Pumpkin Pie Spice Sugar Cookies

Directions

1. Cream the butter and 2 sugars together in the bowl of an electric mixer on low to medium speed, using the paddle attachment. Mix until thoroughly for about one minute. Scrape down the sides of the bowl and mix again for a few seconds more. Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough. Which is good if you like a light and fluffy cookie. But for roll out sugar cookies this is not good, the dough will spread more during baking.

2. Add pumpkin purée and eggs while slowly mixing. Add vanilla extract and mix. Scrape down the bowl with at least once more and mix briefly again.

3. Sift your dry ingredients together. (Flour, pumpkin pie spice and salt.)

4. Add the flour mixture to the bowl in thirds, allowing to mix for about 30 seconds after each addition. Mix on low speed for 3o seconds. When the dough clumps around the paddle attachment it’s ready. It’s also important at this stage not to over mix the dough (glutens in the flour develop and the dough can become tough).

5. Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge for a minimum of 1 hour or overnight.

6. Roll out the dough to about 1/4" thickness and cut out. Re-roll and repeat.

7. Place cookies on parchment paper-lined baking sheet.

8. Put cookies into the fridge for 10 - 15 minutes to chill again.

9. Preheat your oven to 350°F.

10. Bake cookies for 12-15 minutes or until the edges become golden brown. The baking time will depend on the size and shape of your cookie. It is always best to start low on time and let in for a little more if they aren't done.

11. Let cookies cool to room temperature and decorate.

12. Enjoy!