![]() In the bowl of a stand mixer fit with the paddle attachment, or a large mixing bowl with a hand mixer, cream together the shortening with the brown sugar on medium-high speed until light and fluffy- about 2 minutes. ![]() Line two sheet pans with parchment paper and set aside. However, you can use light brown if that is what you have or prefer. I like to use dark brown sugar because it contains the most molasses. The brown sugar gives the cookies more depth of flavor and helps retain moisture. Start by creaming together the brown sugar and shortening. These pumpkin cookies use the classic creaming method for cookies. Step 1: Cream the Shortening and Sugar Together If you want to substitute it for you butter you can, but the texture will be slightly different. This creates the soft pumpkin cookie texture because shortening is 100% fat. These cookies use shortening instead of butter in them. These are perfect the perfect fall cookie for a bunch, or a holiday party! I purposefully made the cookie dough only slightly sweet so that it balances the sweet frosting on top. ![]() The cookie is so soft and fluffy and the kind you really want to sink your teeth into. ![]() These soft pumpkin cookies remind me of a muffin top with delicious cream cheese frosting. The cookies are almost like a muffin top with how fluffy and soft they are! These soft pumpkin cookies are topped with a cream cheese frosting. ![]()
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