I was asked to make some cookies for a Halloween party and I thought the person who asked me was going to give me a pumpkin cookie cutter to use. I thought it might be fun to make the cookies orange (but without food coloring) so I searched for pumpkin roll out cookies. Most of the hits were for cookies flavored with pumpkin spice. There were a couple and the recipes were basically the same as my roll out cookie recipe except that they had pumpkin puree in them. I decided to add some kabocha puree to my recipe and see how much extra flour I needed to add.
- These do not taste like kabocha, they are merely orange using a natural coloring.
- These cookies are not crispy, they are soft but not in a chocolate chip cookie kind of way.
- The next time I make these I am going to add ginger and cinnamon (my pumpkin pies spices because I don’t like nutmeg and cloves).
- The sweetness level has been adjusted to normal for Japan so if you prefer sweeter cookies add an extra 1/4 cup of sugar.
Kabocha Roll Out Cookies
2/3 cup butter
1/2 cup sugar
1 teaspoon baking powder
a pinch of salt
1/2 cup kabocha puree
1 teaspoon vanilla or lemon extract
2 1/2 cups flour
Cream the butter, sugar and salt. When is has started to fluff up, add the kabocha puree and then the eggs and vanilla. Mix the flour and baking soda together and slowly add to the butter and sugar mixture. The dough should be borderline dry (as in all the flour just mixes in but looks like you can’t really add more without it getting crumbly). Cover and refrigerate for at least an hour.
Preheat the oven to 180C. Roll out until it is 1/2 cm thick (or thinner if you want crispier cookies). Cut with the cookie cutter(s) of your choice and place on non-greased cookie sheets. I use “oven paper”. Bake for 7-8 minutes. Baking time will depend on your oven so the first batch to go in may be a test run. You don’t want them to brown unless you are going to cover them with icing. Cool before serving or icing.
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