Halloween has always held a special place in my heart.
Every year when I was young, my parents would take me to my grandparents. We lived in an area of town where trick-or-treating was fairly hit and miss but my grandparents, they lived where it was a gold mine.
No matter how crappy the weather, my grandpa would always take my cousins and I out for as long as we could keep moving. Then we would come back to their house, dump out all of out candy, and start trading. While my memories of childhood are few and far between, Halloween has always stuck with me.
I now live in a neighborhood surrounded by college students and the only child with-in a four block radiance are my next door neighbor’s sons. So instead of candy, I baked them cookies. I love decorating sugar cookies. Art was never my strong suit- I can draw you one lovely stick figure. So, I do edible drawing!
These would also be perfect for a Thanksgiving treat as well! The spices add just a little hint of fall.
Pumpkin Spice Sugar Cookies
- 1 cup butter, room temperature
- 2 eggs, room temperature
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon clove
- 1/4 teaspoon ginger
- 3 2/3 cup unbleached all-purpose flour
- Preheat oven to 350˚.
- Using the paddle attachment on your mixer, cream butter and sugar together. Add one egg at a time, making sure to incorporate each egg well, mix in vanilla. Add dry ingredients and continue to mix until dough comes together- let mixer continue for another two minutes.
- At this point you can put the dough in the refrigerator for later use or roll out onto a floured surface and cut into desired shapes.
- Bake on a parchment covered try for 8-10 minutes. Cookie should have a slight golden color and the edges should be slightly brown.
- Top with your favorite icing or frosting. I use the Wilton Royal icing.
by Erin Alderson