Tangerine-Glazed Pumpkin Cookies
Prep: 10 minutes; Cook: 12 minutes
Yield: 25 cookies (serving size: 1 cookie)
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Amount per serving
- Calories: 93
- Fat: 2g
- Saturated fat: 1g
- Monounsaturated fat: 1g
- Polyunsaturated fat: 0.0g
- Protein: 1g
- Carbohydrate: 18g
- Fiber: 0.0g
- Cholesterol: 13mg
- Iron: 0.0mg
- Sodium: 68mg
- Calcium: 13mg
- Cooking spray
- 1 cup plus 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon five-spice powder
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/4 cup unsalted butter, softened
- 1/2 teaspoon finely grated tangerine zest
- 1/2 cup canned pumpkin
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 cups powdered sugar
- 2 tablespoons fresh tangerine juice
- 2 1/2 tablespoons fresh lemon juice
- 1. Preheat oven to 375°, and spray 2 large baking sheets with cooking spray.
- 2. For cookies: Whisk together flour, baking powder, baking soda, five-spice powder, and salt in a medium bowl.
- 3. Beat sugar, butter, and zest with an electric mixer on medium speed in a large bowl until light and fluffy. Beat in pumpkin, egg, and vanilla until blended. Reduce speed to low, and beat in the flour mixture just until blended.
- 4. Drop cookie dough by rounded teaspoonfuls onto baking sheets. Bake for 12 minutes, or until cookies are lightly browned. Cool 10 minutes on cooling racks.
- 5. For glaze: Whisk together all in-gredients in a large bowl until sugar is dissolved. Drizzle glaze evenly over cookies. Let cool until glaze is set.
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Tangerine-Glazed Pumpkin Cookies Recipe at a Glance
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