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Pumpkin Spice Latte Amish Sugar Cookies

Soft, puffy, melt-in-your-mouth Amish Sugar Cookies, heavily spiced and heavily iced! Coffee flavor included! :) These Pumpkin Spice Latte Amish Sugar Cookies feature pumpkin spice and coffee both right in the cookie itself, and in the icing too! This Pumpkin Spice Latte Amish Sugar Cookies recipe is super easy and makes a big batch!
Course Cookies
Keyword amish sugar cookies, pumpkin cookies, pumpkin spice cookies, pumpkin spice latte, pumpkin spice latte amish sugar cookies, pumpkin spice latte cookies, pumpkin sugar cookies
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 48
Author Sarah

Ingredients

For cookies:

  • 1 cup butter softened
  • 1 cup vegetable or canola oil
  • 1 cup granulated sugar
  • 1 cup powdered sugar
  • 2 large eggs
  • 2 tsp. vanilla
  • 2 tsp. instant coffee granules
  • 1 tbsp. water
  • 4 1/2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. cream of tartar
  • 2 tsp. pumpkin pie spice

For icing:

  • 1/4 cup + 1-2 tbsp. strongly brewed coffee cooled
  • 1 tsp. instant coffee granules
  • 4 tbsp. butter melted
  • 1 tsp. vanilla
  • 1 1/2 tsp. pumpkin pie spice
  • 4 - 4 1/2 cups powdered sugar

Instructions

For cookies:

  • In a large mixing bowl, beat the butter, oil, and sugars until combined.
  • Beat in eggs and vanilla.
  • In a small bowl, whisk together instant coffee granules and water.
  • Add to mixing bowl, and beat until combined.
  • In a large bowl, whisk together flour, baking soda, cream of tartar, and pumpkin pie spice.
  • Gradually add flour mixture to the butter mixture, beating until just combined after each addition. Do not overmix.
  • Line baking sheets with parchment paper or silicone baking mats.
  • Drop dough by small teaspoonfuls onto baking sheets.
  • Bake at 375 for 8-11 minutes, or until edges and bottoms are lightly browned.
  • Remove to wire racks to cool.

For icing:

  • In a large bowl, whisk together 1/4 cup coffee and instant coffee granules.
  • Add butter, vanilla, pumpkin pie spice, and 4 cups powdered sugar, whisking until smooth.
  • Add additional coffee or powdered sugar, as needed, to achieve a thick, but spreadable consistency. It should be thicker than a glaze, and it shouldn't run off the cookie, but should be easily spreadable. 
  • Frost cookies, decorate as desired, and allow icing to set.

Notes

These are good for at least a week, but best within the first 3 days. After 3 days, they get crumbly and a bit on the drier side - still a delicious cookie though. 
These freeze really well! Iced or plain, they freeze beautifully.
I've made these Amish Sugar Cookies into Iced Almond Cookies, Iced Lemon Amish Sugar Cookies, Iced Orange Amish Sugar Cookies, Toasted Coconut Amish Sugar Cookies, Coconut Oil Amish Sugar Cookies, and Thin Crispy Amish Sugar Cookies!