Pumpkin Spice Sugar Cookies with Glace Icing

Pumpkin Spice Sugar Cookies

Ingredients:

3 cups all-purpose flour

1 cup sugar

1-1/2 tsp pumpkin pie spice (a mix of cinnamon, ginger, nutmeg, and allspice)

1 cup butter (salted)

1 egg

1-1/2 tsp vanilla

Prep. Line 2 cookie sheets with parchment paper.

Step 1. In mixer bowl, cream butter and sugar until light and fluffy. Mix in egg and vanilla.

Step 2. In a separate bowl, combine flour and pumpkin pie spice with a fork. Slowly add the flour mixture to the butter mixture, while mixing.

Step 3. Roll dough 1/4-inch thick, refrigerate for 20 minutes, then cut shapes. Transfer shapes to cookies sheets and bake for 10-15 minutes at 350 degrees F. Cookies are done when edges begin to turn golden brown. Transfer cookies to racks to cool.

Note: I had a hard time finding candy corn cookie cutters, so I used light weight circle-shaped cookie cutters and bent them into candy corn shapes.

For detailed instructions on rolling cookie dough, see this post.

Glace Icing. For recipe and instructions on how to make glace icing, see this post.

I used Spectrum Orange, Spectrum Lemon Yellow and Spectrum Bright White to dye the icing for this cookie set. All of the piping was done with a Wilton #2 tip.

To prevent the colors from running together, I decorated in three sections, allowing one section to dry before moving on to the next.

Orange Section. First I spread a light orange glace flood with the back of a spoon, forming the middle section of the candy corn. After letting this dry, I over-piped plaid and swirls with dark orange.

White section. This section was decorated with a white flood and sugar pearls. Wait until the flood is tacky before applying sugar pearls.

Yellow Section. Like the orange section, this was made by spreading a flood (light yellow), then over-piping (dark yellow.) This time I piped zig-zags.

Once the cookies have dried overnight, they can be stacked.