Acorn Sugar Cookies
These Acorn Sugar Cookies combine classic sugar cookie dough with a touch of creative flair to bring the essence of fall to your dessert table. The dough is easy to work with and holds its shape beautifully, ensuring your cookies come out looking like perfect little acorns every time. Decorated with a simple glaze and a sprinkle of brown sugar or cinnamon, these cookies not only taste fantastic but also add a playful and seasonal touch to your cookie platter. Ideal for baking with kids or as a thoughtful homemade gift, these Acorn Sugar Cookies are a must-try this autumn.
Equipment
- Mixing bowls
- Electric mixer
- Rolling Pin
- Acorn-shaped cookie cutter
- Baking sheets
- Parchment paper
- Cooling Racks
- Small spatula
- Pastry brush
Ingredients
- 5 cups Flour
- 3 teaspoons Baking Powder
- Pinch of salt
- 2 cups Butter
- 2 cups Sugar
- 2 Eggs
- 2 teaspoons Almond Extract
- 6 ounces Warm Water
- 5 tablespoon Meringue Powder
- 1 teaspoon Cream of Tartar
- 2.25 pounds Confectioner’s Sugar
- Brown Decorating Color
- 1 cup chopped Cashews
- 1 cup Chocolate Sprinkles
- 1 cup Chocolate Heath Sprinkles
Instructions
- Mix together the flour, baking soda, and salt in a large bowl.
- In a large mixing bowl, cream butter and sugar until light and fluffy. Mix in the eggs and almond extract.
- Mix dry ingredients a little at a time to butter mixture. Mix until flour is incorporated, and the dough comes together.
- The dough needs to be chilled. On the Kitchen Gifts web site, they recommend this great idea to help you start cutting out your cookies sooner than later. Take a spatula full of dough and put it in the middle of a piece of parchment paper. Cover the dough with the same size parchment paper. Roll out the dough to 1/4″ thickness.
- Place the dough on a baking sheet, cover with plastic, and let it chill in the refrigerator. Repeat the process until all the dough is used, and all the sheets of parchment are in the fridge. By the time you are done, the first sheet you put in should be done. If not, wait about 1/2 hour. They should be done by then. Take out the first batch, cut out, and start baking at 350 degrees for 8-10 minutes. The best thing is that you are not adding any additional flour to your cookies. If covered properly with plastic, these can stay in the fridge overnight.
- In the mixing bowl from the mixer, pour in the warm water and the meringue powder. Mix it with a whisk until it is frothy and has thickened a bit, about 30 seconds.
- Add the cream of tartar and whisk for another 30 seconds.
- Pour all of the confectioners' sugar in the bowl and place the bowl on the mixer.
- Use your paddle attachment on low speed and mix for 10 minutes. stop the mixer at least one time during the 10 minutes to push down the icing that gathers on the wall of the bowl. Your icing will get smooth, thick and creamy.
- Place in a sealed container until you are ready to use.
- Mix some of the icing with brown color until it is your desired color. Add water to the icing, a little bit at a time, until it is the consistency that will allow you to outline the cookie and fill in the acorn. A good way to gauge this is to pull a spoon through the icing and count to ten. During the ten seconds the icing should go back together where it was pulled apart.
- Place the icing in a decorating bag using a Wilton #2 tip. Outline the acorn. Fill in the bottom half of the acorn. Fill in the top part of the acorn.
- Decorate the tops of the acorn with brown sprinkles, chopped cashews, and chocolate Heath pieces. Let dry and enjoy!
Notes
- Cookie Dough Preparation: Cream together butter and sugar until light and fluffy. Gradually add eggs and vanilla extract, then mix in dry ingredients until a smooth dough forms. Chill the dough for at least one hour before rolling.
- Shaping the Cookies: Roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness. Use an acorn-shaped cookie cutter to cut out the cookies and place them on prepared baking sheets.
- Baking: Preheat your oven to 350°F (175°C). Bake the cookies for 8-10 minutes or until the edges are lightly golden. Allow them to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
- Decorating: Prepare a simple glaze with powdered sugar and a bit of milk or water. Dip the tops of the cooled cookies into the glaze and sprinkle with brown sugar or cinnamon for a textured, nutty look.
- Storage: Store the decorated cookies in an airtight container at room temperature. They will stay fresh for up to a week, making them a great make-ahead treat for fall festivities.