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#Pumpkin #Spice #Cutout #Cookies
#Christmas #Treats
The addition of fall-inspired spices and brown sugar turn tradional sugar cookie dough into an extra flavorful treat.
ingredients:
- 3 1/4 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon nutmeg, freshly grated if possible
- 1/4 teaspoon allspice
(*optional- replace individual spices with 2 teaspoons Pumpkin Pie Spice)
- 1 cup (2 sticks) unsalted butter
- 2/3 cup granulated (white) sugar
- 1/3 cup brown sugar (light or dark)
- 1 egg
- 1 teaspoon vanilla extract (best quality available)
- 1/4 cup (canned) pumpkin puree
directions:
- In a large bowl bowl, add flour, baking powder and spices. Stir with whisk to combine.
- In the bowl of an electric mixer, beat the butter until smooth. Add both sugars and beat until fully combined and fluffy.
- Add egg, vanilla pumpkin and beat to combine.
- Scrap down the sides of your bowl with a spatula.
- While the mixer is running on low, add the flour mixture, slowly.
- Mix until all of the flour is incorporated, and the mixture begins to ball up and pull away from the sides of the bowl.
- Dump out the dough onto a clean work surface, kneed in any extra bits of flour or dough, and divide the dough into two large balls. Place balls of dough in a plastic bag (or plastic wrap) flatten dough into large disks and place in the refrigerator for about 30 minutes.
- When the dough has chilled, roll out onto lightly floured surface and cut out desired shapes.
- Bake cookies in a pre-heated, 350*F oven, on ungreased baking sheets 9-11 minutes, depending on the size of the cookies.
- Recipe Notes- For tips on rolling out the dough, please see my original Sugar Cookie recipe post.
- I prefer to place the full baking sheet of unbaked, cutout cookies in the freezer about 5-10 minutes before baking, to help the cookies keep their shape.
- This recipe is also delicious without the pumpkin puree. If you want a delicious spiced cookie, omit the pumpkin and reduce the flour by 1/4 cup.
Recipe Source- Glorious Treats (a slight variation of my regular Sugar Cookie recipe ).
These cookies will remain fresh and delicious at least 5-7 days. Keep undecorated cookies sealed in an airtight container. Layer decorated cookies (after they’ve dried 8-12 hours) between waxed paper or parchment paper in an airtight container, or wrapped in cellophane bags (for gift giving).
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