Spicy Pumpkin Batch sugar cookies are wonderful fall treats, but if you want to amp them up, make our nutmeg frosting. If you’re planning to serve these to children, remember that cookies will have caffeine unless you use decaffeinated Pumpkin Batch.
- 1cup of softened butter
- 1 1/2c sugar
- ¼ cup Pumpkin Batch ground coffee (not brewed)
- 1 vanilla
- 2 1/4cups flour
- 1 baking powder
- 1/2 cinnamon
- ½ nutmeg
- ½ tsp cloves
- 1/2 fine salt
Cream butter and sugar until very smooth
Add Pumpkin Batch ground coffee, eggs, vanilla, and still until well-combined and smooth
In a separate bowl, add flour, baking powder, cinnamon, nutmeg, cloves, and salt, and mix thoroughly
Add dry mixture into your batter a half cup at a time, stirring thoroughly each time.
Once the batter is well combined, move to an airtight container or wrap tightly in cling wrap, and refrigerate for at least two hours and up to 24 hours.
When you’re ready to make your cookies, preheat your over to 350
Roll out the dough on a floured surface, and, using a rolling pin, roll to about 1/2 inch thick.
Use a cookie cutter to out shapes and place on a parchment-lined baking sheet.
Bake 8-10 minutes, until slightly golden.
Cool completely. Store in an airtight container
¼ cup softened butter (1 stick)
½ teaspoon vanilla or maple syrup
2 Tbsp of milk or non-dairy milk
1 teaspoon ground nutmeg
3 cups of powdered or confectioners’ sugar
Orange (or a mix of red and yellow) food coloring (optional)
Whip or beat butter until smooth
Add vanilla or maple syrup, milk, and nutmeg and beat into the butter until smooth
Add confectioners’ sugar, ½ cup at a time, and blend until smooth. Continue adding until all sugar is used and the frosting is smooth.
If the final frosting is a bit runny, refrigerate for 30 minutes to firm it up.
Spread on cooled Pumpkin Batch Coffee Sugar Cookies.