My love for baking goes back to my early childhood where my mom really gave me free reign of the kitchen and my beautiful little Nonna faithfully stood next to me patiently showing me what baking was all about.
This recipe does not fall short of delicious. I delicately orchestrated many elements to deliver this sweet, light, and unique take on a sugar cookie. Enjoy!
Pumpkin Spice Sugar Cookies - by AlexCole Edible Art - 2019
2 c. Butter
1 1/4 c. Granulated sugar
1/4 c. Powdered sugar
1/4 c. Honey
1 t. Salt
1 T. Vanilla bean paste
1 t. Cinnamon
3/4 t. Ginger
1/4 t. Cloves
1/4 t. Nutmeg
3/4 c. Canned pumpkin
2 large eggs
5 to 6.5 c. flour
Chocolate chips (optional)
Mix butter, granulated sugar, powdered sugar, honey, canned pumpkin, salt, vanilla, and spices. Add in eggs.
Add in five cups of flour one cup at a time and continue adding flour 1/4 c at a time until you can pinch the dough without it sticking to your fingers.
Roll out of floured surface and cut shapes. I like to chill my shapes for 15 minutes, but it is not necessary. You can also freeze shapes and bake later.
If you want to add chocolate chips, I recommend hand placing them by pushing them into desired areas of shape. If you mix them in, they may run out the sides but you could always scrape them with a spatula fresh out of the oven.
Bake at 350 for 8 to 14 minutes depending upon thickness and amount of time chilled/frozen.