经典南瓜饼干
甜点45 分钟36 份简单关于此食谱
柔软、蓬松、香料味温暖——这些经典南瓜饼干是深受欢迎的秋季必备。由真正的南瓜泥和一系列舒适香料制成，它们烤出来特别柔软，蛋糕般的质地在嘴里融化。最后淋上简单的黑油黄油釉，是那种在任何聚会上都会迅速消失的自制饼干。
步骤说明
- 1
Preheat your Oven to ![350°F]. Line two large Baking Sheet with Parchment Paper and set aside.
- 2
In a Mixing Bowl, whisk together the All-Purpose Flour, Baking Soda, Baking Powder, Salt, Cinnamon, Nutmeg, Ginger, and cloves until well combined. Set aside.
- 3
In a large Mixing Bowl, beat the softened Butter with the Granulated Sugar and Light Brown Sugar using a Hand Mixer or Stand Mixer on ^[medium speed] until light and fluffy, about 2–3 minutes.
- 4
Add the Pumpkin Puree, Eggs, and Vanilla Extract to the butter-sugar mixture. Beat on ^[medium speed] until fully combined and smooth, about 1 minute. The batter will look slightly curdled — that's normal.
- 5
Add the dry ingredients to the wet ingredients and mix on ^[low speed] (or fold by hand with a Spatula) just until no dry streaks remain. Do not overmix — the dough will be soft and sticky, more like a thick batter than a traditional cookie dough.
- 6
Drop rounded tablespoons of dough onto the prepared Baking Sheet, spacing them about 2 inches apart. Smooth the tops slightly with the back of a spoon if desired — they won't spread much.
- 7
Bake for 12–14 minutes, until the tops are set and a toothpick inserted into the center comes out clean. The cookies should spring back lightly when touched. Do not overbake — they should look just barely done.
- 8
Let the cookies cool on the Baking Sheet for 5 minutes, then transfer to a Wire Rack to cool completely before glazing.
- 9
In a small Saucepan over ^[medium heat], melt the Butter and continue cooking, swirling the pan frequently, until the Butter turns golden amber and smells nutty, about 3–4 minutes. Watch it carefully — it can go from browned to burned quickly. Remove from heat immediately.
- 10
Whisk the sifted Powdered Sugar, Milk, Vanilla Extract, and pinch of Salt into the browned Butter until smooth. The glaze should be thick but pourable — like a thin icing. Add an extra teaspoon of Milk at a time if needed to reach the right consistency.
- 11
Once the cookies are completely cool, spoon or drizzle about 1 teaspoon of glaze over each cookie and let it set for 15–20 minutes at room temperature before serving or stacking.
