Warm Apple Spiced Sugar Cookies

I’m so excited to have Meghan Rosko back with one of her amazing cookie recipes and design tutorials! She always makes me feel like I could make something beautiful, and no matter how my batch turns out I always have a blast trying!

Besides, even if your icing skills aren’t going to win awards anytime soon, the cookies are still insanely delicious.


Fall is one of the best seasons for flavor combinations, and what better way to celebrate the leaves falling and cooler temperatures than with a Warm Apple Spiced Sugar Cookie recipe.

To add an extra layer of fall fun, I decided to decorate these cookies into festive little pumpkins!


Here’s the recipe:

Recipe for the Cookie Dough (yields about 2 dozen cookies):
• 1 cup of butter (room temperature)
• 1 cup sugar
• 1 egg
• 5 tsp. apple cider
• 1 tsp salt
• 3 cups flour
• 1 tsp cinnamon

1. Preheat your oven to 350F.

2. With a standing mixer and your paddle attachment, cream together the butter and sugar until light and fluffy.

3. Slowly add the egg and apple cider. Mix on low for 1 minute.

4. Add the salt, flour and cinnamon into the mixture and mix on low for 40 seconds (or until dough clumps in the middle).

5. Remove the cookie dough from the bowl and begin rolling it out onto parchment paper. The dough should be about 1/4 inch thick before you start cutting your cookies. You can use any cookie cutter you want, but for this recipe I used a medium-sized pumpkin cutter.

6. Place the cut out cookies on to a cookie tray lined with parchment paper and bake your cookies for 10 minutes. Let the cookies cool for 20 minutes and then you can begin decorating.


Recipe for Royal Icing:
• 1 lb confectioners sugar
• 2.5 Tbsp. meringue powder
• 2 tsp apple cider
• 1/2 c water

Materials for Decorating:
• piping tips #3, #22, #32
• piping bags
• food coloring (green, orange, brown)
• edible gold (optional)
• paintbrush (unused)

1. In standing mixer, with your whisk attachment, mix together confectioners sugar, meringue powder, apple cider and water. Mix on high for four minutes.

2. Create two different color 20-second icings. This is icing that needs to be watered down. Draw a line through the icing with a spoon and if it takes 20 seconds for the line to disappear, then you are ready to fill the icing into piping bags with the #3 tip. I made a white and light green 20 second-icing.

3. Each pumpkin has 6 “sections” in order to create the ridges. In order to achieve this look, you will ice the middle sections and two end sections. Let these sections dry for 20 minutes before you fill in the middle sections. Repeat this step with the white 20 second-icing and the light green 20 second-icing. Let the pumpkins dry for another 20 minutes.

4. Fill in the stem of the pumpkins with either your white or light green icing (we will paint over this with the gold). Let the stems dry for ten minutes.

5. Using your edible gold paint and a new paintbrush, paint the stems. Add any other gold decals over the pumpkins.

6. Mix together two more colors of royal icing. Do not water these colors down. Fill a deep green icing in a piping bag with piping bag #22. Pipe small stars on the bottom right of the pumpkins.

7. Fill a orange royal icing in a piping bag with piping tip #32 and pipe small stars on the bottom right of the pumpkins. Let the cookies set for another 20 minutes and then they will be done!


I hope you guys enjoy making this recipe as much as I did! Any questions? Email me: meghanrosko@gmail.com! Happy fall baking!

Follow Meghan for more delicious inspiration @nutmegandhoneybee.

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