Cable knit pumpkin cookies…if this doesn’t scream fall and “sweata weatha” I don’t know what does! Cable knit cookie designs are all over Pinterest and social media so you know I had to give it a try! And while at first glance these cookies may look intimidating…I think these are a perfect design for first time royal icers!
Pumpkin Spiced Sugar Cookies
Equipment
- Electric Mixer
Ingredients
- 1 cup butter (unsalted and softened)
- 1/2 cup packed light brown sugar
- 1 tbsp milk
- 2 tsp vanilla
- 2 tsp pumpkin pie spice
- 2.25 cup all-purpose flour
Instructions
- Set oven to 325 degrees.
- Using an electric mixer fitted with a paddle, cream butter for 30 seconds.
- Add brown sugar and mix until well combined.
- Beat in milk, vanilla and pumpkin pie spice until well incorporated.
- Slowly beat in the flour and continue mixing at a low - med speed until dough comes together and starts to form a ball.
- Remove from mixer, form dough into a large disc shape, cover with waxed paper and refrigerate for about an hour.
- Remove from refrigerator and roll dough between two pieces of waxed paper until 1/4" thick. Using cookie cutter shape of your choice, cut out the shape and place it on an un-greased baking sheeting.
- Repeat this process until all dough is used and shaped.
- Bake cookies for about 12 minutes until edges just start to turn golden.
- Remove from oven and allow the cookies to cool 3-5 minutes before transferring to a rack to completely cool.
Royal Icing Recipe
For the royal icing, HERE is the recipe I’m currently following from Sweet SugarBelle.
I follow this recipe to a “T”, and then using a spray bottle filled with water, I’ll change the consistency for outlining, flooding and decorating by slowly adding water.
Watch this quick video for a closer look at the icing consistencies.
Using a piping bag or bottle fitted with a #3 decorators tip, outline the cookie.
Immediately after outlining, flood the cookie using a #4 or #5 decorator tip. Use a cookie pick to remove any air bubbles and manipulate the icing evenly around the cookie.
For the green stem, I filled a piping bag and snipped a little bit off the end of the bag to experiment with that technique. It worked pretty well and could definitely be used as an alternative if you don’t have decorator tips!
Allow lots of dry time for your cookies before adding the final details. Using a fan on the lowest setting will help speed up the process and it also gives the cookies a little more shine.
Using a small ruler as your guide and a piping bag or bottle fitted with a #3 tip draw lines on the cookie. You can mimic my pattern or create your own. The options here are endless!
To create the cable knit feel, (still using the #3 decorators tip), drag the icing in a zigzag pattern down the center of the cookie. Then go directly over the pattern in the opposite zigzag direction.
I used this technique multiple times on the cookie and just changed the sizing.
You can also zigzag with more of a rounded edge and do so very closely and not cross back over top. I used this on some of the cookies when my line spacing was close together.
After adding the cable knit detail, I went back overtop the stem again to add a little more height to the icing fill and a little more detail.
There is no right or wrong way to create the design. Have fun with it and play!
One more tip: if you allow the flood icing to fully dry, you can easily remove the cable knit lines and designs if you decide you be need to start over on a cookie.
Be sure to tag me on Instagram if you bake! Can’t wait to see your designs 🙂
xoxo
