugar cookies as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 30 - 3 inch cookies

Classic Christmas sugar cookies

Classic Christmas sugar cookies

The perfect recipe for soft and buttery classic Christmas sugar cookies.

Prep Time 15 minutes
Cook Time 18 minutes
Additional Time 2 hours
Total Time 18 minutes

Ingredients

Cut out sugar cookies

  • 3 cups all- purpose flour (13.25 ounces)
  • 2 cups cake flour (8 ounces)
  • 2 tsp. sea salt/kosher salt
  • 3 1/2 tsps. baking powder
  • 2 sticks unsalted butter (8 ounces)
  • 1 1/2 cups sugar (11 ounces)
  • 2 eggs
  • 1 tbsp. vanilla extract
  • 1/4 cup whole milk, half and half or heavy cream (2 ounces)

Royal icing

  • 1 lb. powdered sugar
  • 1/2 cup water
  • 4 tbsps. meringue powder

Instructions

  1. Whisk all purpose flour, cake flour, baking powder and salt in a large bowl, set aside.
  2. In the bowl of a stand mixer, with paddle attachment, combine butter and sugar. Beat on medium speed until fluffy and light in color, about 5 minutes. (If using a hand mixer about 7 - 8 minutes.)
  3. Add the eggs and beat on medium speed until incorporated, then add the vanilla and beat until mixture is uniform.
  4. Add flour mixture in two batches, alternating with the cream, and mix until just combined.
  5. Divide the dough into thirds and roll out to 1/4" thickness between 2 sheets of parchment paper. (You'll have 3 pieces of dough, you'll need 6 sheets of parchment)
  6. Put the sheets of dough (and the paper!) on a sheet pan to keep them flat, then freeze for an hour until dough is very firm.
  7. Dip cookie cutter in flour, then cut out shapes and place them on a baking sheet lined with a silicone baking mat or parchment paper. Freeze the dough for a minimum of 2 hours. (I wrapped my sheet pans up and froze overnight).
  8. Preheat oven to 325°F with convection or 350°F without convection.
  9. Remove sheet pan from freezer and bake for 18 minutes. (This is for 3 inch cookies. If your cookies are smaller or larger, adjust the time by a minute or two)
  10. Let cool on baking sheet for a few minutes before transferring to rack to cool completely.

Royal Icing

1. Combine powdered sugar, meringue powder and water in a large bowl, or the bowl of your stand mixer.

2. Beat on high for 2 - 3 minutes, until completely smooth.  

3. Use assorted food coloring to dye the frosting. Place in piping bag with tip to decorate.

Add sprinkles or sanding sugar to your cookies immediately after frosting. Use luster dust after royal icing has set completely.

Nutrition Information:

Yield:

30

Serving Size:

1 cookie

Amount Per Serving: Calories: 247Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 30mgSodium: 231mgCarbohydrates: 43gFiber: 1gSugar: 26gProtein: 3g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: American / Category: Desserts

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

Originally published 12/7/11, most recent update 11/30/21.

Filed Under: Cookie recipes Tagged With: cookie recipes

How to make lemon ricotta cookies

December 11, 2020

Lemon ricotta cookies are soft, fluffy, cake-like cookies. Topped with a sweet-tart lemon glaze, they are a great addition to holiday dessert platters. If soft, frosted cookies are your favorite, check out this pumpkin cookie recipe.

Lemon ricotta cookies with sprinkles on white plate with lights in background.

Lemon ricotta are one of my favorite cookies. They are perfectly lemony, soft and fluffy cookies. The lemon glaze on top is an absolute must.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Lemon ricotta cookies

These are hands down, the best lemon ricotta cookies I’ve ever made. This recipe has been tested over and over to yield a perfectly fluffy cookie that does not spread.

Lemon ricotta cookie on black and white background.

There is something about the sweet-tart of lemon desserts that I honestly can’t get enough of. If you are not a fan of heavy desserts, these are the cookies for you. 

Ingredients for cookies with ricotta cheese and lemon.

This recipe uses common pantry ingredients. The only items you may have to shop for would be the ricotta and possibly a lemon or two. I tend to like my lemon desserts very lemony, so I will get 2 lemons for that extra punch.

While I am most definitely a lover of chocolate, lemon has often usurped the crown.

I am NOT a baker, but I tried these for a cookie exchange and fell in LOVE! They are SO good!

– Taci

How to make this lemon-glazed ricotta cookie recipe

Sift your dry ingredients – flour, baking powder, baking soda and salt, into a medium bowl and set aside.

Beat butter and sugar together until creamy, then add eggs and ricotta.

Add dry ingredients and mix together until it forms a uniform dough. Scoop dough and refrigerate.

Step by step instructions for making lemon ricotta cookies.

After dough has chilled, bake cookies and let them cool completely. While cookies are cooling, mix together all of the ingredients for the glaze. Add as much or as little lemon juice to get the desired consistency.

Spreading lemon glaze on ricotta cookies.

Use a small offset spatula to spread the icing on the cookies and top with sprinkles. The easiest way to do this is over a baking sheet to catch any drips for easy cleanup.

Putting sprinkles on glazed ricotta cookies.

