Bready or Not Original: Pumpkin Spice Sugar Cookies
These are classic butter and spice cookies, crisp yet chewy, great for autumn or year-round.
Course: Dessert, Snack
Keyword: cookies
Servings: 55cookies
Author: Beth Cato
Equipment
plastic wrap
parchment paper
Rolling Pin
2 1/2-inch round cookie cutter
cooling rack
Ingredients
Cookie dough
1cupunsalted butter(2 sticks) room temperature
2cupswhite sugar
2large eggs room temperature
2 3/4cupsall-purpose flour
2Tablespoonspumpkin pie spice
Topping
1/2cupwhite sugar
1/2Tablespoonground cinnamon
Instructions
In a large bowl, cream together butter and sugar until they are light and fluffy. Add the eggs. Gradually mix in the flour and pie spice. Roughly divide the dough in half, flattening each portion into a disc, and wrap in plastic wrap. Tuck into the fridge overnight.
Let dough sit out about 20 minutes to warm up enough to roll out. Preheat oven at 350-degrees. Prepare a large cookie sheet with parchment paper. Place the topping ingredients in a bowl and stir to combine.
On a lightly floured flat surface, roll out one disc of cookie dough to 1/4-inch thickness. Portion out using the cookie cutter. Press the top of each round into the topping mix and then set, spaced out, on prepared cookie sheet.
Bake for 10 to 12 minutes, until cookies ae set. Let sit on sheet for a few minutes, then transfer to a cooling rack. Repeat process with remaining dough, reassembling scraps to create more cookies. Store cookies in a sealed container at room temperature.