Ingredients:

  • 2 ½ cups (325g) all-purpose flour
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • 3 cups (360g) powdered sugar
  • 2 large egg whites or 2 tablespoons meringue powder
  • 1-2 tablespoons warm water
  • Food coloring (orange, green, and black for decoration)

Instructions:

  1. In a bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Add the egg and vanilla, mixing until incorporated.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
  4. Gradually combine the dry ingredients with the wet mixture, mixing until just combined.
  5. Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 30 minutes.
  6. Preheat the oven to 350°F (175°C).
  7. On a floured surface, roll out one disc of dough to about ¼ inch thickness.
  8. Use the pumpkin cookie cutter to cut shapes from the dough.
  9. Place cookies on a baking sheet lined with parchment paper.
  10. Bake for 10-12 minutes or until the edges are lightly golden. Cool on the baking rack.
  11. Prepare the royal icing and outline/decorate the cooled cookies as desired.