Halloween is fast approaching, and what would Halloween be without appropriately Halloween-ey pumpkin sugar cookies?! The sugar cookie recipe I’m sharing today can obviously be used to make any shape your heart desires–or your range of cookie cutters allow. And you can of course decorate those shapes in any fashion you please. But for Halloween and the fall season, nothing beats pumpkin cookies.
These sugar cookies are delicious, if I do say so myself. So often I’ve experienced sugar cookies that are beautiful to the eye, but don’t have much taste. I use a 1:1 ratio of sugar to butter and a little more vanilla extract than most sugar cookie recipes–1/2 a teaspoon more to be exact, for a total of 2.5 teaspoons.
Some sugar cookie recipes use almond extract. Not this one. I find that almond extract distracts from the classic taste of a sugar cookie, whereas the extra vanilla extract I add gives the cookies that extra punch of flavor.
It is SO important to chill the cookie dough for at least 2 hours, or it won’t be the right consistency to roll out and will become too soft very quickly. You should chill it for at least 2 hours and up to 3 days. If this sounds like a pain, just make the cookie dough one day, stick it in the fridge, and bake the cookies the next day! They’re worth it, I promise.