Sugar Cookie Scarecrow And Pumpkins Recipes

SCARECROW SUGAR COOKIES

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix, egg, butter and flour with spoon until soft dough forms.
• On floured surface, roll dough to 1/4-inch thickness. Cut with floured 4- to 5-inch scarecrow-shaped cookie cutter. Place 2 inches apart on ungreased cookie sheets. Reroll dough and cut additional cookies. Insert 1 lollipop stick lengthwise behind each cutout, pressing cutout gently into stick and leaving 2 inches of stick exposed at bottom. Break a second lollipop stick in half; place each piece of stick halfway behind arm, leaving 1 inch of stick exposed.
• Bake 9 to 11 minutes or until edges are lightly browned. Cool 5 minutes; remove from cookie sheets to cooling racks using wide spatula. Cool completely, about 30 minutes.
• For each scarecrow, use black gel to outline and fill in hat. Use yellow and orange gels to outline shirt and pants. Use black gel for buttons on shirt and for eyes and mouth. Squeeze tiny dot of gel on fruit snack squares; immediately stick squares, gel side down, on pants and on shirts for patches. Spread thin layer of yellow gel on arms, feet and between hat and shirt on collar; sprinkle with crushed cereal to look like straw stuffing, pressing to adhere. Let stand 30 minutes.

PUMPKIN SUGAR COOKIES

Steps:

• Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy; beat in egg until smooth. Mix pumpkin and vanilla extract into creamed butter mixture; add cinnamon, salt, and baking powder. Stir flour into pumpkin-butter mixture just until dough is mixed. Refrigerate dough, 2 hours to overnight.
• Preheat oven to 400 degrees F (200 degrees C).
• Roll dough on a floured work surface and cut into shapes using cookie cutters. Arrange cookies on a baking sheet.
• Bake in the preheated oven until edges are lightly browned, 6 to 8 minutes.

PUMPKIN SPICE SUGAR COOKIES

Steps:

• Place the butter and brown sugar in a stand mixer fitted with a paddle attachment. Beat until fluffy, about 2 minutes. Add in the egg and vanilla. Beat until just combined.
• Whisk together the flour, 1 tablespoon of the pumpkin spice mix, the baking powder and salt in a large bowl. Pour half of the dry ingredients into the butter mixture and beat on low speed until combined. Repeat with the remaining half of the dry ingredients until a thick dough comes together. Chill for at least 1 hour or overnight.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Combine the granulated sugar with the remaining 1 teaspoon pumpkin spice mix in a small bowl.
• Shape the cookie dough using a heaping tablespoon and roll between your palms to form a round ball. Repeat until all the dough is rolled into balls. Place the balls into the spiced sugar and toss until completely coated. Place onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Use your palms or the tines of a fork to press the cookies into thick disks.
• Bake until golden brown, 10 to 12 minutes.

PUMPKIN-SPICE SUGAR COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. In another bowl, whisk flour and pie spice; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk. Cover and refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. If desired, sprinkle with cinnamon sugar., Bake until edges are light brown, 12-14 minutes. Cool on pans 1 minute. Remove to wire racks to cool. Freeze option: Transfer wrapped disks to an airtight container; freeze. To use, thaw dough in refrigerator overnight or until soft enough to roll. Prepare and bake cookies as directed.