It's less than two weeks until the start of fall, y'all! Are you as excited about it as I am? Pumpkins, apple cider, Halloween, bonfires, sweaters.... It's my favourite time of the year! (Shhh, I know it's still 90F out. Don't spoil my fun!)
Anyway, here's a great recipe to get you into the fall mood! Try these soon, with a nice hot cup of apple cider or pumpkin spice latte, whichever you prefer. :-)
Pumpkin Spice Honey Cookies
Ingredients:
1/2 cup (1 stick) unsalted butter, softened
3/4 cup light brown sugar, packed
1 large egg
1/4 cup honey (I used clover from TJs)
2 tablespoons pumpkin pie spice (yes tablespoons, not teaspoons)
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons corn starch
1 teaspoon baking soda
pinch salt, optional and to taste
3/4 cup light brown sugar, packed
1 large egg
1/4 cup honey (I used clover from TJs)
2 tablespoons pumpkin pie spice (yes tablespoons, not teaspoons)
1 tablespoon vanilla extract
2 cups all-purpose flour
2 teaspoons corn starch
1 teaspoon baking soda
pinch salt, optional and to taste
Directions:
- In 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 colour and fluffy, stop to scrape down the sides of the bowl several times.
- 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.
- Using a medium 2-inch cookie scoop, form heaping two tablespoon mounds (it will make between 15 and 20). Place mounds on a large plate, flatten mounds very slightly with your palm, cover with plastic wrap, 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, and these are supposed to be thick and puffy.
- 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 (no more than 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 centre. 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. Allow cookies to cool on the baking sheet for about 5-10 minutes before removing and transferring to a rack to finish cooling.
- Store 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.
NOTE: Because of the honey in this batter, they will be limp and wet, so you MUST chill the dough thoroughly before baking.
