Autumn Spice Sugar Cookies

Votes: 1

Time: 2 hours 30 minutes
Complexity: easily
Servings: 30

The dough for these spicy autumn cookies is easy to make in a food processor and is very similar to pie dough, but with softened butter. Start by grinding the sugar until the cookies are crispy and tender. Any autumn-themed cookie cutters will work for shaping. Decorate the finished cookies with colorful royal icing and decorations. These could include nuts, colored sugar, or small candies.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cookie

1 cup granulated sugar
2.5 cups premium flour
1 teaspoon pumpkin pie spice mix
1/4 tsp baking powder
Fine salt
165g unsalted butter, cut into small pieces, at room temperature
1 large egg, lightly beaten
1 tsp vanilla extract

Royal icing

2 tbsp. dry egg white
450 g powdered sugar (4 tbsp.)
Food colorings

Decor

Candy corn, pecans, and decorative sugar

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, eggs, pumpkin pie spice

Cooking the dish according to the recipe:

Cookie:

Place the sugar in a food processor and pulse a few times to combine. Add the flour, pumpkin pie spice, baking powder, and 1/2 teaspoon of salt and pulse to combine. Add the butter and pulse until all the butter is incorporated into the flour and the mixture resembles wet sand. Add the egg and vanilla extract and pulse until the mixture forms large clumps.
Place the dough on a clean work surface and knead it a few times to form a ball. Divide the dough in half, form into two 0.5 cm thick disks, wrap in plastic wrap, and refrigerate until firm, about 1 hour.

Position a rack in the center of the oven and preheat to 350°F (175°C). Line 2 baking sheets with parchment paper.
Let the dough rest at room temperature for a few minutes to make it easier to roll out. Place 1 disk of dough between two sheets of parchment paper and roll it out to a thickness of 0.3 cm. Cut out any shapes you like and place them on one of the prepared baking sheets, spacing them 5 cm apart.
Bake the cookies until deep golden brown on the bottom, 10-12 minutes. Let them cool on the baking sheet to set, then transfer them to a wire rack and let them cool completely. Repeat with the remaining dough. Gently gather all the scraps into a ball and shape into another disc. Refrigerate the dough to set, then roll it out again and cut out as many cookies as possible.
Glaze:

Sift the dry egg whites and powdered sugar together into a large bowl and add 6 tablespoons of water. Beat with a mixer on medium-high speed until the icing is glossy and holds soft peaks, 3-4 minutes. Add food coloring, if using, or divide the icing into several portions and tint them differently. Decorate the cookies with the icing. Cookies can be stored in a tightly sealed container at room temperature for up to 3 days..