Easy and joyful Maple-Cinnamon Roly Poly Pumpkin Cookies. Easy oval and ball vanilla sugar cookies turned into the cutest, fattest pumpkins. For the greatest Halloween and Thanksgiving cookies, ice with cinnamon.
– 2 sticks (1 cup) salted butter, at room temperature– 1/2 cup granulated sugar– 1 large egg, at room temperature– 2 teaspoons vanilla extract– 2 1/4 cups all-purpose flour, plus more as needed– 1/2 teaspoon kosher salt– 1-2 teaspoons orange food coloring see noteFROSTING– 4 tablespoons salted butter– 2 tablespoons maple syrup– 1/2– 3/4 cup powdered sugar– 1/4 teaspoon cinnamon
Ingredient
Heat the oven to 350°. Parchment two baking sheets. Mix the butter, sugar, and vanilla in a large bowl for 3-5 minutes until frothy.
Step 1
Step 1
Instructions
Beat in the egg. Beat in the flour and salt until the dough forms a ball. Reserve 1/2 cup of dough. To the remaining dough, add 1 teaspoon orange food colouring, adding more if needed.
Step 2
Step 2
Remember that the colour will darken. If dough is wet, add 2-3 tbsp flour. Make 5 (1-tsp) orange cookie dough balls. Make 1 1/2-tsp ball from normal cookie dough.
Step 3
Step 3
Roll the orange balls into eggplant-shaped ovals on the prepared baking sheet, fatter at the bottom and skinnier on top. Align the pieces to form a crude pumpkin.
Step 4
Step 4
Add the plain dough ball on top and shape it into a stem. Use remaining dough. Place cookies 2 inches apart on the baking sheet.
Step 5
Step 5
You can fit your cookie in a similar-sized pumpkin cookie cutter to make a nicer pumpkin shape Keep frozen for 10 minutes. Place pumpkins in oven for 12-15 minutes until lightly browned.
Step 6
Step 6
Make frosting. Melt butter and maple syrup in a small pot over medium heat. Whisk in powdered sugar and cinnamon after removing from heat.
Step 7
Step 7
Decorate. Transfer frosting to a small-tip piping bag. Or, cut a tiny corner of a ziplock bag. Decorate as desired.