Pumpkin-Spice Sugar Cookies
I've been making these quick and easy cookies for over 20 years. They're the first to go at our annual church bake sale.—Paula Marchesi, Lenhartsville, Pennsylvania
Can you freeze Pumpkin-Spice Sugar Cookies?
Transfer wrapped disks to an airtight container; freeze. To use, thaw dough in refrigerator overnight or until soft enough to roll. Prepare and bake cookies as directed.
Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 2 large eggs, room temperature
- 2-3/4 cups all-purpose flour
- 2 tablespoons pumpkin pie spice
- Cinnamon sugar, optional
Directions
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1In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. In another bowl, whisk flour and pie spice; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk. Cover and refrigerate 1 hour or until firm enough to roll.
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2Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. If desired, sprinkle with cinnamon sugar.
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3Bake until edges are light brown, 12-14 minutes. Cool on pans 1 minute. Remove to wire racks to cool.
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