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, using a hand mixer or stand mixer with paddle attachment, 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 incorporated, 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 each addition. After all 2 and ½ cups of flour mixture are added, 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, similar to Play-Doh. If too sticky, add 2 to 4 tablespoons of flour at a time until you reach a total of 3 cups (360g) of flour. Do not exceed 3 cups plus 2 tablespoons, as too much flour makes denser cookies.
6. Once the dough is the right consistency, gather it 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. Break off a workable piece of dough (I usually divide into 4 pieces). Roll it out 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, keeping similar sizes together for even baking. Reroll 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: medium cookies (2 inches) take about 6 minutes, mini cookies (1 inch) 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. For sturdier cookies, decorate the next day. Undecorated cookies freeze well for up to 3 months; thaw overnight before decorating.
11. When ready to decorate, 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; stir until corn syrup dissolves.
12. Pour the sugar water into the powdered sugar mixture and stir until smooth. The icing should be thick and slowly drip, disappearing into the bowl in about 12 seconds. Add water drop by drop if too thick, or more powdered sugar if too thin. Use immediately, or cover tightly and use within 1 day (stir and adjust water before using). Cookies stay fresh in an airtight container at room temperature for over a week.