Chef tips for success

  • Chill the dough – I tested this recipe over and over. For me, the sweet spot was chilling the dough for four hours. That’s when I got the perfect cookie. If you don’t have that much time, chill for at least 2 hours.
  • Use parchment paper – I had the best results when the cookies were baked on parchment-lined baking sheets. A Silpat also gave me good results, but I preferred the parchment paper.
  • A small offset spatula makes spreading the glaze on the cookies a snap.
  • Use full fat ricotta cheese. Don’t buy fat-free, it won’t give you the same results and you’ll be disappointed.
  • Don’t make cookies too big. A small cookie scoop (1 tbsp.) makes the perfect size.
Cut open ricotta cookie with lemon glaze and sprinkles.

I really hope you love this recipe. If you make it, snap a pic and share it with me either in the Fabulous Foodie Friends Facebook group or on Instagram by tagging @pookspantry and using hashtag #pookspantry.

Please share

If you love this recipe, please give it 5 stars!

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 60

Lemon Ricotta Cookies

Lemon Ricotta Cookies

Pillowy soft and perfectly lemony, lemon ricotta cookies are sure to be a hit.

Prep Time 15 minutes
Bake Time 14 minutes
Cooling Time 1 hour
Total Time 1 hour 29 minutes

Ingredients

For the Cookies

  • 3 1/4 cups all-purpose flour (14.5 oz)
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 stick unsalted butter (1/2 cup)
  • 2 cups sugar
  • 2 eggs
  • 15 oz. ricotta cheese
  • 1 lemon, zested
  • 2 tbsp. lemon juice
  • 2 tsp. vanilla

For the Glaze

  • 1 1/2 cups powdered sugar
  • 1 tbsp. melted butter
  • 3 tbsp. lemon juice
  • 2 tbsp. lemon zest
  • 2 tbsp. sprinkles, if desired

Instructions

  1. Preheat oven to 350 degrees.
  2. In a medium bowl, combine flour, baking soda, baking powder and salt. Whisk to combine and set aside.
  3. In a large bowl, combine butter and sugar. Using an electric mixer, beat until light and fluffy, about 3 minutes.
  4. Add eggs, one at a time, beating until incorporated after each addition.
  5. Add ricotta cheese, vanilla, lemon juice and zest, beat until fully incorporated, about 2 minutes.
  6. Mix in dry ingredients until thoroughly incorporated, but do not overmix.
  7. Line baking sheets with nonstick silicone liners or parchment paper. Using a tablespoon (1/2 ounce) scoop, portion dough onto baking sheets, leaving two inches between them.
  8. Wrap baking sheet tightly with plastic wrap and chill dough for at least 2 hours, up to 24 hours.
  9. Remove plastic wrap and bake cookies straight from the fridge for 12 -14 minutes, until edges begin to brown.
  10. Remove from oven and let cool on baking sheet for 10 minutes, then transfer to cooling rack to cool completely.
  11. Mix all ingredients for glaze together and gently spread on top of cookie. Top with sprinkles, if desired. Let glaze harden for at least 2 hours.

Notes

To spread icing:


Use a butter knife or a small offset spatula to spread icing on top of cookies


Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • KitchenAid 7-Speed Digital Hand Mixer 
    KitchenAid 7-Speed Digital Hand Mixer 
  • Escali Primo Lightweight Scale, Standard, Black
    Escali Primo Lightweight Scale, Standard, Black

Nutrition Information:

Yield:

60

Serving Size:

1 cookie

Amount Per Serving: Calories: 91Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 13mgSodium: 80mgCarbohydrates: 15gFiber: 0gSugar: 10gProtein: 2g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Pook's Pantry
Cuisine: Italian-American / Category: Desserts

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to have you on my newsletter, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

Originally published 9/24/13, most recent update 12/11/20

Filed Under: Cookie recipes Tagged With: cookie recipes

How to make pumpkin cookies

September 8, 2020

How to make pumpkin cookies that practically melt in your mouth! Pillowy soft and filled with warm, seasonal spices.

Soft pumpkin cookies frosted with a buttery cinnamon icing are a perfect fall treat. Make a batch of these melt in your mouth cookies for Halloween and top with fun sprinkles. Try these Day of the Dead cupcakes for another delicious sweet.

plated pumpkin cookies

Pumpkin lovers could also try this easy shortcut recipe for pumpkin empanadas made with store-bought empanada dough.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

How to make soft pumpkin cookies

I’ve been making these delicious cookies for almost 10 years, my apologies that it’s taken me so long to put the recipe here.

A very long time ago, I had a booth at our local farmer’s market and I used to sell these. They were the size of my palm when I made them for the market.

These are two to three bite size, which is a normal size for a cookie. If you want to make them bigger, just increase your baking time by a few minutes.

pumpkin cookies cooling on rack

These are always a hit when I make them. They are super soft, cakey and honestly almost melt in your mouth.

The pumpkin cookies themselves aren’t terribly sweet, which is why I like them so much, but the frosting gives them just enough extra sweetness to take care of that sweet tooth craving.

frosting soft pumpkin cookies

They are very easy to make: Dry ingredients are whisked together in one bowl, butter and sugar are beaten together in another bowl. The rest of the wet ingredients are added to the butter mixture and mixed until incorporated.

