Pumpkin Sugar Cookies

1. In the bowl of a stand mixer fitted with the paddle attachment, mix together the butter, sugar, and extracts on medium speed until creamy. Add the egg and pumpkin puree, and mix to incorporate. Stop the mixer, scrape down the sides of the bowl and mix again until well-blended.

   In a bowl, whisk together the flour, pumpkin spice, and salt. Dump it all into the bowl of the mixer and mix on low speed to blend. Stop the mixer and scrape down the flour clinging to the sides of the bowl and mix again on low speed until incorporated.

2. Remove the dough from the bowl and divide it into two balls. Place one ball on a sheet of parchment paper, flatten it slightly, place another sheet of parchment paper on top and roll out, using rolling sticks for even thickness. Repeat with the other ball of dough. Flip a baking sheet upside-down and slide both sheets of dough onto it, then place the baking sheet in the fridge to chill the dough, about 25-30 minutes. While the dough is chilling, line baking sheets with parchment paper and set aside.

   Once the dough is chilled, remove one of the doughs and place it on the kitchen counter. Peel off the top sheet of parchment paper and cut desired shapes, placing them on the prepared baking sheets. Repeat with other sheet of dough. This dough can be re-rolled without problems, yay! The dough can spread every-so-slightly during baking, so it’s always safe to space the cookies 1-2 inches apart. 

   Once the cookies have all been cut, place the baking sheets with the cut cookies into the freezer for 25-30 minutes. Having very cold dough helps the cookies maintain their shapes while baking.

3. Preheat oven to 350 degrees F. Once the cut cookies are completely chilled, transfer to the oven and bake for 8-12 minutes, until cookies are just barely brown around the edges. Bake time depends on cookie size. Allow the cookies to cool on the baking sheets for about 10 minutes, then transfer to a wire rack to cool completely.