Spiced Halloween Pumpkin Cookies

Name: Spiced Halloween Pumpkin Cookies
Total time: 3 h 5 min
Yield: 3
Cuisine: American, European, North America
Ingredients: 4.75 cups all-purpose flour (plus extra for work surface); 2 Tbsps baking soda; 0.75 tsp salt; 0.5 tsp Baking powder; 2 tsps ground cinnamon; 1.5 tsps ground ginger; 1.5 cups unsalted butter (at room temperature); 1.75 cups granulated sugar; 2 large eggs; 1 tsp pure vanilla extract; 0.5 cup Molasses; 4 cups powdered sugar sifted (plus extra if needed); 3 Tbsps meringue powder; 0.5 tsp pure vanilla extract; 0.5 cup warm water (up to 55 ml | 0.25 cup more if necessary); Food coloring (gel paste preferred)

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Difficulty:

moderate

Difficulty

Preparation:

45 min.

Preparation

ready in 3 h. 5 min.

Ready in

Ingredients

for

dozens Cookies

For Spice Cookies: 4 ¾ cups all-purpose flour (plus extra for work surface); 2 Tbsps baking soda; ¾ tsp salt; ½ tsp Baking powder; 2 tsps ground cinnamon; 1 ½ tsps ground ginger; 1 ½ cups unsalted butter (at room temperature); 1 ¾ cups granulated sugar; 2 large eggs; 1 tsp pure vanilla extract; ½ cup Molasses

For Royal Icing: 4 cups powdered sugar sifted (plus extra if needed); 3 Tbsps meringue powder; ½ tsp pure vanilla extract; ½ cup warm water (up to 55 ml | 0.25 cup more if necessary)

In Addition: Food coloring (gel paste preferred)

How healthy are the main ingredients?

sugar ginger salt cinnamon egg

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Preparation steps

Combine flour, baking soda, salt, baking powder, cinnamon, and ginger in a large bowl; sift, and set aside.

In a separate bowl, cream butter and sugar together, using an electric mixer set on low to medium speed, until light and fluffy, about 2 to 3 minutes, scrape down the sides of the bowl once or twice with a rubber spatula. Add eggs, one at a time, and vanilla; beat on medium speed until just combined, scraping down the bowl once.

Turn off mixer and add molasses; mix on medium speed until just combined. Add the dry ingredients and scrape the sides of the bowl. Mix, starting on low speed and increasing to medium high, until ingredients are just combined, about 30 seconds.

Transfer dough to a clean work surface and divide into two portions. Shape the dough into a smooth disc and cover in plastic wrap. Chill in the refrigerator for 1 to 2 hours or until firm.

Heat oven to 350º F. Line two baking sheets with parchment paper.

Roll out dough on a lightly floured work surface to a thickness of 1/2-inch. Cut out cookies using a large pumpkin shaped cutter. Place cookies on prepared baking sheets. Bake until cookies crack slightly on the surface, about 15 to 20 minutes. Remove from oven, and let cool on the baking sheet for 4 to 5 minutes before transferring to a cooling rack.

For Royal Icing:

In a large bowl, using an electric mixer, beat the confectioners' sugar and meringue powder until combined. Add the vanilla and 1/2 cup water and beat on medium to high speed for 5 to 7 minutes of until glossy and stiff peaks form. Test the consistency by spreading a small amount of icing on a cookie using a knife, if the icing runs off the edge of the cookie, add more confectioners' sugar until the desired consistency is achieved, if to thick add more water.

Working quickly, divide icing between bowls and add food coloring. Decorate as desired. Icing hardens quickly when exposed to air. Store remaining icing in an airtight container.

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