With a super simple, lightly sweetened dough, these are such a fun dessert!
Ingredients: – All-purpose flour – Cinnamon and pumpkin pie spice – Baking powder and salt – Unsalted butter – Maple syrup and molasses – Milk
Place all ingredients into a bowl and use your hand to mix together to form a dough. You'll want to be gentle but thorough to incorporate the butter into the dough.
Pop the dough into the fridge while you preheat the oven to 375°F and line two baking sheets with parchment paper.
Remove the dough from the fridge and place it between two pieces of lightly floured parchment paper. Roll the dough ¼ inch thick using a rolling pin.
Cut out the dough with your cookie cutters of choice and transfer the cookies to the prepared baking sheets.
Optional: Brush with milk to give them a slight sheen and top with coarse decorating sugar. Bake for 7-9 minutes, until lightly browned around the edges.
You can also make the dough and store it in plastic wrap or in a bag for up to a month in the fridge or 2 months in the freezer. Thaw at room temperature to use.
Tip: I used 1-inch cookie cutters here. If you are making larger cookies, they may take longer to bake.