Ingredients
Units
Scale
- 8 ounces Tipperary Irish Butter, softened
- 1 whole egg + 1 egg yolk
- 1 cup brown sugar
- 1 tablespoon vanilla extract
- 3 cups AP flour, plus more for rolling out
- 1/2 teaspoon baking powder
- Pinch of salt
Toppings:
- 1/3 cup granulated sugar, for sprinkling
- 1 teaspoon pumpkin pie spice mix
- 1/3 cup milk or white chocolate for decorating
Instructions
- In a large bowl, blend together butter, eggs, sugar, and vanilla. Then beat until whipped.
- Add flour, baking powder, and salt. Mix until a soft but slightly sticky dough comes together.
- Cover and refrigerate for 20-30 minutes.
- Preheat oven to 350 degrees F. and line two cookie sheets with parchment paper.
- In a small bowl, whisk the granulated sugar with the pumpkin pie spice. Set aside.
- Divide the dough and roll it out to 1/4-inch thick. Use a pumpkin-shaped cookie cutter or any festive cookie cutter you want.
- Bake the cookies for about 7-8 minutes, depending on the range of your oven. The edges should be lightly golden.
- Remove the cookies and transfer to a wire rack to cool. Sprinkle the pumpkin spice sugar over the warm cookies.
- In a double-boiler, melt the chocolate and transfer to a piping bag.
- Outline the cookies and decorate as desired. Pop the cookies into the refrigerator for 10 minutes to let the chocolate set. Serve and enjoy!
- Prep Time: 10 minutes
- Inactive Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