Dry ingredients are added to wet and it gets a final mixing before being scooped and baked. I use a size 40 scoop for these cookies – it holds 1.5 tbsp.

I recommend baking them on pans lined with parchment paper or a silicone baking mat for best results.

I just made the pumpkin cookies. OMG – they are delicious! The recipe is so easy to follow and the cookies came out fluffy and soft.

– Elaine
frosted pumpkin cookies on plate

Spiced pumpkin cookies with frosting

Once the cookies have completely cooled, spread a layer of frosting on them (I use an offset spatula) and top with these adorable sprinkles.

sprinkles for Halloween

They are perfect for Halloween! They have a mix of sugar pumpkins, bats and ghosts, along with jimmies, nonpareils and sugar pearls.

frosted pumpkin cookies with sprinkles on plate

You’ll have a little pumpkin leftover from your can, so if you have a furry member of the family, show them some love with homemade oatmeal pumpkin dog treats!

How to store cookies

These cookies are best the day they are made. They are good the next day, but by the third day, they start to dry out a little.

a bite of pumpkin cookie

Freeze unfrosted cookies in an airtight container with layers of parchment between them, then remove a few cookies at a time to thaw and frost when the craving strikes.

Please share

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

If you love this recipe, please give it 5 stars!

I hope you love this recipe as much as we do! Please consider rating and/or commenting. I love hearing from you!

Did you make this recipe? Tag me on instagram @pookspantry or share it in the Fabulous Foodie Friends Facebook group!

Yield: 40 cookies

How to make pumpkin cookies

How to make pumpkin cookies

How to make pumpkin cookies that practically melt in your mouth.

Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 30 minutes
Total Time 57 minutes

Ingredients

For the cookies

  • 2 cups all purpose flour (9.4 oz)
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 2 sticks unsalted butter (1 cup)
  • 1 cup sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 cup pure pumpkin puree (not pie filling)

For the frosting

  • 2 cups powdered (confectioners) sugar
  • 1 stick unsalted butter, softened
  • 2 tbsp. whole milk
  • 1/4 - 1/2 tsp. ground cinnamon
  • 1/2 tsp. vanilla extract

Instructions

  1. Preheat oven to 350°F/177°C/Gas Mark 4
  2. In a medium mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Whisk to combine and set aside.
  3. In a separate medium mixing bowl, beat butter and sugar with an electric mixer on medium speed for 2 - 3 minutes until light and fluffy.
  4. Add egg, vanilla and pumpkin. Beat for an additional 2 minutes. (don't worry if it looks curdled, it's fine)
  5. Add flour mixture to pumpkin mixture and beat until combined, but do not over-mix.
  6. Using a small cookie scoop (1 1/2 tbsp.) drop dough 2 inches apart onto lined cookie sheets.
  7. Bake for 12 minutes or until tops are set. Transfer to wire rack to cool completely.
  8. While cookies are cooling, make frosting: With electric mixer, beat all ingredients together until light and fluffy.
  9. Spread frosting on cooled cookies and top with sprinkles, if desired.

Notes

*Everyone's oven is slightly different, so keep an eye on your first batch of cookies for timing. My cookies needed 12 minutes, but yours may need more or less time, depending on your oven.

To make large cookies, use a 3.25 ounce scoop - yield will be approximately 20 - 22 cookies.

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  • Small cookie scoop - 1 1/2 tbsp.
    Small cookie scoop - 1 1/2 tbsp.
  • Large cookie scoop - 3.25 oz.
    Large cookie scoop - 3.25 oz.

Nutrition Information:

Yield:

40

Serving Size:

1 cookie

Amount Per Serving: Calories: 108Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 88mgCarbohydrates: 10gFiber: 0gSugar: 5gProtein: 1g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

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© Cheryl Bennett
Cuisine: American / Category: Desserts

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Filed Under: Cookie recipes Tagged With: cookie recipes

Traditional French Macarons

April 16, 2011

Macarons (french spelling).  When I mention this most people immediately think of the coconut treat they are familiar with,  but one can’t even compare them to this french beauty.  A macaron for me is near perfection.  The crisp outer layer giving way to its luxuriously tender belly is sheer bliss.

I was lucky enough to be shown by a French baker how to make these delicate little sweets.

french macarons on sheet pan

The task at first seemed rather daunting,  but once it’s broken down it really isn’t that bad. Granted this is not something you would do when you’re pressed for time. This is a special treat when you are feeling particularly capable. The absolute most important thing that I can convey with this is to have everything prepped, ingredients measured out and ready to go. The last thing you want to do is hunt for a piece of equipment when you have sugar bubbling away furiously on the stove.

I will apologize in advance for the fact that this is in metric measurements and before I get any scathing comments for putting something so complicated here,  it really isn’t that difficult. You will need a good thermometer, digital is best but if all you have is the conventional one, no worries.

…

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Filed Under: Desserts Tagged With: cookie recipes, gluten free

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Hi there and thanks for stopping by!  I'm Cheryl, Chef by day and Blogger by night!

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