Total Time
27mins
Prep 15 mins
Cook 12 mins

I haven't tried this yet but they sound really good and I bet would go nice with a cup of Chia Tea. Work time does not include chilling time. Amount is an estimate depending on the size you make the cookies.

Ingredients Nutrition

Directions

  1. In a large bowl, sift or whisk together flour, pumpkin pie spice, ginger, allspice and cardamom; set aside.
  2. Combine butter, sugar and salt in large bowl. Using an electric mixer or wooden spoon, beat until light and fluffy. Add the egg yolks, one at a time, and beat until smooth. Using a small knife, split the vanilla bean in half, lengthwise. Scrape the seeds from both sides of the pod with the tip of the knife and add them to the butter-sugar mixture; beat to combine. Add in flour-spice mixture, 1 cup at a time, blending until fully incorporated.
  3. Divide the dough in half; wrap in plastic. Refrigerate at least one hour or until firm.
  4. Preheat oven to 350ºF. Line two baking sheets with parchment paper. Remove and unwrap 1/2 the dough on a lightly-floured surface. Roll out to 1/4-inch thick. Cut out shapes with cookie cutters and transfer to prepared baking sheets. Roll out scraps and repeat with remaining dough, re-chilling as necessary.
  5. Sprinkle with decorative colored sugar if desired; bake until golden brown, about 12 minutes.
  6. Cool on sheets or wire racks, frost if desired.
  7. Store in airtight container for up to one week.

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