How do I keep the dough from sticking to my rolling pin?

You can lightly dust your rolling pin and the top of the dough with flour to keep from sticking.

Why do my cookies keep sticking to the counter?

As you roll the dough, any flour you lightly dust on your counter will get absorbed. So I like to roll my dough and shift it between rolls to make sure it’s not sticking. If it starts to stick, add a little more flour (a light dusting!).

What’s the best thickness for cookies?

I recommend anywhere from ¼ to ⅜ inch thick. Anything thinner will turn out crispy. I love using a rolling pin with guides for a consistent thickness.

Why did my cookies bubble up on top?

Incorporating too much air into the dough, especially from re-rolling it multiple times, can cause this to happen. Once you pull the cookies from the oven, gently press down the bubbles with a spatula to flatten.

Pumpkin Spice Cutout Cookies (No Chill)

Description

These Pumpkin Spice Cutout Cookies have a soft and chewy texture just like your favorite cutout cookies, but with the rich flavors of fall mixed in! They come together with just 10 simple ingredients, and it’s a no-chill recipe that holds its shape in the oven!

Ingredients

Scale

226 g (1 cup) unsalted butter, at room temperature
150 g (3/4 cup) light brown sugar
100 g (1/2 cup) granulated sugar
60 g (1/4 cup) pure pumpkin puree
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
455 g (3 1/2 cups) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon pumpkin pie spice

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Instructions

Preheat oven to 350°F. Line two large baking sheets with parchment paper.
In a large bowl using a hand-held mixer or stand mixer with the paddle attachment, beat the butter on medium speed until completely smooth and creamy. Add the sugars and mix on medium speed until fluffy and light in color. Add the pumpkin and mix until combined.
Mix in eggs one at a time, scraping down the sides and bottom of the bowl after each addition. Mix in vanilla.
In a separate medium bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice. On low speed, slowly add the flour mixture to the butter mixture just until combined.
On a lightly floured surface, roll half of the dough to 1/4-inch thickness and cut into shapes using cookie cutters. Re-roll the remaining dough and continue cutting until all is used. Repeat with the second piece of dough.
Arrange the cookies on prepared baking sheets 2-3 inches apart. Bake for 9-11 minutes. Allow to rest 2 minutes on the hot baking sheet, then transfer to a wire rack to completely cool.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Cookies
Method: Baking