Melt In Your Mouth Pumpkin Cookies Food
MELT IN YOUR MOUTH COOKIES II
By making your own brown sugar, these cookies will be the chewiest and moistest ones you'll ever make.
Provided by Kira
Categories Desserts Cookies Drop Cookie Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Mix together butter with 1/2 cup white sugar.
- In a separate bowl, mix 1 cup white sugar with 2 tablespoons of molasses. Add to the butter/sugar mixture. Add one egg and and vanilla. Then slowly add salt and baking soda. Stir in flour and chocolate chips.
- Bake at 375 degrees F (190 degrees C) for 9 minutes and enjoy!
Nutrition Facts : Calories 426.8 calories, Carbohydrate 59.2 g, Cholesterol 48.7 mg, Fat 21.5 g, Fiber 2.1 g, Protein 3.7 g, SaturatedFat 13.1 g, Sodium 398.3 mg, Sugar 42.3 g
MELT-IN-YOUR-MOUTH COOKIES
These cookies really do melt in your mouth, and they're just as good without the pecans if you don't have them to hand.
Provided by Sackville
Categories Dessert
Time 30m
Yield 60 cookies
Number Of Ingredients 6
Steps:
- Cream butter and sugar together.
- Add water and vanilla to the mixture.
- Gradually add flour, fold in nuts.
- Roll dough into 1 inch balls.
- Place on ungreased baking sheets and flatten with fingers.
- Bake at 300 F for 20-25 minutes.
- Cool on a wire rack.
MELT IN YOUR MOUTH PUMPKIN COOKIES
Make and share this Melt in Your Mouth Pumpkin Cookies recipe from Food.com.
Provided by pammyowl
Categories < 30 Mins
Time 27m
Yield 60 cookies
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. In a large bowl, beat 2 cups butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add eggs and 2 teaspoons vanilla; beat until combined. Beat in pumpkin. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
- Drop dough by heaping teaspoons 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack; let cool.
- In a small saucepan, heat 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. If desired, sprinkle with additional cinnamon.
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- Preheat oven to 350 degrees F. In a large bowl, beat 2 cups butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add eggs and 2 teaspoons vanilla; beat until combined. Beat in pumpkin. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
- Drop dough by heaping teaspoons 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack; let cool.
- In a small saucepan, heat 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. If desired, sprinkle with additional cinnamon. Makes about 60 cookies.
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- Preheat oven to 350 degrees F. In a large bowl, beat 2 cups butter with an electric mixer on medium speed until light and fluffy. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add eggs and 2 teaspoons vanilla; beat until combined. Beat in pumpkin. Add the flour slowly until combined. Dough will be very wet.
- Drop dough by the tablespoon onto parchment lined sheets. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack; let cool.
- For the frosting: Beat all of the ingredients until soft and whipped. Frost cooled cookies and sprinkle with cinnamon.
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