Maple Iced Pumpkin Sugar Cookies

In a large mixing bowl, combine the first 7 ingredients. Mix well, until smooth. Add flour in 1 cup increments, mixing just until combined after each addition (total flour is 4 cups plus 2 Tablespoons). Add the rest of the ingredients and mix well.

Cover dough and refrigerate at least one hour.

Once dough has chilled, preheat oven to 350 degrees (F) and take the dough out of the fridge. Scoop out spoonfuls of dough, roll them into balls, and place on an ungreased cookie sheet. Next, get a drinking glass with a flat bottom. Butter the bottom of the glass, dip it in additional sugar, and use it to flatten each ball into a disc.

Bake cookies for 9-11 minutes until just set.

For the Icing:

Mix ingredients together in a bowl. Add maple syrup until the icing is at your desired consistency- it should look a lot like royal icing. Transfer icing into a plastic baggie by putting the bag in a coffee mug with the open edges pulled over the sides of the mug. Seal the baggie, cut off the tip, and ice your cookies once they’re cool.

Alternate icing method: add enough maple syrup (or milk) to make your icing a thin glaze. Then simply dip the tops of your cookies in the glaze.