I can quite confidently say that my sugar cookie recipe will quickly become your favorite. They are so soft and delicious, and you can whip them up in nearly no time at all. There is no refrigerating the dough and the cookies actually hold their shape. The cookies alone are amazing but why not add a chai frosting drizzle to make them irresistible? These cookies make the perfect dessert for any Fall get together. They look beautiful and taste even better than they look.
You want to be sure that your butter is chilled and not too soft or melted. This is the key to being able to avoid refrigerating the dough. If your butter is warm and/or melted, you will need to refrigerate the dough as they won’t hold their shape. To make these ones a little more fun I have made them look like a pumpkin. You could do this by using a pumpkin cut out or you could do it the way I did. I took I cut small slices and rolled them between my hands forming a “snake”. I repeated this 5 times for one pumpkin. Then I pressed 5 “snakes” together forming a pumpkin. I made the two outside ones a little bigger than the other three. You can make these quite large pretty easily so just be aware of how big and thick you are making each strip. You may need to bake them for 10 or so minutes if they are larger and thicker. If you need to make your own pumpkin spice, here you go!
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- 1 tsp ground cloves
- 1 tsp allspice
Mix all together!
If you make these cookies be sure to leave a comment or tag me on Instagram @plantpraypick. I love hearing from you and seeing my recipes in your kitchens.
- 1 cup cold butter
- 1 cup sugar, a little extra for sprinkling on top
- 1 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 egg
- 3 cups all purpose flour
- 1 1/2 tsp baking powder
- Dash of salt
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 Tbsp maple syrup
- 2 Tbsp warm water
- 1 tsp pumpkin pie spice *see how to make your own above*
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- Preheat oven to 350 degrees
- In large mixing bowl cream 1 cup butter and 1 cup sugar. This takes about 5 minutes. It should be nice and smooth.
- Add in 1 1/2 tsp vanilla and 1/2 tsp almond extract. Add in egg mix for about 15 seconds.
- In a separate bowl mix 3 cups of flour, 1 1/2 tsp baking powder and a dash of salt.
- Slowly add dry ingredients to wet. While mixing you may need to scrape down the sides to get it fully mixed. Mine starts out very crumbly then I scrape down the sides and mix. Repeating this until mixed.
- This dough does NOT need to be refrigerated. Roll dough out onto floured surface. Roll to about 1/4 inch thick.
- Prep baking sheet with parchment paper. This keeps the edges of the cookies from browning. Cut out cookies with desired shapes.
- Place cut out cookies on prepped baking sheet. Bake for 6-8 minutes. They will stay light on top so don’t over bake! Let cool for about 10 minutes on baking sheet.
- For frosting: whisk all frosting ingredients together. If the frosting is to runny add a little more powdered sugar and if it is too thick add a tsp of water. Once cookies have cooled, drizzle cookies with frosting and sprinkle a little sugar on top.