Pumpkin's richness infuses classic sugar cookies with mellow, spicy flavor. Tender inside with a sweet, firm frosting, these winter-inspired cookies go down easy. Serve them with warmed, purchased eggnog or Peppermint Affogato.
Makes 24 cookies
- ½ cup butter, softened
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 1¼ teaspoons pumpkin pie spice
- ½ teaspoon vanilla extract
- ½ teaspoon baking powder
- ¹⁄8 teaspoon salt
- 1 egg
- 1 1/3 cups all purpose flour
- Royal Icing, below
In a large mixing bowl, beat butter with an electric mixer until smooth. Beat in brown sugar, granulated sugar, pumpkin pie spice, vanilla, baking powder and salt. Beat in egg until well combined. Beat in as much flour as possible with mixer. Stir in remaining flour with a spoon. If necessary, chill dough for easier handling.
Preheat oven to 375°F. On a lightly floured surface, roll out dough to ¼-inch thickness, adding more flour as necessary. Use 4-to-6-inch snowflake cutters to cut cookie shapes. Place 1 inch apart on ungreased cookie sheet. Bake for 6 to 8 minutes or until edges just begin to brown. Cool cookies on wire racks.
- 3½ cups sifted powdered sugar
- 3 tablespoons meringue powder
- ½ teaspoon cream of tartar
- 1/3 to ½ cup water
In a medium bowl, beat together powdered sugar, meringue powder, cream or tartar and water for 5 minutes or until fluffy and thick. Keep icing covered with plastic wrap. Tint as desired. For base layers of icing, stir in just enough water until icing spreads easily over cookies. For piped details, place icing in a pastry bag with thin tip.