Imported from the web

Copycat Pillsbury Pumpkin Sugar Cookies

Name: Copycat Pillsbury Pumpkin Sugar Cookies
Prep time: 35 min
Cook time: 10 min
Total time: 185 min
Yield: 15 servings
Cuisine: American
Ingredients: 2.5 cup all-purpose flour; 1 tsp baking powder; 0.25 tsp salt; 1 cup unsalted butter (softened); 1.5 cup granulated sugar; 1 egg; 2 tsp vanilla extract; 2 drop orange food dye (The method says to add dye a drop at a time; the body excerpt notes that the amount can be adjusted for the desired color.); 1 drop green food dye (The method says to add dye a drop at a time; the body excerpt notes that the amount can be adjusted for the desired color.)

Imported by Starr2 on SeeMeCook

Soft, sweet sugar cookies with a pumpkin-shaped orange-and-green dough design running through the center. The chilled dough is rolled into a log, sliced, and baked until the edges are just beginning to brown.

15 servings185 minAmerican

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Ingredients

2.5 cup all-purpose flour
1 tsp baking powder
0.25 tsp salt
1 cup unsalted butter (softened)
1.5 cup granulated sugar
1 egg
2 tsp vanilla extract
2 drop orange food dye (The method says to add dye a drop at a time; the body excerpt notes that the amount can be adjusted for the desired color.)
1 drop green food dye (The method says to add dye a drop at a time; the body excerpt notes that the amount can be adjusted for the desired color.)

Steps

1
In a medium bowl, whisk together the flour, baking powder, and salt. Set the dry ingredients aside.
2
In a separate bowl, or in a stand mixer fitted with the paddle attachment, mix the softened butter and sugar on low speed until light and fluffy, about 2 minutes.
3
Add the egg and vanilla to the butter mixture. Mix until smooth and fully combined, scraping down the sides of the bowl as needed.
4
Add the dry ingredients to the wet ingredients and mix until a soft dough forms.
5
Remove about 3/4 cup of dough to color orange. Remove 1 tablespoon of dough to color green, leaving the rest uncolored in the bowl.
6
If available, put on gloves to prevent staining. Work the orange dye into the larger portion of dough until evenly distributed and the desired color is reached. Then work the green dye into the smaller portion in the same way, adding dye a drop at a time. A silicone spatula can be used instead of gloves.
7
Flatten each of the three dough portions into a disc and wrap each in plastic wrap. Refrigerate for at least 2 hours.
8
Roll the uncolored dough to 1/4-inch thickness on parchment paper. Slide the parchment and dough onto a cookie sheet and refrigerate while shaping the colored dough.
9
Remove the orange dough from the refrigerator and roll it into a log about 1 inch in diameter. Use a skewer to make an indent along the top, shaping the log more like a pumpkin and creating a groove for the green stem.
10
Roll the green dough into long, thin pieces and place them along the groove on top of the orange pumpkin log.
11
Wrap the pumpkin log in plastic wrap and freeze for at least 10 minutes.
12
Take the rolled-out uncolored dough from the refrigerator and let it sit at room temperature for about 5 minutes, until more flexible. Place the pumpkin log in the center and wrap the uncolored dough around it. Pinch the seams together so the dough encloses the log.
13
Squeeze and roll the entire log thoroughly so the uncolored dough and pumpkin log join snugly, with no gaps. Wrap the roll in plastic wrap and place it in the freezer while the oven preheats to 375°F (190°C). Prepare a cookie sheet with a silicone mat or parchment paper.
14
Once the log is chilled, slice it into pieces about 1/4–1/2 inch thick. Arrange the cookies on the prepared sheet, spacing them about 1 1/2–2 inches apart. If the dough softens while working, wrap it and freeze it for 10 minutes before slicing.
15
Bake for 10–12 minutes, until the edges just begin to look brown. For soft cookies, remove them as soon as you see a little browning at the edges.
16
Leave the cookies on the baking sheet for an additional 10 minutes to firm up, finish baking, and cool. Serve and enjoy.
17
To bake any dough scraps, roll them into 2-tablespoon-sized balls, place them about 1 1/2 inches apart on a cookie sheet, and bake for the same 10–12 minutes, until just golden on the bottom.

Notes

The author notes that the chilled dough can also be baked as plain sugar cookies without the pumpkin design. Keep the dough cold for cleaner slices and better shape retention. The source gives 12–15 servings; its body notes that yield varies with cookie size. The structured recipe does not specify the freezer chilling time for the wrapped outer log while the oven preheats.