We love all of the candy and goodies that Halloween brings, but sometimes it’s nice to spend some time with your family and make some homemade goodies as well! These sugar cookies are a delightful blend of lavender and spice, and are so much fun to decorate!
3 cups all-purpose flour
1 cup sugar
2 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoon Culinary Lavender, chopped or crushed
1 cup butter (salted)
1 1/2 teaspoon vanilla extract
1. Line two cookie sheets with parchment paper
2. In mixing bowl, cream butter and sugar until light and fluffy. Mix in egg and vanilla.
3. In separate bowl, combine flour, pumpkin pie spice, and lavender with a fork. Slowly add the flour mixture to the butter mixture while mixing.
4. Roll dough 1/4 inch thick and cut into shapes. Transfer to cookie sheet and bake at 350 degrees F for 10-15 minutes, or until edges are golden. Transfer to racks to cool.
Tip 1: These cookies are definitely better the next day: we left the cookies in the oven until golden (19 min), and they were pretty crispy- we feared they were way too overcooked. But once iced, and left overnight, they became soft and moist!
Tip 2: These cookies are also perfect for Thanksgiving, so go ahead: make a double batch, through half the dough in the freezer, and in November we’ll show you a quick and easy way to decorate them as Turkey Cookies!
4 cups powdered sugar
6 Tablespoons milk
6 Tablespoons light corn syrup
1 teaspoon almond extract
1. Mix sugar and milk with a whisk or a fork until smooth. Mix in corn syrup and almond extract. Icing should be thin, forming a drizzle. This consistency is the flood icing, the background for the cookies. Split icing into several bowls- one for each color (We kept white as the flood icing and dyed a quarter of the icing black). With all but the flood icing, mix in a little more powdered sugar to thicken the icing, which will allow it to keep its shape once piped.
2. Transfer icing to disposable decorating bags (or ziplock bags, if you’re like us and aren’t stocked up).
3. To make the background, make a pool of white icing in the center of the cookie and use a knife or spoon to spread towardthe edges.
4. For the spiderweb, pipe a thin line of black icing in a large spiral pattern. Then use a toothpick to drag from the center of the cookie toward the edges.
5. Let dry overnight. Glace icing won’t be as hard as royal icing, but it will harden so that the cookies are stackable.
Note: We thought the spiderweb design was too cute to pass up (and we didn’t have a pumpkin cookie cutter), but you could easily use orange, brown, and green icing to decorate pumpkin shapes- which might be better suited to this recipe, given that they are, after all, Lavender Pumpkin Spice Cookies.