Pumpkin Sugar Cookies |
Name: |
Roy Schoppert |
Base: |
Joint Base Elmendorf Richardson |
Recipe: |
Pumpkin Sugar Cookies
Ingredients
1 1/2 cups sugar + more for rolling
2 1/2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
14 TBSPS unsalted butter (1 3/4 stick) at room temperature
2 tsps vanilla extract
1 egg yolk
1/2 cup 100% pure pumpkin puree
Instructions
1 In a large bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
2 With your mixer on medium, mix together the butter and sugar until light and fluffy.
3 Mix in the egg yolk, then vanilla, then pumpkin until well combined.
4 Slowly mix in the flour mixture until well combined, with your mixer set to low. Scrape down the paddle and the sides of the bowl as necessary.
5 Preheat your oven to 350 degrees and refrigerate the cookie dough for 20 minutes.
6 Roll the dough into one inch sized balls. Roll in sugar. Place on a parchment lined baking sheet or silicon mat and press down slightly. Space the cookies about two inches apart.
7 Bake for 15 minutes, rotating the pan halfway through the baking. (I baked mine in three batches)
8 Let cool on the pan for about two minutes before moving to a cooling rack to cool completely.
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