Every time we watch a Disney movie, Miss G’s eyes widen and she whispers, “do you remember the time we ate at Cinderella’s Castle?” While sorting out our cookie cutters last week I came across a cute pumpkin cookie cutter and I knew right away that we’d have to do some Cinderella’s Pumpkin Carriage Sugar Cookies!
I don’t know what is it about Cinderella’s story that just captivates little girls – whether it’s the message about kindness, the cute prince, or those adorable mice – but you can never really look at pumpkins the same way again.
Maybe a non-Disney mom would just have made pumpkin cookies, or Jack O’Lantern cookies, but I knew that Miss G would just flip for these Cinderella-inspired cookies – and boy did she ever! While these cookies look intricate and detailed, they are super easy to make and the design we chose was very forgiving. Just be sure to let the icing set and take a minute after decorating your first cookie to see how the icing is reacting. If it’s bleeding and spreading, the icing is either too thin or the layer underneath it hasn’t dried yet. Observe and adjust for your best results.
We didn’t actually make these pumpkin flavor, but I have made it optional to use some pumpkin spice in the sugar cookies if you’d like that flavoring.
How to Make Cinderella’s Carriage Sugar Cookies:
For the sugar cookies:
- 3 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 1 teaspoon cinnamon, optional
- 1/2 teaspoon nutmeg, optional
For the royal icing:
- 4 egg whites
- 2 cups powder sugar
- 1/2 tsp cream of tartar
- 1 tsp vanilla
- golden yellow and ivory
- 1/4 teaspoon vodka, optional
- 1 Tablespoon golden lustre dust
Cream the softened butter with the sugar until smooth & combined.
Add eggs one at a time while continuing to mix. Then add the vanilla and set aside.
Sift the flour, baking soda, and salt together, and then add to the butter-sugar mixture.
Roll the dough into a ball and then wrap tightly in Saran wrap.
Put in the refrigerator for 6 hours or overnight.
Preheat oven to 325 degrees.
Let the dough warm up a bit before handling, and meanwhile line the cookie sheet with parchment paper and prepare a cutting board with flour.
Roll the dough out and use a pumpkin cookie cutter to cut out as many pumpkin cookies as you can before re-rolling.
Using a metal spatula move the cut cookies to the parchment lined cookie sheet.
Bake the cookies for 8 minutes until just slightly cream-coloured (try not to let them get too browned).
Bake at 325 degrees for 8 minutes. Check to see if the cookies are thoroughly baked.
For the royal icing:
Combine all ingredients (except the food colouring and vodka) in a mixing bowl mixing on medium speed for 4 minutes.
Adjust the consistency by adding more powdered sugar or just a touch of milk.
Divide the icing into 2 equal bowls.
In the first bowl, add in a few drops of ivory food colouring. In the second, add several drops of the golden yellow. Stir each to mix the colours in.
Spoon each colour of icing into individual piping bags with a #2 tips. Twist the open end of the bag to push the icing to the tip and secure with bag clips.
Using the ivory piping bag, outline the pumpkin and then fill in.
Let dry for 2 hours before adding on the golden detailing.
Take a #2 piping bag with golden yellow and pipe on swirls all around the cookie as seen in the image.
Make an edible paint by mixing the vodka and gold lustre dust.
Let dry for another 4 hours before storing or serving.
Kitchen Tools Needed to Make this Recipe:
Do you have a princess in your life who would love these whimsical pumpkin cookies?