Pumpkin Spice Sugar Cookies

Pumpkin Spice Sugar Cookies is a lacto ovo vegetarian dessert. This recipe makes 22 servings with 132 calories, 1g of protein, and 2g of fat each. For 33 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. It will be a hit at your Christmas event. 2500 people have made this recipe and would make it again. Head to the store and pick up flour, vanillan extract, egg, and a few other things to make it today. From preparation to the plate, this recipe takes around 40 minutes. It is brought to you by Crazy for Crust. With a spoonacular score of 10%, this dish is not so tremendous. Similar recipes are Pumpkin Spice Sugar Cookies with Pumpkin Buttercream Frosting, Pumpkin Spice Sugar Cookies, and Pumpkin Spice Sugar Cookies.

Servings: 22

Preparation duration: 30 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350F. Line two cookie sheets with silpat liners or parchment paper.Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat in egg and both extracts. Mix in pumpkin pie spice, baking soda, cream of tartar, and salt. Slowly mix in flour.Scoop 2 tablespoon balls of dough (use a cookie scoop if you have one) onto cookie sheets.Bake for 9-10 minutes. Take them out just as you notice the bottoms start to turn golden (or right before). Theyll finish cooking as they cool. If they get too golden on the bottom before you remove them, they wont be as pillowy and soft!Cool 5 minutes before removing from cookie sheets. Place on a wire rack to cool completely before frosting.Make the frosting: Beat butter until creamy with a hand or a stand mixer. Mix in salt. Slowly add in powdered sugar until mixture is crumbly. (It will be very crumbly if using a hand mixer, more smooth if using a stand mixer.) Add vanilla and 1 tablespoon creamer. Mix until the frosting comes together and becomes smooth, adding additional tablespoons of creamer as needed for consistency. Frost.Store at room temperature loosely covered. Frosting will semi-dry and cookies are stackable but some frosting may transfer.

 

Step by step:

1. Preheat oven to 350F. Line two cookie sheets with silpat liners or parchment paper.Cream butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat in egg and both extracts.

2. Mix in pumpkin pie spice, baking soda, cream of tartar, and salt. Slowly mix in flour.Scoop 2 tablespoon balls of dough (use a cookie scoop if you have one) onto cookie sheets.

3. Bake for 9-10 minutes. Take them out just as you notice the bottoms start to turn golden (or right before). Theyll finish cooking as they cool. If they get too golden on the bottom before you remove them, they wont be as pillowy and soft!Cool 5 minutes before removing from cookie sheets.

4. Place on a wire rack to cool completely before frosting.Make the frosting: Beat butter until creamy with a hand or a stand mixer.

5. Mix in salt. Slowly add in powdered sugar until mixture is crumbly. (It will be very crumbly if using a hand mixer, more smooth if using a stand mixer.)

6. Add vanilla and 1 tablespoon creamer.

7. Mix until the frosting comes together and becomes smooth, adding additional tablespoons of creamer as needed for consistency. Frost.Store at room temperature loosely covered. Frosting will semi-dry and cookies are stackable but some frosting may transfer.

Nutrition Information:

covered percent of daily need