Halloween Baking - PUMPKIN SPICE PUMPKIN COOKIES

To celebrate the spooky season here's how to make some festive cookies! Check out our book available now - http://danandphilbook.com Merch! http://danandphilshop.com Dan: Subscribe - http://youtube.com/subscription_cente... Twitter - Twitter: danielhowell Instagram - Instagram: danielhowell Facebook - Facebook: danisnotonfire Tumblr - Tumblr: danielhowell Merch - http://shop.danielhowell.com Phil: Subscribe - http://youtube.com/subscription_cente... Twitter - Twitter: AmazingPhil Facebook - Facebook: AmazingPhil Tumblr - Tumblr: AmazingPhil Instagram - Instagram: Amazingphil Temporary recipe and instructions until I get my sassily reworded versions tomorrow: 4¾ cups all-purpose flour 1 teaspoon baking soda ¾ teaspoon salt 2 teaspoons ground cinnamon 1½ teaspoons ground ginger 1 cup (2 sticks) unsalted butter, room temperature 1¾ cups granulated sugar 2 large eggs 1 teaspoon pure vanilla extract ½ cup light or dark molasses In a medium mixing bowl, combine flour, baking soda, salt, cinnamon, and ginger; whisk together to mix. Set aside. In a large bowl of an electric mixer, combine butter and sugar; cream together until mixture appears light and fluffy (if you don't have a mixer, you can do this step by hand). Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add eggs, vanilla, and molasses; beat until thoroughly mixed. Add flour mixture, stir until well mixed. Form dough into two 6 inch flattened disks and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours. Tip: The dough may be refrigerated at this point for up to 3 days or frozen for up to 1 month. Preheat oven to 375 degrees F (190 degrees c). Baking sheets may be ungreased, lined with parchment paper, or lined with a non-stick baking mat. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to a ¼ inch thickness. Cut dough into desired shapes using a cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.) Bake: Place cutout dough 2 inches apart on baking sheets. Bake 11 minutes or until cookies are set. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.