Pumpkin-Cranberry Spice Cookies with Orange Glaze
This recipe is a classic and makes yummy spice filled cookies with a moist cake-like texture. Eat them with vanilla ice cream or milk. These are great all through the autumn and holiday season.
1/2 cup (1 stick) unsalted butter, softened but not melted
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
2 Tbs maple syrup (the real stuff if you have it)
1 cup canned solid pack pumpkin (or make your own)
1 1/2 tsp grated orange peel
1 tsp maple extract
1 1/2 tsp ground cinnamon
3/4 tsp ground allspice
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup dried cranberries, coarsely chopped (these can be eliminated if your crew doesn't like them)
Preheat oven to 350F. Grease large baking sheets with butter. In a large bowl, combine first 5 ingredients until well blended. Add the pumpkin, orange peel, maple extract, cinnamon and allspice and mix well. In a small bowl, combine flour, baking soad and salt. Gradually add the dry ingredients to the pumpking mix and beat until just combined. Add cranberries.
Drop batter by rounded tablespoons onto baking sheets. Bake until edges are golden brown and centers are firm to touch, about 12-15 minutes. Transfer to racks to cool.
Yield: Approximately 4 dozen cookies
2 cup powdered sugar
2 Tbs orange juice (just enough for desired consistency)
2 tsp orange peel
4 drops orange food coloring if desired
Mix all ingredients in small bowl until blended. Drizzle in a string pattern on cooled cookies or dip tops of cookies into glaze.
Yield: Approximately 2/3 cup
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