Comments on: Pumpkin Crinkle Cookies

By: Lynne

Lynne — Fri, 22 Sep 2023 19:34:27 +0000

In reply to Lora. Lora, I used unsalted butter, but you can use salted and decrease the amount of salt called for to 1/4 teaspoon if you'd like.

By: Lora

Lora — Thu, 21 Sep 2023 20:58:11 +0000

Do you use salted or unsalted butter?

By: Lynne

Lynne — Fri, 01 Sep 2023 13:24:33 +0000

In reply to Lucy-Ann Adam. Lucy-Ann, thank you! I'm so happy to hear that!

By: Lucy-Ann Adam

Lucy-Ann Adam — Fri, 01 Sep 2023 11:19:45 +0000

These turned out so delicious! I used golden brown sugar so they were not such a pretty color as yours (but that’s what I had on hand.

By: Lynne

Lynne — Thu, 10 Nov 2022 15:14:09 +0000

In reply to Judy Johnston. Judy, it most definitely can be doubled!

By: Carrie

Carrie — Mon, 07 Nov 2022 02:17:00 +0000

These cookies are really good however they are a bit lacking in the pumpkin flavor. I will add more spices next time.

By: Judy Johnston

Judy Johnston — Sun, 06 Nov 2022 02:31:50 +0000

Can this recipe be doubled?

By: Lynne

Lynne — Wed, 19 Oct 2022 19:41:13 +0000

In reply to judy mountain. Judy, these cookies can be frozen! Put them into an airtight container or a Ziploc freezer bag and they will last up to three months in the fridge. Thaw them to room temperature before serving, and you may need to add an additional dusting of powdered sugar. You can also freeze the dough before baking. Place the dough balls onto a cookie sheet without rolling them in the powdered sugar and freeze for at least two hours. Then you can store them in an airtight container or plastic bag in the freezer. When ready to bake, thaw them in the fridge overnight, then roll them in the powdered sugar and bake as directed.

By: judy mountain

judy mountain — Thu, 13 Oct 2022 22:06:29 +0000

can these cookies be frozen