SOFT PUMPKIN SUGAR COOKIES
How is it oct 31st already?! I seriously have no idea where this month went. Sure, we were busy (roasting veggies, picking apples and traveling), but still -- I am totally not ready for november. November means cold, and november almost always means snow flurries. Eek.
So for now, I'm ignoring the fact that when I wake up tomorrow, it will be november. Instead, I'm choosing to focus on pumpkins, costumes, eating too many mini coffee crisps and cookies. These cookies. Happy Halloween !!
SOFT PUMPKIN SUGAR COOKIES // makes 2-3 dozen
1/2 cup (one stick) butter, softened
1 cup brown sugar
3/4 cup pumpkin puree
1/4 cup plain greek yogurt
1 1/2 tsp vanilla extract
2 cup all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
What to do:
In the bowl of a stand mixer fitted with the paddle, cream together the butter and sugar. Add the pumpkin, yogurt and vanilla and continue to mix until combined.
In a separate bowl, whisk together the dry ingredients. Transfer the flour mixture into the stand mixer and beat on medium speed until combined. Scrape down the sides of the bowl as you go, if need be.
Gather the dough into a ball, cover with plastic wrap and refrigerate for 2 hours.
Preheat oven to 350. Line 2 baking sheets with parchment paper.
Remove the dough from the fridge and divide into 4. The dough will be super sticky, so use as much flour as you need along the way. Generously flour your countertop, and roll out 1 piece of dough, about 1/8" thick (flour the rolling pin as well). Use your cookie cutter to cut the dough and transfer to the baking sheet. Continue with the remainder of the dough, adding more flour to your counter as you go.
Once all the cookies are placed on the parchment, go wild with your sprinkles!
Bake for 12-15 minutes until the bottoms start to brown. Transfer to a wire rack and let cool.