Happy second to last day of September bloggy buddies! We’re just two short days away from breaking out all the Halloween stuff. Can you tell I’ve been (not) so patiently waiting?
I’ve managed to hold out with the blog, but I finally caved in and broke out about half of my boxes of Halloween stuff to decorate the apartment, much to my poor husband’s protests. This is Halloween la la la la! I can’t hear you over my Halloweentown awesomeness! LA LA LA LA!
So, in preparation for some spooky Halloween cookies I’ll be posting in a couple of days to kick off the season, I thought I’d get you ready to go with an oh-so-fall cutout cookie flavor: PUMPKIN SPICE LATTE! You’re not sick of pumpkin spice latte everything yet? Right?
- 2 sticks (226 grams) unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 eggs
- 1-2 tsp. espresso powder
- 1 tsp. cinnamon
- ½ tsp. ground ginger
- ¼ tsp. ground cloves
- 1 tsp. vanilla extract
- 3 cups all purpose flour
- In a small bowl, whisk together your eggs and espresso powder, and allow to sit until the espresso powder has dissolved (about 5 minutes). In the bowl of a stand mixer, cream together your butter and granulated sugar. Beat in the egg/espresso mixture along with the cinnamon, ginger, cloves, and vanilla extract. One cup at a time, beat in the flour until completely combined. Wrap the dough in plastic wrap and refrigerate for at least one hour.
- Once your dough is cold, roll it out to about ⅓" thick on a lightly floured surface. Cut out your cookies and bake on parchment paper lined baking sheets at 350F/175C for about 6-10 minutes (small cookies take about 6 minutes, medium about 8, and large about 10).
- Decorate once cooled or store in an air tight container.