I started making these a few years ago as an alternative to making sugar cookies, because I didn’t have the time to roll out the dough and shape all the cookies. They have become a tradition because I like them even better and they are so much easier than sugar cookies!
You can use any size cookie cutter that you want. The amount of cookies this recipe makes will depend upon how large of a cookie cutter you use. The cookie cutter I use is about 3×2 inches. This recipe is easy to double if you want more cookies or larger cookies.
Try these out and you just might get “hooked” too! 🙂
| Prep Time | 20 min |
| Cook Time | 10 min |
| Passive Time | 10 min |
| Servings |
cookies
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Instructions
- Preheat oven to 350*.
- Combine all ingredients until well blended. Dough will be thick.
- Place a pumpkin-shaped cookie cutter on an ungreased cookie sheet or cookie sheet covered with parchment paper. Place a small amount of dough inside cookie cutter and press dough to fill cookie cutter to edges. Carefully remove the cookie cutter.
- Bake 8-10 min. Let cookies rest on cookie sheet for 2 minutes. Using a spatula, move to a cooling rack.
- Cool completely.
- Remove 1/4 c frosting to a different container. Stir in green food coloring to the smaller container of frosting and orange food coloring to the larger container of frosting until color is evenly distributed and frosting is desired color. Frost "stems" with green frosting and sprinkle with green sprinles if desired. Frost the rest of the cookie with orange frosting. Use candy corns to make jack-o-lantern face: one candy corn each for eyes and nose and 2-3 candy corns for mouth.
- Let cookies sit out until frosting is "set." Store cookies in an air-tight container to keep fresh.
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