Glazed Pumpkin Spice Cookies

 Glazed Pumpkin Spice Cookies

Recipe by: luckybites

Makes about 3 dozen 2.5" cookies

1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar

3/4 cup light brown sugar, packed
3/4 tsp baking powder
3/4 tsp salt
3 tbsp pumpkin spice mix (recipe below)

1 egg
2 ½ cups all-purpose flour

2 cups confectioners' sugar 
6 tbsp warm water

pinch salt
3/4 tsp pumpkin spice mix (recipe below)

Pumpkin spice mix
1 tbsp Burlap & Barrel Ground Cinnamon
2 tsp ginger
½ tsp Burlap & Barrel Stone Nutmeg
½ tsp Burlap & Barrel Pemba Cloves
1/4 tsp Burlap & Barrel Allspice Berries
1/8 tsp ground Burlap & Barrel Cloud Forest Cardamom Seeds

Parchment paper or silicone baking mat
Wax paper

  1. Preheat oven to 350°. Line baking sheets with parchment paper or baking mat.
  2. Using a stand mixer with paddle attachment, cream butter and sugars on medium speed until well blended. Add baking powder, salt, pumpkin spice. mix for one minute. Add egg. mix until well-combined.
  3. Stir in flour just until incorporated and smooth, scraping down sides of the bowl as needed. Do not over mix. Dough should be firm and hold together well, but should no longer be sticky. It should easily fall away from sides of bowl and paddle. You may need to adjust flour quantity.
  4. Divide dough in thirds and place each third on a sheet of wax paper. form into a flat disc. Cover disc with another sheet of wax paper, sandwiching the dough between the two sheets.
  5. Roll out to a 1/4" thickness, smoothing any creases that develop in wax paper.
  6. Peel away & replace one sheet of wax paper (this will prevent dough from sticking when cutting cookies, and keep work surface clean). flip "sandwich" over & remove top sheet of wax paper, leaving other sheet underneath dough.
  7. Cut out cookies & place on baking sheet, 1" apart. 
  8. Roll out scraps & repeat, until all dough is used up. you may need to refrigerate the rolled out scraps if they become to warm & sticky. Repeat these steps with the other discs.
  9. Bake in a preheated oven 8-10 minutes, rotating pans halfway through. Bake until cookies are a golden around the edges. Cool 2 minutes on baking sheets. Place on wire racks to cool completely.
  10. To make glaze, blend water, powdered sugar, pumpkin spice mix and salt until smooth.
  11. Apply icing to completely cooled cookies. i like to dip cookie tops in the icing, allowing the excess to drip off before setting the cookie down to dry.
  12. Allow to dry for several hours before putting in an airtight container. store at room temperature for up to a week.


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