Ingredients: |
Ingredients: 3 cups all-purpose flour
2 tsp cornstarch
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
½ cup unsalted butter, softened
⅓ cup unflavored vegetable shortening
1¼ cups granulated sugar
2 large egg yolks
⅔ cup canned pumpkin puree
1 tsp vanilla extract
Frosting
3 oz. cream cheese, softened
3 tbsp butter, softened
¾ tsp ground cinnamon
½ tsp vanilla extract
2½ cups powdered sugar
1-1½ tbsp milk
|
Directions: |
Directions:Cookies:
1. Preheat oven to 350ºF. In a mixing bowl whisk together flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger for 20 seconds, set aside.
2. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, shortening and sugar until pale and fluffy.
3. Mix in egg yolks one at a time. Mix in pumpkin puree and vanilla extract. With mixer set on low speed, slowly add in dry ingredients and mix until combined.
4. Scoop dough out and shape into balls. Place on parchment paper lined baking sheets and using your fingers lying flat, evenly flatten cookies into rounds until they are slightly under ½ inch thick.
5. Bake in preheated oven 11 - 12 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool completely. Once cool frost with Cinnamon Cream Cheese Frosting. Store in an airtight container.
Frosting:
1. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until pale and fluffy.
2. Mix in cinnamon, vanilla extract and powdered sugar. Mix in enough milk to reach desired consistency and mix until smooth and slightly fluffy. |
This recipe for Pumpkin Spice Sugar Cookies is from