This is a spin on my absolute favorite sugar cookie recipe. I have yet to find a better sugar cookie dough for cut out cookies, and I have tried quite a few. I added pumpkin pie spice to make these perfect for fall.

The key to a really soft and amazing cookie? Underbake. Don’t let these brown, or they will get crisp. These should be set, and the edges just slightly colored. They will have the perfect soft and chewy texture.

I used a few different fall inspired cookie cutters in different sizes and shapes, then used colored sugar and sprinkles to decorate.

Pumpkin Spice Sugar Cookies

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

Yield: About 3 dozen cookies

Serving Size: 1-2 cookies

Pumpkin Spice Sugar Cookies

Ingredients

    For the cookies:
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 1/2 cups flour
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • For the glaze:
  • 1 cup confectioner’s sugar
  • 1 tablespoon light corn syrup
  • 1/2 teaspoon pumpkin spice extract (optional)
  • 1 teaspoon vanilla
  • 2 tablespoons water
  • Sprinkles, for decorating

Directions

For the cookies:

In bowl of electric mixer, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs and vanilla extract. Add flour, baking powder, pumpkin pie spice and salt, and mix until well combined.

Divide dough into 2 pieces. Wrap each piece in plastic wrap and chill for at least 3-4 hours or overnight.

When ready to bake, preheat oven to 350°F. Roll dough out to 1/8-inch thickness and cut using your favorite cookie cutter.

Bake 8-10 minutes. Do not brown edges. Cool on rack for 3 minutes, transfer to cooling rack to cool completely.

For the glaze:

In medium bowl, combine sugar, corn syrup and pumpkin spice extract and vanilla. Add 1 tablespoon water and whisk until mixture is smooth. Add more water as needed, a few drops at a time. Dip baked and cooled cookies into glaze. Let excess drip off. Top with sprinkles, as desired.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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