I’ve been a little lax in my 12 Days posting. My last post was Wednesday, Day 3 and today is Saturday, Day 4. Yeah, something about that just doesn’t add up. So, let’s just jump right into it, shall we?
I found this recipe on BHG.com for Two-Tone Cinnamon Cookies and decided to change it up a bit and this is what I got. I decided instead of using just plain cinnamon that I’d put the homemade pumpkin pie spice into them. I’ve got it in the cupboard, so why not use it?
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- 1/2 cup (1 stick) butter, softened
- 1 3 oz. package cream cheese, softened
- 1 cup confectioners' sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon pumpkin spice
- 1 egg
- 1 teaspoon vanilla
- 2 1/4 cups flour
- 1 12 oz. bag white chocolate chips
- 3 tablespoons shortening
- food coloring
- sugar sprinkles
- In a bowl of a mixer fitted with the paddle attachment, combine butter and cream cheese and beat on medium-high until well combined and smooth.
- Add confectioners’ sugar, baking powder, salt, and pumpkin spice, scraping bowl as you go.
Mix in egg and vanilla. It will look a little clumpy and curdled, but that’s ok, don’t freak out. Gradually add the flour.
- Place dough onto a sheet of plastic wrap and wrap it up. Pat it gently into a rectangle. This will make it easier to roll out the dough after it’s chilled.
- Place in refrigerator for at least one hour.
- Preheat oven to 375 degrees F.
On a lightly floured surface, roll dough out until it is about 1/4-inch thick. Using cookie cutters, cut into the dough.
Place them onto an ungreased cookie sheet about 1 inch apart. Bake for 8-10 minutes until lightly golden.
- Allow cookies to cool on baking sheet for a minute before transferring to a wire rack to cool completely.
In the pan of a double broiler or a bowl over a small pot of simmering water, place the white chocolate chips and shortening.
- Stir the chips until everything is completely melted.
Spread a small amount on a cookie until it is covered to your liking. Sprinkle with sugar crystals.
- Place a small amount of melted chocolate into a bowl and mix with the desired amount of food coloring.
Place small dots around the cookie and using a toothpick, swirl into the white chocolate. Allow cookies to set before serving.
I rate everything I make on a scale of 1-4 with 4 being the best and these Pumpkin Spice White Chocolate Cookies earned 3 rolling pins. I think I should have added another 1/2 teaspoon of the pumpkin spice, making it a whole teaspoon.
The original recipe was for cinnamon cookies that only called for 1/2 teaspoon of cinnamon, but then they added more into the glaze which I neglected to do. Ok, cookie decorator I am not and I now have SO much respect for people who do that.
It is time-consuming and requires a lot of patience that I suppose I don’t have. Also, I spread the white chocolate on too many cookies before I added the colored dots, so it was quite difficult to swirl them into dried icing.
My suggestion would be to ice a cookie or a few of them and then add the colored icing. Just trying to make it easier on you. It won’t take too long for them to set.
They were yummy. Without the white chocolate on the top, they were quite dry and I almost threw them away. The coating on the top definitely sealed the deal.