I’ve really been enjoying trying my hand at sugar cookies and royal icing decorations. I’m still learning A LOT every time I make a batch (and I still make a ton of beginner mistakes) but I get a little better each time. As I was preparing to start on another sugar cookie and royal icing project, I realized I was tired of the same ol’ sugar cookies I’d been making. Don’t get me wrong, sugar cookies are great! But I wanted a new twist and a different flavor. And with it being Fall and all, that flavor definitely had to be pumpkin related!
Pumpkin Spice Sugar Cookies
Yields about 2 dozen cookies
2 sticks (226 grams) butter, softened
1 cup granulated sugar
1 tsp. baking powder
1 tbsp. cinnamon
1 1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 tsp. vanilla extract
2 1/2 cups all purpose flour
In a large bowl, cream the butter on high until soft and it pulls away from the beaters. Add the granulated sugar and mix until sugary lumps form. Add the egg, baking powder, cinnamon, ground cloves, ground ginger, and vanilla extract (everything but the flour). Beat until all ingredients are combined and the mixture is smooth and lump free. One cup at a time, add the flour, thoroughly mixing between each new addition. By the time you’ve added all 2 1/2 cups of flour, the dough should clump nicely to itself, but not stick to your fingers or the bowl (if it does, add more flour 1/4 cup at a time until it’s no longer sticky). Wrap the dough in plastic wrap and allow it to firm in the refrigerator for 30 minutes to an hour.
Preheat your oven to 350* Fahrenheit (175* Celsius). Remove the dough from the refrigerator and roll it out to about 1/4″ thick on a lightly floured surface. If you’re having issues with the dough sticking, just work in a little extra flour as you go. Cut out your cookies and transfer them to a parchment paper lined baking sheet.
Your baking time will depend on the size of your cookies, but 8-10 minutes will work for the average sized cookie. Bake until the cookies are no longer shiny on the top. Be sure to let the cookies cool completely before decorating, and you might let them sit overnight if you’re going to be covering them with royal icing so any excess grease has time to leech out.