经典南瓜饼干

Name: 经典南瓜饼干
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 36 servings
Ingredients: 2.5 cup 通用面粉; 1 tsp 小苏打; 1 tsp 泡打粉; 0.5 tsp 盐; 1 tsp 磨碎的肉桂; 0.5 tsp 磨碎的肉豆蔻; 0.25 tsp 磨碎的生姜; 0.5 cup 无盐黄油软化至室温; 1 cup 砂糖; 0.5 cup 浅红糖 压实; 1 罐南瓜泥; 1 tsp 香草提取物; 2 个 鸡蛋 大，室温; 3 tbsp 无盐黄油; 2 cup 糖粉 筛过; 3 tbsp 全脂牛奶; 0.5 tsp 香草提取物; 1 pinch 盐

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.

经典南瓜饼干

甜点45 分钟36 份简单

关于此食谱

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.