Spiced Shortbread Cookies



2 ½ Cups All Purpose Flour
½ teaspoon Ground Cinnamon
¼ teaspoon Ground Ginger
⅛ teaspoon Allspice
½ Cup Light Brown Sugar
1 Cup Unsalted Butter
1 Egg 

Royal Icing
4 Cups Powdered Sugar, sifted
½ Cup Pasteurized Egg Whites (add more or less depending on consistency) 


Spiced Shortbread Cookies 

  1. Preheat oven to 350 degrees F and prepare 2 sheet pans with parchment paper
  2. In a medium bowl, combine the  flour, cinnamon, ginger and allspice; set aside  
  3. In a mixing bowl with paddle attachment, cream together the light brown sugar and butter until light and fluffy, scraping down the sides of the bowl to be sure all ingredients are incorporated 
  4. Add the egg to the butter mixture and mix until fully combined 
  5. Slowly add the dry ingredients into the butter mixture and mix until the dough comes together; do not overmix
  6. Remove the dough from the bowl and lightly knead together on a floured surface to create a ball 
  7. Wrap the ball of dough in plastic wrap and refrigerate for 10 minutes 
  8. Remove the dough from the refrigerator and place on a lightly floured surface 
  9. Roll the dough out to ¼ inch thick and cut the dough using a three inch pumpkin shaped cookie cutter 
  10. Place the cookies on a prepared sheet pan leaving about two inches in between each cookie (they don’t spread a lot)
  11. Bake the cookies for 12 minutes or until the edges have a very light golden color 
  12. Remove the cookies from the oven and allow them to cool completely while you prepare the royal icing 

Royal Icing Glaze 

  1. In a mixing bowl with paddle attachment, combine the powdered sugar and egg whites 
  2. Mix on medium to high speed until the glaze become smooth and shiny; the glaze with be thick but fall flat once settles 
  3. Divide the glaze into ¾ pale orange glaze, ⅛ light brown glaze and ⅛ light green glaze and fill one pastry bag with each color  

Ice & Decorate Cookies 

  1. 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
  2. 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
  3. 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
  4. 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
  5. Once the pumpkin has slightly dried, using the green glaze, pipe a swirl to create a green vine on the pumpkin
  6. Allow the glazed pumpkin cookies to dry completely before serving (approximately 3-4 hour) 
  7. If you are wanting to bag or stack the cookies, allow them to dry for approximately 12 hours so that the icing does not get damaged