Easy Cream Cheesy Pumpkin Spice Cut Out Cookies [eggless]
Cut-out cookies that are rich and creamy, hint of warmth from pumpkin spice in the dough, and sweetened with a maple cinnamon icing. No eggs required!
Equipment
- Hand mixer
- various cookie cutters
- Rolling Pin
Ingredients
- 4 oz softened plain cream cheese (1/2 a package/brick)
- 6 tablespoons salted butter softened
- 1/2 cup granulated white sugar
- 1 teaspoon vanilla extract
- 1½ cups all purpose flour
- 1/4 teaspoon baking soda
- 1 teaspoon pumpkin spice
- 1/8 teaspoon salt
Maple Cinnamon Icing
- 3/4 cup powdered sugar
- 3 tablespoons hot water
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 2 teaspoons pure maple syrup
- 1/8 teaspoon pumpkin spice optional
Instructions
Cookies
- In a medium mixing bowl, beat the softened cream cheese, butter and sugar until well mixed. Stir in vanilla extract until fully combined.
- To the wet ingredients, add flour, baking soda, pumpkin spice, and a dash of salt. Stir well, until dough comes together. Cover bowl with plastic wrap and refrigerate for minimum 30 minutes.
- Preheat oven to 350°F and lightly flour a clean, dry surface, Roll out the dough into an even layer approximately 1/4 inch thick, or thicker. Cut out desired shapes and place on parchment lined cookie sheet. Spacing cookies about 1-2 inches from one another. Re-roll extra dough and repeat process, adding flour as needed. Bake 10-12 minutes or until edges and bottoms are lightly browned. Cool completely before icing.
Maple Cinnamon icing
- In a shallow but wide dish (4 cup pyrex food storage container works well), combine powdered sugar and hot water, and mix. Stir in vanilla, cinnamon, maple syrup and dash of pumpkin spice. Mix until smooth shiny icing appears.
Notes
*Tips, tricks and substitutions
*Initially use softened butter and cream cheese while making the cookie dough.
Chill the dough- After the dough is made, make sure the butter in the dough has had time to firm up in the fridge (use freezer in a pinch.)
Add flour-Lightly flour the counter/work space you are using to roll dough out on. Add more flour as needed if cookies seem to be falling apart from the transition of counter to baking sheet.
Make them thicker- aim for around 1/4 inch to 3/8ths of an inch. Approximately around the thickness of a straw or the wide end of a chopstick. If they can't hold up, roll dough out again thicker. Bakery quality cut out cookies aren't thin and flimsy.
*Recipe can be easily doubled