Makes 2 Dozen Cookies
1 stick (113 g.) organic butter, softened
170 g. organic sugar (¾ cup)
1 tsp. organic vanilla extract
2 organic large eggs
198 g. organic flour (1 ¼ cup + 2 T.)
43 g. organic Dutch cocoa, sifted (½ cup + 2 T.)
1 ½ tsp. baking powder
½ tsp. sea salt
1.5 sticks (170g.) organic butter, softened
340 g. organic powdered sugar, sifted (2 ½ cups)
1 tsp. organic vanilla extract
4 tsp. (2 packets) ColorKitchen Orange Dye
2-3 tsp. water
½ stick (57 g.) organic butter, softened
170 g. organic powdered sugar, sifted (1 cup + 3 T.)
ColorKitchen Green, Blue & Pink Dyes
3” round cookie cutter
3 piping bags
Ateco decorating tips #56, 15, 26, 68, 263
Preheat oven to 350 degrees.
In the bowl of your stand mixer fitted with paddle attachment, add the butter, sugar and vanilla extract. Mix on low until all ingredients are combined.
Add the eggs and mix just slightly.
In a separate bowl, add the flour, cocoa, baking powder and sea salt and whisk together.
Add the flour mixture into the mixing bowl and mix on low until cookie dough forms.
On a floured surface, roll out cookie dough to about ¼” thick.
Using a 3” round cookie cutter, cut out cookies and place on a cookie sheet with parchment paper. Place at least 1” apart.
Bake for 10-11 minutes.
Once the cookies have cooled start the Orange Frosting. In the bowl of your stand mixer fitted with paddle attachment, add the orange dye and 1-2 tsp. water. Just using a spoon or small spatula mix together to make the orange dye. Then add the butter, powdered sugar and vanilla extract and mix on low until combined. Then speed mixer up to high for 1 minute or until light and fluffy. Add a little more water if needed.
Put the orange frosting in a piping bag with a coupler and decorating tip #56 first. Pipe the outline of the pumpkin onto the cookies.
Then switch out the tip to #15 and fill in the pumpkins.
Next make the decorating frosting. In the bowl of your stand mixer fitted with paddle attachment add the butter, powdered sugar and 1 tsp. water. Mix on low until all ingredients are combined then speed mixer up to high for 1 minute or until light and fluffy.
In a separate bowl add ½ tsp. ColorKitchen Pink Dye and ½ tsp. ColorKitchen Blue dye with 1 tsp. water to make the dark purple.
In another bowl, add ½ tsp. ColorKitchen Green Dye and ½ tsp. water to make the green dye.
You will separate the frosting into those two bowls, adding more into the purple, less into the green and leaving a very small amount in the mixing bowl. Stir the purple and green frosting to combine completely. When the green frosting is completely combined, add a small dollop into the mixing bowl with the white frosting. This will make a light green or mint colored frosting.
Put the purple frosting in a piping bag with decorating tip #26. Put the green frosting in a piping bag with decorating tip #68 and the mint in a piping bag with decorating tip #263.
Pipe one or two roses on top of the pumpkins with purple frosting.
Then pipe leaves around with the green and mint.
Store in the fridge or in an airtight container.
Recipe by Mimi's Cookie Bar