Pumpkin Treasure Cookies
These 3-D sugar cookie pumpkins are the perfect treasure to share for a surprise Halloween treat.
M&M'S
M&M'S
Recipe - 522 - Montebello
Pumpkin Treasure Cookies
Prep Time45 Minutes
Servings24
Cook Time25 Minutes
Ingredients
1 1/2 Cups All-Purpose Flour
1/2 Tsp. Baking Powder
1/4 Tsp. Salt
1/2 Cup Granulated Sugar
1/3 Cup Unsalted Butter, softened
1 Egg
2 Tsp. Freshly Grated Orange Zest
1 Tsp. Vanilla Extract
Green Food Coloring Gel
Orange Food Coloring Gel
3/4 Cup Vanilla Icing
1 Cup M&M'S Chocolate Candies
Directions
- In medium bowl, whisk together flour, baking powder and salt.
- In large bowl, using handheld electric mixer, beat together sugar and butter until light and fluffy. Beat in egg until blended. Beat in orange zest and vanilla.
- Add flour mixture to sugar mixture and stir until fully incorporated. Divide dough in half.
- Knead greed food coloring into 1 dough half to reach desired green hue. Knead orange food coloring into remaining dough half to reach desired orange hue. Roll each into a ball and flatten into a disk, then wrap each in plastic wrap. Chill in refrigerator for at least 1 hour.
- Preheat oven to 350F.
- Dust work surface with flour. Roll out green dough ball to 1/4-inch thickness. Using 1-inch scalloped round cookie cutter, cut out 24 cookies, rerolling scraps as needed. Using the end of a straw, cut a hole in center of each. Arrange on large parchment paper-lined baking sheet, spacing 2 inches apart.
- Roll remaining green dough into a long 1/4-inch-thick log, then cut into 3/4-inch pieces to form pumpkin "stems." Transfer to another parchment paper-lined baking sheet.
- Dust work surface with more flour. Roll out orange cookie dough ball to 1/4-inch thickness. Using 2-inch scalloped round cookie cutter, cut out 24 cookies. Arrange on parchment paper-lined baking sheets, spacing 2 inches apart.
- Transfer all cut-outs to freezer fro 10 to 15 minutes or until chilled.
- Bake green pumpkin stems for 4 to 6 minutes or until set and very lightly golden. Let cool on wire rack.
- Bake green cookies for 8 to 10 minutes or until tops are set and bottoms are lightly golden. Let cool on baking sheet for 2 minutes, then transfer to wire rack to cool completely.
- Bake orange cookies, rotating pans halfway through, for 10 to 12 minutes or until tops are set and bottoms are lightly golden. Let cool on baking sheet for 2 minutes, then transfer to wire rack to cool completely.
- Place one orange cookie on work surface. Pipe 1 tbsp vanilla icing onto each and top with 3 or 4 M&M'S chocolate candies. On the bottoms of green cookies, pipe a small dot of icing, then stack over M&M'S-topped orange cookies. Using icing, adhere green stems into centers of green cookies.
Tip: Substitute scalloped cookie cutters with straight-edge cookie cutters if preferred.
45 minutes
Prep Time
25 minutes
Cook Time
24
Servings
Shop Ingredients
Makes 24 servings
First Street All Purpose Flour, Bleached - 5 Pound
$2.99$0.60/lb
Clabber Girl Baking Powder, Double Acting - 8.1 Ounce
$3.49$0.43/oz
Morton Salt - 26 Ounce
$1.99$0.08/oz
First Street Pure Cane White Granulated Sugar - 4 Pound
$3.49$0.87/lb
First Street Butter, Unsalted, Sweet Cream, Sticks - 4 Each
$3.99$1.00 each
First Street Eggs, Cage Free, Large - 12 Each
Sale Price
$3.99 was $4.49$0.33 each
Navel Oranges - 8 Ounce
$9.99$1.25/oz
First Street Extract, Vanilla, Pure - 4 Fluid ounce
$12.49$3.12/fl oz
First Street Food Color, Green - 16 Fluid ounce
$4.49$0.28/fl oz
Betty Crocker Gel Food Color, Pastel Color - 4 Each
$4.79$1.20 each
Pillsbury Frosting, Vanilla, Creamy Supreme - 16 Ounce
$2.49$0.16/oz
M&M'S Peanut Milk Chocolate Candy Bag - 10.05 Ounce
$5.99$0.60/oz
Directions
- In medium bowl, whisk together flour, baking powder and salt.
- In large bowl, using handheld electric mixer, beat together sugar and butter until light and fluffy. Beat in egg until blended. Beat in orange zest and vanilla.
- Add flour mixture to sugar mixture and stir until fully incorporated. Divide dough in half.
- Knead greed food coloring into 1 dough half to reach desired green hue. Knead orange food coloring into remaining dough half to reach desired orange hue. Roll each into a ball and flatten into a disk, then wrap each in plastic wrap. Chill in refrigerator for at least 1 hour.
- Preheat oven to 350F.
- Dust work surface with flour. Roll out green dough ball to 1/4-inch thickness. Using 1-inch scalloped round cookie cutter, cut out 24 cookies, rerolling scraps as needed. Using the end of a straw, cut a hole in center of each. Arrange on large parchment paper-lined baking sheet, spacing 2 inches apart.
- Roll remaining green dough into a long 1/4-inch-thick log, then cut into 3/4-inch pieces to form pumpkin "stems." Transfer to another parchment paper-lined baking sheet.
- Dust work surface with more flour. Roll out orange cookie dough ball to 1/4-inch thickness. Using 2-inch scalloped round cookie cutter, cut out 24 cookies. Arrange on parchment paper-lined baking sheets, spacing 2 inches apart.
- Transfer all cut-outs to freezer fro 10 to 15 minutes or until chilled.
- Bake green pumpkin stems for 4 to 6 minutes or until set and very lightly golden. Let cool on wire rack.
- Bake green cookies for 8 to 10 minutes or until tops are set and bottoms are lightly golden. Let cool on baking sheet for 2 minutes, then transfer to wire rack to cool completely.
- Bake orange cookies, rotating pans halfway through, for 10 to 12 minutes or until tops are set and bottoms are lightly golden. Let cool on baking sheet for 2 minutes, then transfer to wire rack to cool completely.
- Place one orange cookie on work surface. Pipe 1 tbsp vanilla icing onto each and top with 3 or 4 M&M'S chocolate candies. On the bottoms of green cookies, pipe a small dot of icing, then stack over M&M'S-topped orange cookies. Using icing, adhere green stems into centers of green cookies.
Tip: Substitute scalloped cookie cutters with straight-edge cookie cutters if preferred.