Pumpkin Sugar Cookie Recipe

Directions

1. In a medium bowl, whisk together 2 and ½ cups (300g) flour, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
2. In a large bowl, use a hand mixer or stand mixer with paddle attachment to cream the softened butter and powdered sugar until light and fluffy, about 3 minutes.
3. In a small bowl or measuring cup, beat the egg with the pumpkin spice extract and vanilla extract. Add this mixture to the creamed butter and sugar, beating on high until fully combined, scraping down the bowl as needed.
4. With the mixer on low, gradually add the flour mixture to the wet ingredients, mixing until the dough comes together. After adding all 2 and ½ cups of flour mixture, most of the dough should cling to the beaters or paddle.
5. Test the dough by touching it; it should be slightly tacky but not sticky, like Play-Doh. If too sticky, add 2 to 4 tablespoons of additional flour (up to 3 cups total) until the right consistency. Do not exceed 3 cups plus 2 tablespoons of flour, or the cookies will be dense.
6. Gather the dough into a ball and let it rest for 10 minutes. Meanwhile, preheat the oven to 400°F (204°C) and line two large baking sheets with parchment paper or silicone mats.
7. Lightly dust your rolling surface with powdered sugar. For even thickness, you can place two ¼-inch wooden dowels on either side of the dough while rolling.
8. Divide the dough into 4 pieces. Roll one piece with a powdered sugar-dusted rolling pin and cut into shapes with cookie cutters. Dip the cutter in powdered sugar every few cuts for clean edges.
9. Transfer cut cookies to the prepared baking sheets, grouping same sizes together for even baking. Re-roll and cut scraps until all dough is used. At this point, you can add sprinkles or leave plain for icing later.
10. Bake for 4–6 minutes: 2-inch cookies take about 6 minutes, 1-inch mini cookies about 4 minutes. Bake until slightly puffed and no longer shiny; edges may brown slightly. Remove promptly. Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Undecorated cookies freeze well for up to 3 months; thaw overnight before decorating.
11. For the icing, place 1 and ½ cups (180g) powdered sugar and ⅛ teaspoon pumpkin pie spice in a medium bowl. In a small bowl, combine 2 tablespoons warm water, ½ tablespoon light corn syrup, and ⅛ teaspoon pumpkin spice extract, stirring until the corn syrup dissolves.
12. Pour the sugar water into the powdered sugar mixture and stir until smooth. The icing should be thick and drip slowly, disappearing into the bowl in about 12 seconds. Adjust with drops of water or extra powdered sugar as needed. Use immediately, or cover tightly and use within 1 day (stir and adjust water before using). Store decorated cookies in an airtight container at room temperature for over a week.