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Harvest Scarecrow Cookies


Harvest Scarecrow Cookies

Emily Hutchison's scarecrow cookies are easy to make and super fun to put together!
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Harvest Scarecrow Cookies

Emily Hutchinson

Yield: Makes 18–24 cookies



1 cup unsalted butter, softened 1/2 teaspoon fine salt 1 cup light brown sugar, firmly packed

1 large egg

2 teaspoons pure vanilla extract

3 cups all-purpose flour, plus extra for rolling

1 teaspoon baking powder

2 teaspoons pumpkin pie spice



1. Cream butter and salt in a stand mixer with paddle attachment for 30 seconds on medium speed.

2. Mix in brown sugar and cream for 1 minute on medium speed.

3. Crack your egg in a small bowl to prevent shells in your dough and add it into the mix along with the vanilla.

4. Then mix dry ingredients (flour, baking powder and pumpkin pie spice) in a separate bowl with a whisk. Then, add dry ingredients to wet ingredients, cover mixer with a towel and mix. Your dough might seem dry, but it will all come together. It may take 2 minutes for the dough to form, so just keep mixing. The dough will start pulling off the sides once it’s combined, which is when you should stop mixing. Overmixing will cause a hard cookie.

5. Preheat oven to 375°F. Lay out a sheet of plastic wrap, place dough on top, and form it into a disc shape to allow dough to chill quicker. Wrap and place in refrigerator for at least 15 minutes for dough to firm up a little to prevent spreading. Line a cookie sheet with parchment paper or lay bare on a restaurant-grade aluminum baking sheet. The darker the sheet is, the quicker the bottoms will brown so light is best.

6. Flour your surface. To get even dough, roll slowly up, down, and then to the sides. Roll dough out to 1⁄4 inch thick or thicker and cut your cookies into desired shapes.

7. Place about 2 inches apart on sheet, and bake for 6 to 8 minutes, or until the cookie puffs up and the center looks matte. Don’t cram cookies on the sheet, 6-8 maximum. Cookies placed too close together will; cause spreading.

8. Once baked, let sit for 1 minute on the cookie sheet to firm up. Then transfer to a cooling rack and cool completely before frosting.


All-Butter American Buttercream


1 cup unsalted butter, softened 1/4 teaspoon salt 1 teaspoon pure vanilla extract 4 1/2 cups confectioners’ powdered sugar (white powdered sugar)

2-3 tablespoons 2% or whole milk



1. Cream your butter and salt in a stand mixer on medium speed for 2 to 3 minutes.

2. Once creamed, add your vanilla. Mix again for a minute.

3.  Scrape down sides and mix again for 30 seconds.

4. Sift your powdered sugar to make sure there are no clumps and add it in. Place a towel over your mixer to prevent a powdered-sugar storm.

5. Once mixed, add in your milk, starting with 2 tablespoons. You can always add more, but you can’t take it out. Continue to add more than the recipe states if it’s too thick. Remember, temperature and humidity factor in. If you find it’s too soft, add in 1⁄4 cup extra powdered sugar to thicken it up. Be careful because it will begin to taste like straight powdered sugar if you add too much.

6. Mix until smooth, about 1 minute on medium to high speed. Store unused buttercream in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.


Scarecrow cookie


Batch of round cookies and buttercream

Vanilla wafers

Yellow sprinkles or sanding sugar

Tips 47, 2, 5, 10 and 233

Piping bags and couplers

Yellow, black, brown and red food coloring



1. Cut a vanilla wafer into triangles, you can get two or three out of each wafer. Using buttercream as glue, pipe a little on an uncut wafer and attach the triangle to make it look like a hat.

2. Take tip 47 and pipe a strip of buttercream along the seam and then gently dip into sprinkles. Set aside.

3. On a round cookie, use yellow buttercream and tip 233. Pipe straw hair on the top part of the cookie, for the scarecrow's hair.

4. Use black buttercream and tip 2, pipe two small dots for the eyes. Then take brown buttercream with tip 5 attached, and pipe a triangle nose. Outline and fill in back and forth.

5. Then use the black buttercream again and pipe on a mouth, making sure to make lines and x’s for a stitched look.

6. Take tip 10 and red buttercream and gently squeeze dots of buttercream for each happy, rosy cheek.

7. Place the hat right on the top of the straw hair for the most darling scarecrow cookie in all the land.


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