These cookies have a tender sugar cookie texture with just a hint of warm pumpkin spice. The dough is easy to roll out and perfect for cutting into festive shapes like pumpkins, leaves, or ghosts!
Yield:
About 24 cookies (depending on cutter size)
Ingredients:
For the Cookies:
2 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg (optional)
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
2 tablespoons pumpkin puree (optional, for subtle flavor and moisture)
For the Versatile Icing:
3 cups powdered sugar, sifted
2-4 tablespoons milk (adjust for desired consistency)
1 teaspoon pure vanilla extract
Gel food coloring (for different colors)
Instructions:
1. Prepare the Cookie Dough:
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg until well combined.
Personal Tip: Sifting the dry ingredients helps ensure even distribution of spices.
In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes. Beat in the egg, vanilla extract, and pumpkin puree (if using) until well combined.
Gradually add the flour mixture to the wet ingredients, mixing until a soft dough forms. If the dough is too sticky, add a tablespoon of flour at a time until it reaches a rollable consistency.
2. Chill the Dough:
Divide the dough in half, shape into discs, and wrap each in plastic wrap. Chill in the refrigerator for at least 1 hour or until firm enough to roll out.
Personal Tip: Chilling the dough prevents spreading and helps maintain the shape of your cookies during baking.
3. Roll Out and Cut the Dough:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
On a lightly floured surface, roll out one disc of dough to about 1/4 inch thickness. Use cookie cutters to cut out desired shapes and place them on the prepared baking sheets, about 1 inch apart.
4. Bake the Cookies:
Bake for 8-10 minutes, or until the edges are just beginning to turn golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Make the Versatile Icing:
1. Prepare the Base Icing:
In a medium bowl, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth. Add more milk, 1 teaspoon at a time, until you reach a thick but pourable consistency for glazing.
Personal Tip: The icing should be thick enough to coat the back of a spoon but still spread smoothly over the cookies.
2. Glaze the Cookies:
Dip or spread a thin layer of icing over each cooled cookie using a knife or the back of a spoon. Allow the icing to set for about 10-15 minutes.
3. Make Piping Icing:
For detailed designs, divide the remaining icing into small bowls and add a few drops of gel food coloring to each. Adjust the consistency with a few drops of milk if needed. Transfer each colored icing to a piping bag or a zip-top bag with a small corner cut off.
A Little More Information About These Cookies:
Texture:
These cookies have a classic sugar cookie texture—crisp on the edges with a soft center. The small amount of pumpkin puree (if used) adds a subtle moisture without making the dough too sticky, keeping it easy to roll and cut.
Icing Versatility:
The icing recipe is perfect for both glazing and piping. The base icing can be applied as a smooth layer over each cookie, while the thicker colored icing is great for adding details like pumpkin faces, leaves, or spiderwebs.
Tips for Success:
- Choosing the Right Pumpkin: If you use the optional pumpkin puree, ensure it’s well-drained. Press it between paper towels to remove excess moisture, as too much liquid can make the dough sticky.
- Preventing Spread: Chilling the dough thoroughly helps the cookies hold their shape during baking, especially when using detailed cutters.
- Storing Iced Cookies: Once the icing has set completely, store the cookies in an airtight container at room temperature for up to 1 week. Separate layers with wax paper to prevent sticking.
- Wrapping for Trick-or-Treaters: If gifting these cookies, allow the icing to dry fully before wrapping them in individual cellophane bags. Tie with festive ribbons for a fun presentation.
These Pumpkin Spice Sugar Cookies are perfect for rolling out and decorating, making them a great choice for Halloween or fall-themed cookie decorating sessions. The icing adds a sweet touch and allows for endless creativity with colors and designs!