Ingredients
Unsalted butter (room temperature), 3/4 cup (170g)
Full-fat cream cheese (room temperature), 1/2 cup (113g)
Granulated sugar, 1 1/2 cups (300g)
Large egg (room temperature), 1
Vanilla extract or vanilla bean paste, 2 tsp (8g)
All-purpose flour, 3 cups (390g)
Cornstarch, 1 Tbsp (8g)
Pumpkin spice (optional), 1 1/2 tsp
Fine salt, 1 tsp
Baking powder, 1/2 tsp
Powdered sugar (for icing), 3 1/2 cups (454g)
Maple syrup (for icing), 1/4 cup (60ml)
Instructions
In a large bowl, cream butter and cream cheese until smooth.
Add granulated sugar and mix until light and fluffy.
Beat in egg and vanilla until fully incorporated.
In a separate bowl, whisk flour, cornstarch, pumpkin spice, salt, and baking powder.
Gradually fold dry ingredients into wet mixture until a thick dough forms.
Divide dough into 2 discs, wrap in plastic, and chill for 30 minutes.
Preheat oven to 350°F (175°C). Roll out one disc to 1/4-inch thickness.
Cut into pie shapes using a template and 24–30 slices total.
Chill cut-out cookies on baking sheets for 15 minutes.
Bake for 9–12 minutes, until edges are lightly golden. Cool completely.
For icing: Whisk powdered sugar, 2 tbsp reserved powdered sugar (for dusting), and maple syrup until smooth. Add more syrup for desired consistency.
Pipsgle icing over cooled cookies in patterns. Let set undisturbed for 24 hours.
Notes
Dairy-free: Use vegan butter and non-dairy cream cheese.
Icing can be prepared 24 hours in advance.
Cookies keep in airtight containers for 5 days.
Pumpkin spice can be omitted for vanilla version.
- Prep Time: 60
- Cook Time: 30
- Category: Dessert Ideas
- Method: Baking
- Cuisine: American
- Diet: Vegetarian