To the bowl of a stand mixer fitted with the paddle attachment,
combine the butter, sugar, egg, and beat on medium-high speed
until well-creamed, light and fluffy, about 5 minutes (or use a hand
mixer and beat for at least 7 minutes). Do not shortcut the
creaming process; make sure dough is very light in color and fluffy,
stop to scrape down the sides of the bowl as necessary.
Stop, scrape down the sides of the bowl, and add the honey,
pumpkin pie spice, vanilla, and beat on medium-high speed until
combined and smooth, about 2 minutes.
Stop, scrape down the sides of the bowl, and add the flour,
cornstarch, baking soda, optional salt, and mix until just combined,
about 1 minute.
Using a medium 2-inch cookie scoop, form heaping two tablespoon
mounds (I made 17). Place mounds on a large plate, flatten mounds
very slightly with your palm, cover with plasticwrap, and refrigerate
for at least 3 hours, or up to 5 days, before baking. Do not bake
with warm dough because cookies will spread and bake thinner and
flatter.
Preheat oven to 350F, line baking sheets with Silpats, or spray with
cooking spray. Place mounds on baking sheets, spaced at least 2
inches apart (I bake 8 cookies per sheet). Bake for 8 to 9 minutes,
or until edges have set and tops are just beginning to set, even if
undercooked, pale, and glossy in the center.
Do not bake longer than 9 minutes for soft cookies because they
firm up as they cool; bake for 9-10 minutes if you like firmer
cookies (The cookies shown in the photos were baked with dough
that had been chilled overnight, allowed to come to room temp for
10 minutes while oven preheated, and were baked for 8 minutes).
Allow cookies to cool on the baking sheet for about 5 minutes
before removing and transferring to a rack to finish cooling.
Store cookies airtight at room temperature for up to 1 week, or in
the freezer for up to 4 months. Alternatively, unbaked cookie
dough can be stored airtight in the refrigerator for up to 5 days, so
consider baking only as many cookies as desired and save the
remaining dough to be baked in the future when desired.
Originally Submitted
2/23/2015
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