Ingredients
For the Cookies:
4 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 Tbsp Spicewalla Golden Collection flavour of your choice
1 Tbsp cocoa powder
1 cup of unsalted butter, softened to room temp.
1 ½ cups sugar
1 egg
1/2 cup sour cream
1 tsp vanilla
For the Golden Sugar Topping: (optional, feel free to sprinkle with plain sugar or sprinkles)
1 Tbsp Spicewalla Golden Milk Collection flavour of your choice
¼ cup sugar
Preparation
- Whisk together flour, baking powder, baking soda, salt, Golden Spice, and cocoa powder in a mixing bowl. Set aside.
- In the bowl of an electric mixer or large mixing bowl, beat together the butter, sugar, and egg at medium speed until light and fluffy (~4 minutes)
- At low speed, beat in the sour cream and vanilla until smooth.
- On low speed, gradually add in the flour mixture and beat until well combined.
- With a silicone spatula, bring the dough together into a ball, then divide it into 4 parts. Form each into a flat disc, cover in plastic wrap, then refrigerate for at least an hour, or up to overnight.
- When ready to bake, preheat the oven to 375°F. Line your baking sheets with parchment paper and set aside.
- On a generously dusted surface, roll out the first dough disc to ⅛” thickness. Cut out your bats, pumpkins (or desired shapes), and place them on the lined baking sheet 2” apart. Sprinkle cookies with Golden Mocha sugar or extra plain sugar. Add sprinkles if you’d like.
- Bake for 8-12 minutes until the edges start turning golden and cool on a wire rack. Repeat with the remaining dough.
