Perfect Pumpkin Cut-Out Sugar Cookie Recipe
Soft and buttery pumpkin-shaped sugar cookies with a hint of pumpkin spice, perfect for decorating.
Ingredients
- 2 3/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp pumpkin pie spice
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- Optional: orange food coloring for a festive touch
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until well combined. If using food coloring, add it now and mix until evenly distributed.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
- Chill the Dough: Divide the dough into two discs, wrap in plastic wrap, and chill for at least 1 hour.
- Roll and Cut: Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Use pumpkin-shaped cookie cutters to cut out cookies and place them on the prepared baking sheets.
- Bake: Bake for 8-10 minutes, or until the edges are just starting to turn golden. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Decorate: Once cooled, decorate the cookies with royal icing, buttercream, or glazes.
Notes
- Chilling the dough is essential to prevent the cookies from spreading during baking.
- Store undecorated cookies in an airtight container at room temperature for up to a week.