It's FALL!!! Fall brings so many things. The changing of the leaves, Halloween, the GoBo! Foundation Bake sale and these cookies!
The aroma that fills your house when baking these cookies is indescribable. Even though it is still in the high 80's here in Illinois, the smell coming from my oven made me feel like it was a cool 70 degrees. Fall, oh how I love thee.
Pumpkin Spice Roll Out Sugar Cookies(printable version)
by Tami Rena’s Cookies
1 cup unsalted butter (or two sticks) - room temperature
1 cup sugar
½ cup light brown sugar (packed)
2 tsp pumpkin emulsion (I use Lorann)
2 tsp **pumpkin pie spice
¾ tsp salt
¾ tsp baking powder
4 cups flour
**If you do not have pumpkin pie spice try this variation:
1 tsp ground cinnamon
⅓ tsp ground nutmeg
¼ tsp ground cloves
⅓ tsp ground ginger
Cream butter, sugar and brown sugar until light and fluffy. In a small bowl add eggs and pumpkin emulsion, then add to the buttery cream mixture.
In a large bowl add flour, baking powder, salt and pumpkin pie spice (or variation). Use a whisk to combine the dry ingredients.
Slowly add the flour mixture and mix on low until all ingredients are combined.
Divide dough in half and roll between two pieces of wax paper at 3/4" thick. Rolling between the wax paper prevents adding any more flour to your dough. You can sprinkle a very small amount of flour onto your wax paper to prevent the dough from sticking. Just a very small amount. If the dough is too soft, try putting it in the refrigerator for 30 minutes.
Cut into shapes.
Bake at 375 for 7-8 minutes.
Let cookies cool completely before decorating. These taste wonderful just plain or they pair nicely with vanilla/almond royal icing.
* You can use room temperature or cold butter. If your butter is cold, cut it up into cubes and place into your mixer bowl. By the time you have all of your ingredients ready, the butter should be ready to go.