This Thanksgiving would be a great time to teach your kids the meaning behind it and how the pilgrims celebrated their first Thanksgiving in 1621 after a successful harvest. You know what would make it even more fun? Making these Homemade Pilgrim Hat Cookies while you tell the story. We’ve partnered with our good friends at Imperial Sugar to share this recipe with you. It’s a kid-friendly recipe and I am sure your are kids are going to love making these cookies as much as mine did!
I will admit, our first batch of cookies didn’t turn out so well. I haven’t really worked with royal icing before so I had a hard time figuring it out but the second batch turned out much better. My advice would be to add a bit more powdered sugar if your royal icing ends up being too runny to work with. For reference, we used the royal icing recipe here and got the pilgrim hat cookie idea here.
What You Will Need to Make Homemade Pilgrim Hat Cookies:
- 1 3/4 Cups All-Purpose Flour (use the spoon & sweep method*)
- 1/2 Cup Non Dutched (non alkalized) Cocoa Powder
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Baking Powder
- 1 1/2 Sticks Unsalted Butter, softened
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 Large Egg
- 2 Teaspoons Vanilla Extract
- 1 cup Imperial Sugar Powdered Sugar (for rolling dough)
- 1 Bag Miniatures Peanut Buttercups (dark or milk – we used dark)
- Royal icing
- Cookie Sheets
- Parchment Paper or Non-Stick Cooking Spray
- Large Mixing Bowls
- Hand Held or Stand Mixer
- Mixing Spoons
- Rolling Pin
- Round Cookie Cutter
How to Make Homemade Pilgrim Hat Cookies:
- In a large bowl, combine and sift together flour, cocoa powder, salt and baking powder. Set aside.
- In another bowl, combine the softened butter and sugar. With hand held mixer or stand mixer beat until light and creamy.
- Add the egg and vanilla extract to the sugar mixture. Then add sifted dry ingredients and mix until dough forms, do not overmix. Tip: Once you’ve moistened the mixture, it is easy to form the dough with your hands.
- Using the back end of a spoon, press dough 1/4 inch thick on a cookie sheet lined with parchment paper and place in refrigerator until firm enough to be rolled, about 30-45 minutes. (or refrigerate dough overnight).
- Once firm, press dough briefly together to form a ball. Place powdered sugar in a sieve and dust the work surface and dough with a thin layer.
- Preheat oven to 350 °F
- Roll dough about 3-4 stacked credit cards thick. Cut into circles nearly 1/4 inch wider than peanut buttercups and place on parchment lined cookies sheets about 1/4 inch apart.
- Place in oven and bake until the surface is set but is still soft, about 11-13 minutes.
- Allow to cool completely. You may stick your cookies on a cooling rack at this point.
- Prepare royal icing and if desired add orange food color (I used 1 drop of red and 5 drops of yellow gel food coloring).
- Using the royal icing glue peanut buttercups onto cookie bottoms. Tip: It works best if you place the icing into a piping bag with a fine point tip.
- With a piping bag, pipe a ribbon of icing along the bottom of peanut buttercups.
- Pipe a square on the front for the buckle. Allow icing to dry.
- Serve and enjoy.
When Holiday Baking Calls, Sugar Answers
No matter what baking recipe you find, they all have one major ingredient in common: SUGAR! Sugar is basically the life of any baked good. I mean, come on! It’s delicious so it only makes sense to include it every sweet and tasty treat we make, right?
I am assuming if you made it this far, you agree!
Imperial Sugar is not only delicious, it is versatile! It can be used in recipes and crafts! Sugar enhances flavor, aroma, texture and browning. It balances flavor and adds moisture. Make sure you give one of Imperial Sugar’s pure cane sugar products a try!
Check out the Imperial Sugar website to learn more about their products and check out dozens of craft and recipe ideas.