Add butter, granulated sugar, and brown sugar to a medium bowl. Beat, using an electric mixer, for 3 to 5 minutes, or until light and fluffy. Beat in egg, vanilla, and molasses.
Have your pumpkin pie and cookies too. These cutout cookies combine all the fall-spiced flavors you love and are decorated like little slices of pie.
Servings and Ingredients
|1 c.||Hy-Vee unsalted butter, divided|
|½ c.||Hy-Vee granulated sugar|
|½ c.||Hy-Vee brown sugar, packed|
|1||Hy-Vee large egg|
|1 tbsp.||Hy-Vee vanilla extract|
|2 tsp.||mild molasses|
|2 ½ c.||Hy-Vee all-purpose flour|
|1 tsp.||Hy-Vee baking soda|
|2 tsp.||pumpkin pie spice|
|¼ tsp.||Hy-Vee salt|
Things To Grab
- 2 medium bowls
- electric mixer
- Rolling pin
- Cookie cutters, or sharp pairing knife
- Baking sheets
- Parchment paper
- Wire cooling rack
- Orange food coloring
- Piping bags
- Small star piping tip
In another medium bowl, sift together flour, baking soda, pumpkin pie spice, and salt. Beat flour mixture into butter mixture until combined. Cut dough in half, wrap in saranwrap, and refrigerate until chilled, about 2 hours.
Preheat oven to 375 degrees. Roll out dough to 1/4-inch-thickness on a lightly floured surface. Cut dough into 3-inch triangles and place on to a parchment-lined baking sheet.
Bake 8 to 10 minutes or until cookies are set and bottoms are light golden brown. Cool completely on a wire cooling rack.
If desired, decorate cookies by flooding with orange-tinted royal icing. Place thickened royal icing into a piping bag fitted with a small star piping tip and pipe onto center of cookies. Dust with additional pumpkin pie spice.
Related Content, Dessert
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 10mg
- Sodium: 35mg
- Total Carbohydrates: 8g
- Protein: 1g
Hy-Vee Test Kitchen