Recipe Ingredients
- 1 1/4 cups white sugar
- 1 cup butter
- 3 egg yolks
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
Pumpkin Spice Buttercream:
- 4 cups confectioners’ sugar
- 1/2 cup butter, room temp
- 5 tablespoons milk
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- 1 teaspoon vanilla extract
Recipe Directions
Sugar Cookies
- Preheat oven to 350 degrees F (180 degrees C). Lightly grease 2 cookie sheets.
- Cream together sugar and butter. Beat in egg yolks and vanilla extract.
- Add flour, baking soda, pumpkin pie spice, cinnamon and cream of tartar. Stir. (Note: dough will be firm, not like your normal cookie dough. Don’t worry it is supposed to be this way.)
- Form dough into walnut size balls and place 2 inches apart on cookie sheet. Don’t flatten. Bake 12 to 14 minutes, until tops are cracked and just turning color.
- Remove from cookie sheets and completely cool.
Pumpkin Spice Buttercream
- In a large bowl, cream together the confectioners’ sugar and butter until smooth. Gradually mix in the milk and almond or vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.
