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    Home » All Desserts » Cookies » Cutout Cookie Flavors

    Published: Nov 10, 2013 · Modified: May 30, 2014 by Claire

    Pumpkin Spice Sugar Cookies

    pumpkin spice sugar cookies

    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 egg
    1 tsp. baking powder
    1 tbsp. cinnamon
    1 ½ tsp. ground ginger
    ¼ tsp. ground cloves
    1 tsp. vanilla extract
    2 ½ 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 ½ 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 ¼ 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.

    IMG_5952

    Preheat your oven to 350* Fahrenheit (175* Celsius). Remove the dough from the refrigerator and roll it out to about ¼" 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.

    IMG_5953

    IMG_5955

    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.

    IMG_5957

    Happy baking!

    Sources:
    Sugar cookie recipe adapted from Make Bake Celebrate
    Pumpkin spice adapted from Martha Stewart

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    1. liztiptopshape says

      November 11, 2013 at 5:51 pm

      I love this! Such a nice change from regular sugar cookies.

      Reply
      • The Simple, Sweet Life says

        November 11, 2013 at 9:55 pm

        I agree! Sugar cookies are great but a gal's gotta have some variety! 🙂

        Reply
    2. Judy J says

      December 05, 2013 at 3:10 pm

      These sound yummy! Will have to try them for a Christmas luncheon that we are having at work!

      Reply
      • The Simple, Sweet Life says

        December 06, 2013 at 12:24 am

        Thank you! You'll have to let me know what you think of them! 🙂

        Reply

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    I'm Claire, the baker, blogger, and general sprinkle enthusiast behind The Simple, Sweet Life. Whether you like simple sweets, comfort (baked) foods, or works of sugar art, you're sure to find something here to sweeten your day!

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