Mix all the cookie ingredients in one bowl- dough will be a slightly sticky.
Chill dough for at least 1 hour to firm up cookies. Longer is better. You can chill this for up to 36 hours when wrapped tightly.
Preheat oven to 350°F.
Line two medium or one large cookie baking sheets with parchment paper.
Form tablespoon-sized balls of dough.
Add sugar and spice to a bowl and whisk.
Dip each cookie in the mixture and coat.
Bake cookies for 8-9 minutes. Be careful that the bottoms do not get too toasty.
Move cookies to a cooling rack and cool for 10 minutes.
Store cooled cookies for up to 5 days in an airtight container.
Nutritional values may vary and are meant to be a guide.
Do you need to chill the dough?In short, yes! Chilling the dough is important for this recipe so that your cookies bake up nicely and do not spread thin and flat. You need a minimal one hour of chill time, but you can ideally chill the dough for up to 36 hours.To chill, form dough into a log shape and wrap tightly with multiple layers of plastic wrap. This will prevent the dough from drying out.How to freeze the doughIf you would like to freeze these cookies, be sure to form tablespoon sized cookie dough balls. Do not roll the dough in pumpkin spice and sugar! Do this before baking. Line them on a cookie sheet and put the whole sheet in the freezer. Once dough balls are frozen solid, put them in an airtight freezer-safe container and store for up to 3 months. They will need 1-2 additional baking minutes per batch.