Tis' the season to bake and decorate! October is the perfect time of year to get cozy, pull out your favorite holiday recipes and get to baking! We are sharing a seasonal cookie dough recipe that not only has a hint of pumpkin spice, but is easy to make and great for Fall, Halloween, and Thanksgiving.
1 cup butter, softened
2 Large eggs, room temperature
2-3/4 Cups all -purpose flour
2 Tablespoons pumpkin pie spice
2 Cups of granulated sugar
Cinnamon sugar, optional
1. Choose festive shaped cookie cutters.
2. Grab your Crazy Chicken Lady Egg Tray and get to crackin'.
In 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.
3. Measure with love and mix all your ingredients.
Preheat 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.
4. Bake, decorate, and enjoy!
Bake until edges are light brown, 12-14 minutes. Cool on pans 1 minute. Remove to wire racks to cool.
Freeze option: 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.