The Best Sugar Cookies
My no chill pumpkin spice sugar cookies with chocolate hazelnut spread is a hug in a bite. Satisfyingly buttery and spiced with a chocolate drizzle sounds pretty perfect to me! Thanksgiving holiday is around the corner and I always try to think of ways to help my friends entertain their kids and create fun, new traditions. No chill time required but there is a small prep step that starts with taking the butter out of the fridge overnight to soften, or 2-6 hours prior to baking. I recommend place your butter in an airtight container if your home stays on the cooler side during the Fall/Winter months. Okay, enough talk- let’s dig in!
If you love classic cookies like this, try these Eggless Chocolate Chip Cookies
Why You'll Love This The Best Sugar Cookies
- Soft, chewy texture with buttery flavor
- Easy to make with simple ingredients
- Perfect for decorating or cut-out cookies
- Great for holidays and special occasions
- Customizable with frosting, sprinkles, or flavors
For another classic dessert, try these Shortbread Cookie Bars
Thanksgiving Pumpkin Spice Sugar Cookies With Chocolate Hazelnut Spread! Fun For The Kids And Great Way To Whip Up Something Fast!
Key Ingredients You'll Need
- large bowl
- Hand beaters
- 9×13 baking sheet
- Parchment paper
- 1 cup butter (softened)
- 1 large egg
- 1 ¼ cups granulated sugar
- 1 teaspoon vanilla extract
- ⅓ cup 100% pumpkin puree
- 1 tablespoon pumpkin pie spice
- ½ teaspoon baking powder
- ½ teaspoons baking soda
- 1 teaspoon cornstarch
- Dash salt
- 2 ½ cups all-purpose flour (or gluten free flour)
- 1 jar Nucolato hazelnut spread
I highly recommend gathering your ingredients first so the process is seamless. You can use gluten free flour in place of regular flour as a 1:1 ratio. Next, whisk in baking soda, baking powder, cornstarch, and salt. The baking soda helps tenderize your cookie while the baking powder gives these babies a lift. Why cornstarch? A touch of cornstarch contains magical powers that soften your baked goods like nobody’s business. It is ideal to add into your cookies like I do sometimes in my one bowl cookie recipes. It isn’t mandatory in this recipe but I bet you will WOW yourself once you sink your teeth into one of these! Butter. Butter is the ultimate ingredient in any cookie. Try my favorite brand, even my BF said you REALLY can taste a difference. Lastly, the pumpkin and sugar. These are everything you need and Nucolato spread!
How to Make The Best Sugar Cookies
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Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Set aside.
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In a large mixing bowl, beat butter, egg, sugar, extract, pureep, spice, baking powder, baking soda, cornstarch, and salt together.
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Add your flour in two batches. Beat until combined.
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Roll or scoop dough into 1-inch thick balls. Place on cookie sheet. I do 8 at a time.
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Bake for 12-14 minutes. Leave on the cookie sheet for about 3 minutes to rest. The residual heat will continue to bake the centers.
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Repeat with the remaining dough.
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Drizzle with hazelnut spread and enjoy!
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Store leftovers in an airtight container. Good for 1 week on the counter top or refridgerator.
For another fun baking project, try these Cinnamon Rolls
For more delicious inspiration and video guides, be sure to follow Sugar Face Bakes on YouTube here.
Stacie’s Tricks & Tips
- Chill dough for easier rolling and shaping
- Don’t overbake to keep cookies soft
- Use parchment paper for even baking
- Roll evenly for uniform cookies
- Decorate after completely cooled
For more baking techniques, explore
The Best Baking Pan
The best baking sheet pan for these is a 9×13 baking pan. Why? These spread just a tad bit! Unless you chill the dough and scoop from chilled state. This goes for all cookies that have softened (not melted) butter in them because the butter is room temperatures and spread quickly when heated. No chill pumpkin spice sugar cookies with chocolate hazelnut spread doesn’t need to be chilled but it wouldn’t hurt. Depends if you like thin or thick cookies! I will recommend after using your 1-inch cookie scoop to let the dough rest on the pan for about 2-3 minutes and then pop them in the oven. So maybe wait to preheat your oven after you make your dough. My mom always just used a big spoon to scoop dough in place of a scoop, use whatever you like.
Sugar Cookie Flavors
Pumpkin spice is the preferred flavor in my home, but you can easily omit the pumpkin puree and spice without altering the recipe. I love the puree because I use the rest to make overnight oats or add the rest to my banana breads. The puree itself adds no flavor, that is the job for the pumpkin spice. It can’t hurt to add some iron to your cookie and provide some festive colors to the Thanksgiving dessert table. I love this recipe as is with or without the pumpkin. A fun favorite is to add cinnamon or almond extract in place of vanilla extract. You can also roll the dough ball into some sugar to give these just a bit of outer texture. I can’t wait to see what you do with this recipe! If you are just feeling lazy, try my ready made cookie mix and add the wet ingredients! Only use about 1-2 tablespoons pumpkin puree then the rest to my pumpkin bar recipe!
For the best results, I highly recommend using Caraway Home non-toxic bakeware—use code STACIE at checkout for a special discount!
No Chill Pumpkin Spice Sugar Cookies With Chocolate Hazelnut Spread
Equipment
- 1 large bowl
- Hand beaters
- 9x13 baking sheet
- Parchment paper
Ingredients
- 1 cup butter softened
- 1 large egg
- 1 ¼ cups granulated sugar
- 1 teaspoon vanilla extract
- ⅓ cup 100% pumpkin puree
- 1 tablespoon pumpkin pie spice
- ½ teaspoon baking powder
- ½ teaspoons baking soda
- 1 teaspoon cornstarch
- Dash salt
- 2 ½ cups all-purpose flour or gluten free flour
- 1 jar Nucolato hazelnut spread
Instructions
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Set aside.
- In a large mixing bowl, beat butter, egg, sugar, extract, pureep, spice, baking powder, baking soda, cornstarch, and salt together.
- Add your flour in two batches. Beat until combined.
- Roll or scoop dough into 1-inch thick balls. Place on cookie sheet. I do 8 at a time.
- Bake for 12-14 minutes. Leave on the cookie sheet for about 3 minutes to rest. The residual heat will continue to bake the centers.
- Repeat with the remaining dough.
- Drizzle with hazelnut spread and enjoy!
- Store leftovers in an airtight container. Good for 1 week on the counter top or refridgerator.
Frequently Asked Questions
Can I make sugar cookies without chilling the dough?
Yes, sugar cookies can be made without chilling the dough, but chilling improves texture and makes the dough easier to handle. If skipping chilling, the cookies may spread more during baking.
How long do sugar cookies last?
Sugar cookies last up to 5 days at room temperature when stored in an airtight container. Decorated cookies may last slightly longer if kept properly sealed.
Can I freeze sugar cookies?
Yes, sugar cookies freeze well for up to 2 months. You can freeze baked cookies or raw dough. Thaw in the refrigerator before baking or serving.
Can I make sugar cookies ahead of time?
Yes, sugar cookies can be made ahead. The dough can be refrigerated for up to 2 days or frozen for longer storage. Baked cookies can also be stored in advance and decorated later.
Why did my sugar cookies spread too much?
Sugar cookies spread too much if the dough is too warm or if there is too much butter. Chilling the dough and measuring ingredients carefully helps prevent spreading.
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