While its still September, pumpkin spiced everything is already in the air. About a week or so ago I was honored to do a mini demo class for some local Atlanta based sweet makers. I jumped on this opportunity to share some skills with other sweet makers because I truly believe we need to share the love. Atlanta is a big place and its plenty of people to feed at all times. As I was prepping for a class, I had this crazy idea to try a new non-spread idea, and then I decided to make it pumpkin spice.
Alright, so here we go!
First things first, my Classic sugar cookie recipe is my go-to and always will be, however, I decided to experiment a little bit this fall and offer a few flavor varieties which I will share in future blogs.
Difference in doughs
This recipe has far less baking powder in it to help the dough not spread and hold its shape. Unlike my classic recipe, this one will not need to be chilled nor does it need to be frozen after the shapes are cut out. You can still do those steps if you would like but it’s totally not necessary.
Gimmie some sugar!
Okay, so another cool thing about this recipe is that we have two different kinds of sugar in the dough. This will also help with the chewiness of the cookie. Anyone who knows me knows I’m obsessed with soft bite cookies. Like it just gets me all in my feelings and I strive to give my clients that same experience.
Perfect for Piping
As I stated earlier, this recipe is strong enough to hold a shape but soft enough to fully enjoy the beauty of the flavors. Most of the compliments I received on this recipe stated it tasted like Fall! BINGO! I’ve done my job. I have a brown sugar maple cake recipe that also tastes like fall. This is more than just having a cookie, this recipe allows those eating it to have an experience!
I hope you enjoy this recipe!
- 1 cup slightly softened unsalted butter
- 1 cup packed light brown sugar
- 1/2 cup granulated white sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 4 (or 4 1/2 cups) all-purpose flour
- 2 large eggs
- 2 teaspoons pumpkin spice extract
*Preheat oven to 350°F. Line baking sheets with parchment paper.
*Cream the butter and both sugars together until smooth, there should be no lumps.
*Add the eggs and the pumpkin spice flavor, mix thoroughly.
*Add the salt, flour and baking powder and again with the mixing of the dough.
*If the dough is too sticky add an additional 1/4-1/2 cup of flour, starting with the smallest amount first.
*Bake at 350F. If you roll to 1/4" thick, bake for about 7 minutes. If you roll to 3/8" thick, bake for about 10-12 minutes.
*Allow cookies to cool 10-15 mins before turning them over to cool another `10 mins. To omit this step, allow cookies to cool for 5 mis before moving them to a cookie rack to dry.
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