soft and puffy pumpkin spice honey cookies
Obtained online. http://www.averiecooks.com/2013/09/soft-and-puffy-pumpkin-spice-honey-cookies.html
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yield
17 serving(s)
prep time
10 Min
cook time
10 Min
method
Bake
Ingredients For soft and puffy pumpkin spice honey cookies
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1/2 cunsalted butter, softened
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3/4 clight brown sugar, packed
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1 lgegg
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1/4 choney
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2 Tbsppumpkin pie spice
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1 Tbspvanilla extract
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2 call-purpose flour
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2 tspcorn starch
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1 tspbaking soda
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pinch salt, optional and to taste
How To Make soft and puffy pumpkin spice honey cookies
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1To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, egg, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use a hand mixer and beat for at least 7 minutes). Do not shortcut the creaming process; make sure dough is very light in color and fluffy, stop to scrape down the sides of the bowl as necessary. Stop, scrape down the sides of the bowl, and add the honey, pumpkin pie spice, vanilla, and beat on medium-high speed until combined and smooth, about 2 minutes. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
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2Using a medium 2-inch cookie scoop, form heaping two tablespoon mounds (I made 17). Place mounds on a large plate, flatten mounds very slightly with your palm, cover with plasticwrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter. Preheat oven to 350F, line baking sheets with Silpats, or spray with cooking spray. Place mounds on baking sheets, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if undercooked, pale, and glossy in the center. Do not bake longer than 9 minutes for soft cookies because they firm up as they cool; bake for 9-10 minutes if you like firmer cookies (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 10 minutes while oven preheated, and were baked for 8 minutes). Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.
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3Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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