Pumpkin Spice Shortbread Cookies
Pumpkin Spice Shortbread Cookies are packed with pumpkin spice. These cookies make the most delicious little treat for coffee or tea
Servings 24 cookies
Equipment
- 1 stand mixer or electric hand mixer
- 2 baking sheet pan
Ingredients
- 2 cups (240 gr) all-purpose flour
- 1 cup (226 gr) unsalted butter, softened
- ½ cup (100 gr) granulated white sugar
- ½ tsp salt
- 1 tsp pumpkin spice powder
Instructions
- In the mixing bowl add flour, salt and pumpkin spice. Sift and set aside.
- In the mixing bowl of stand mixer with the paddle attachement beat together the butter and sugar on the medium-high speed untill pale and fluffy. This takes about 2 minutes.
- Add flour mix and beat on low speed untill it all forms a stiff dough. Scape down the sides of the bowl with the spatula. Stop mixing as soon as dough comes together.
- Shape the dough into disk about 1-inch thick and cover with the plastic wrap. Place dough in the refrigerator to chill for 30- 45 minutes.
- Preheat oven to 350o F. Line two bakign sheets with parchment paper or Silikomart Air Mat.
- Roll the dough to 1/4 to 1/2-inch thick, rolling from the center outward in all directions. You can lift and rotate a bit after every few strokes. Dust with flour as needed to discourage sticking.
- Cut out cookies using round cookies cutter. Space the cookies about 1 inch apart on the baking sheet.
- Bake cookies for 20 minutes or untill they start to turn golden.
- Allow the cookies to cool on the baking sheet for 10 minutes, then move them to a wire rack to cool completely.