I am traveling on the east coast and currently in New York City. This city is fascinating because its a combination of the old and the new. I feel like these sugar cookies are a blend of that energy - old fashioned cookies made with a modern day twist.
I love sugar cookies but the ones you find in the store are made with SO much sugar and the orange and green frosting is made with food coloring. They look beautiful but I find its too much sugar.
This blog post will be quick, but I created this recipe so people can enjoy sugar cookies without feeling over bloated from sugar. The quantity of sugar and butter ratio dictates how soft, hard or fluffy your cookie will be. These cookies are not the hard and crispy sugar cookie, especially because pumpkin softens things.
These are a healthier version of sugar cookies. I used nearly half of the powder sugar that most people use in their traditional frosting. I really don't see why anyone needs to use 4 cups of powder sugar. To me, it's all about a palate readjustment, which I experienced in Europe since these cultures do not use as much sugar in their treats as the American culture.
As a personal trainer, one of my goals is to help everyone re-train their tongue to crave healthier foods. And reducing our sugar intake is one step toward that. I do not believe in eliminating anything unless someone has severe health problems. Enjoying sweets is sweet :) and healthy in terms of the pleasure that you can from consuming holiday and seasonal delights.
This recipe is not difficult at all. The most difficult part is making sure not to over mix the dough. That should not be a problem, but be sure to use the scraps and add it back into the next batch of dough that you'll roll out.
Vegan Cinnamon-Spiced Pumpkin Sugar Cookies & Frosting
Prep Time: 20 minutes
Cook Time: 10 minutes
Waiting Time: Several Hours to Overnight
Sugar Cookie Ingredients:
1/2 cup vegan butter at room temperature (1 earth balance buttery stick)
1/2 cup cane sugar
1/4 cup pumpkin puree
1 3/4 cup flour
2 tsp cinnamon
1/8 tsp nutmeg
1 tsp vanilla
1 tsp baking powder
2-3 tbsp nondairy milk (used almond)
1/2 cup vegan butter at room temperature (1 earth balance buttery stick. Not from the container)*
1/2 tsp vanilla
2 tbsp pumpkin puree
1/2 + 1/8 tsp pumpkin spice (or just a combo of cinnamon, nutmeg and clove to taste)
1 3/4 cup + 1 tbsp powder sugar
Pinch of cinnamon (up to 1/8 tsp)
Cream together the butter, sugar, pumpkin and vanilla with a mixer or a spatula. Sift the flour in gradually and mix until combined and a dough forms. Gradually, add the milk one tablespoon at a time and mix after each tablespoon. At this point, you may need to you use your hands to knead the dough. Roll into a ball and refrigerate dough (in a covered bowl) for a couple hours to overnight.
Take the dough and separate into two to three large chunks. Line a baking sheet with parchment paper. Flatten a chunk of the dough and place another piece of parchment paper on top. Begin to roll the dough to 1/4 to 1/3 inch thick pieces with a rolling pin. If you find its difficult place a bit of flour on one side of the dough. *I found its easiest to work in smaller batches*
Use the cookie cutter to cut out pieces and place it on a plate or sheet. Once complete, freeze the dough for 15 minutes. At this time preheat the oven to 350-degrees and bake for 10 minutes. While baking begin the frosting.
Cream the butter, vanilla and pumpkin together with an egg beater or mixer. Add the spice and mix. Next, gradually add the powder sugar by 1/2 cup and mix until blended (see image above). If you need more powder sugar, please add more to sweeten further. You will need to readjust your spice ratio.
Once the cookies are cooled, frost the cookies and sprinkle additional pumpkin spice or cinnamon on top.
Elizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com