Spiced Shortbread Cookies

Kristen Massad — Wed, 21 Oct 2020 03:11:44 +0000

Spiced shortbread cookies shaped into pumpkins, glazed, and ready for Fall. These cookies will impress at a party or be the perfect cozy night-in activity.

My all-time favorite cookie for all seasons is decorated shortbread cookies. Whether you are wanting an elegant tablescape or a kid-friendly party favor, shortbread cookies are made for every occasion and holiday. For a fun Fall twist on my original shortbread cookie, brown sugar shortbread dough spiced with cinnamon, ginger, and allspice creates a perfect flavor for the season.

Add making these cookies to your cozy Fall activities list! They will be sure to put you in the spirit of the season. These are the perfect cookies that will decorate your table and fill your belly with joy.

Ingredients

Flour- All-purpose works great
Spices- Cinnamon, Ginger, and Allspice
Brown Sugar- Light Brown Sugar for sweetness and added flavor
Butter- Unsalted and at room temperature
Powdered Sugar- For the royal icing
Egg Whites- Make sure they are pasteurized egg whites

Directions

In a medium bowl, combine flour and spices; set aside
In a mixing bowl with the paddle attachment, cream light brown sugar and butter until light and fluffy
Add egg to the butter mixture and mix until combined
Slowly add the dry ingredients and mix until the dough comes together; don't overmix
Lightly knead the dough on a floured surface to form a ball
Wrap the ball of dough in plastic wrap and refrigerate for 10 minutes
Roll out the dough on a lightly floured surface until it is ¼ inch thick and cut the dough using a 3 inch pumpkin cookie cutter
Place cookies 2 inches apart on a prepared baking sheet, and bake for 12 minutes or until edges are light golden
Allow cookies to cool while you prepare the royal icing
In a mixing bowl with the paddle attachment, combine the sugar and egg whites
Mix on medium to high until the glaze becomes smooth and shiny; it will be thick but fall flat once it settles
Divide and color the glaze into ¾ pale orange, ⅛ light brown, and ⅛ light green and fill pastry bags with each color

Decorating Spiced Shortbread Cookies

Starting with the light orange glaze, outline the perimeter of all of the pumpkin cookies and then draw two lines on the interior of the pumpkin to create the shape; let the outline dry
Using the orange glaze, fill in the two exterior portions of the pumpkin first (leaving the center empty); repeat to complete all the pumpkin cookies; allow the glaze to dry
Once the two exterior portions of the pumpkin are dry, fill in the center portion of the pumpkin and repeat to complete all the pumpkin cookies
Using the light brown glaze, outline the stem of the pumpkin and then fill in the stem; allow the pumpkin and stem to dry before moving on
Once the pumpkin has slightly dried, using the green glaze, pipe a swirl to create a green vine on the pumpkin
Allow the glazed pumpkin cookies to dry completely before serving (approximately 3-4 hour)

Tips and FAQs for Spiced Shortbread Cookies

Make sure you use pasteurized egg whites to make the royal icing, since pasteurized eggs have been heated to kill any bacteria. You'll want to use pasteurized eggs for any recipe that doesn't cook the egg
If you want to bag or stack the cookies, allow them to dry for approximately 12 hours so that the icing does not get damaged

How can I tell the royal icing is the right consistency?

This part is very important because you don't want the icing to be too thick or too thin. When it's just right, the icing will be thick enough but will not hold its shape and flatten out once it is piped or glazed.