Pumpkin Spice Sugar Cookies

Sugar and Spice with pumpkin, make nice. Nice cookies, that is! These were a big hit with a group of teachers I know. I was hesitant whether to add the cream cheese glaze on top of these cookies but what was I thinking? Cream Cheese glaze?! That is tasty stuff and really puts the finishing touch for a flavor combination that goes over the top. Five stars all the way!!

Pumpkin Spice Sugar Cookies:

• 1 cup unsalted butter (2 sticks softened)
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 tablespoon vanilla
• 3 cups flour
• 3 tablespoons cornstarch
• 1 tablespoon pumpkin spice
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt

Cream Cheese Glaze:

• 3 ounces cream cheese softened
• 2 tablespoons corn syrup
• 4-1/2 cups powdered sugar sifted
• 1 tablespoon vanilla
• 1/4 cup milk plus more as needed

Instructions:

1. Cream butter and sugars on medium speed with your mixer.
2. Mix in eggs and vanilla until fully combined.
3. In a separate bowl whisk together flour, cornstarch, pumpkin spice, baking powder, and salt.
4. Slowly and carefully add your dry ingredients into the mixer with your wet ingredients.
5. Mix at a low speed and increase to medium only until your ingredients have fully combined. Don’t over mix.
6. Refrigerate dough for one hour. 
7. Preheat your oven to 375 degrees.
8. Roll dough out to about 1/4″ thickness and cut out shapes.
9. Bake on a parchment lined cookie sheet for 8-10 minutes. 
10. Cool on cookie sheet for a few minutes and then transfer your cookies to a wire cooling rack.
11. Once cool ice your cookies and store in an airtight container. 

Cream Cheese Glaze:

1. Combine room temperature cream cheese and corn syrup with your whisk attachment on your mixer at medium-high speed.
2. Slowly and carefully add the powdered sugar.
3. Add the vanilla.
4. Slowly add the milk until you reach desired consistency. You can make it thick enough to pipe a design on your cookies or you can make it thin enough to drizzle over your cookies. 
5. Once your cookies are iced, leave them out for 6-8 hours so the icing can set.
6. Once the icing has set you can store the cookies at room temperature in an airtight container.

Recipe from: The Farmer’s Daughter website