These cookies!! I’m trying to decide how to describe them. Fall, spicy, soft, chewy, melt in your mouth. They are really, really good. I was a little skeptical about the kiddos liking them because of all the spices (they can be weird like that sometimes), but they loved them, too! Ella actually helped to make them and we shared with some of the neighbor friends to a big thumbs up.
If you want to read a great blog with lots of irresistible recipes and photos you will have to check out Averie Cooks. My only issue with her blog is that I want to make EVERYTHING!! As a food blogger that is a problem because usually if I bake something then I will want to blog about it. I mean, I can’t have my whole blog about recipes from another site…I can’t, right? So I will just tell you to go and check it out. I also made these little muffins and they were awesome, too!
Enjoy these cookies. They would be a good option for a Christmas cookie tray, too.
Source: Averie Cooks
- ½ cup unsalted butter, softened
- ¾ cup light brown sugar, packed
- 1 large egg
- ¼ cup honey
- 2 tablespoons pumpkin pie spice
- 1 tablespoon vanilla extract
- 2 cups flour (I used ½ cup KAF Whole Wheat White Flour which might make mine a little less puffy than hers)
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- Pinch of salt
- In your stand mixer cream the butter, eggs and sugar for about 5 minutes scraping down the sides as needed. The mixture will be light and fluffy.
- Add the honey, pumpkin pie spice and vanilla and mix another 2 minutes.
- Add the flour, cornstarch, baking soda and pinch of salt. Mix until just combined and everything is incorporated.
- With your cookie scoop form heaping mounds of dough on a platter and push down slightly on the dough to flatten. Refrigerate the dough for 3 hours minimum or overnight.
- When you are ready to bake, preheat your oven to 350 and place dough on your prepared baking sheets. Bake cookies for 8-9 minutes, but no longer than 9. Your cookies might look a bit undercooked, but that is fine as they will set as they cool. Allow to cool on the cookie sheet for about 5 minutes and then transfer to a baking rack until completely cool.