Pumpkin Spice Sugar Cookies (Ready-to-Print Version)
Delight in spiced sugar cookies with aromatic pumpkin and a smooth maple icing finish.
# What You’ll Need:
→ Pumpkin Spice Sugar Cookies
01 -
4 tablespoons unsalted butter, room temperature
02 -
1/4 cup granulated sugar
03 -
1 large egg yolk, room temperature
04 -
1/2 teaspoon vanilla extract
05 -
3/4 cup all-purpose flour
06 -
1/2 teaspoon baking powder
07 -
1/2 teaspoon pumpkin pie spice
08 -
1/8 teaspoon salt
→ Maple Royal Icing
09 -
1/2 cup powdered sugar
10 -
2 teaspoons pure maple syrup
11 -
1 to 2 teaspoons milk, any kind
# Step-by-Step Guide:
01 -
In a medium bowl, beat the unsalted butter and granulated sugar on medium-high speed using a hand mixer until creamy.
02 -
Add the egg yolk and vanilla extract to the butter mixture and continue to beat until fully combined.
03 -
Sift together the all-purpose flour, baking powder, pumpkin pie spice, and salt. Gradually add this to the wet mixture and mix on low speed until a smooth dough forms without flour streaks. Avoid overmixing.
04 -
Shape the dough into a disc, wrap tightly with plastic wrap, and refrigerate for at least 30 minutes.
05 -
Preheat the oven to 350°F and position the rack in the center. Line two baking sheets with parchment paper.
06 -
Lightly flour the work surface and roll the chilled dough to approximately 1/4 inch thickness. Use cookie cutters to cut shapes and space them at least 2 inches apart on the baking sheets. Re-roll scraps no more than twice to prevent toughness.
07 -
Bake one baking sheet at a time for 10 minutes or until edges are lightly golden. For crisper cookies, extend baking by 2 to 3 minutes. Cool on the sheet for 10 minutes before transferring to a wire rack to cool completely.
08 -
Whisk powdered sugar and maple syrup in a small bowl until moist. Add milk 1 teaspoon at a time until the desired icing consistency is reached.
09 -
Once cooled, decorate the cookies with the prepared maple royal icing as desired.
# Handy Tips:
01 -
Refrigerate cut-out cookies before baking to prevent spreading.
02 -
Bake one sheet at a time for even cooking and avoid rotating mid-bake.
03 -
To achieve crispier cookies, extend baking time by a few minutes.
04 -
Cookie dough can be frozen up to 3 months; thaw in the refrigerator.
05 -
Decorated baked cookies freeze well for up to 3 months; thaw at room temperature.