Ingredients:

  • 2 1/4 cups (281g) all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup (2 sticks, 226g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 4 cups (480g) powdered sugar, sifted
  • 3 tablespoons meringue powder
  • 1/2 cup (120ml) warm water
  • Gel food coloring (various colors for decorating)

Instructions:

  1. Whisk together flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and salt in a bowl.
  2. In a separate bowl, cream together butter and sugar until light and fluffy.
  3. Beat in the egg and vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and chill for at least 1 hour.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  7. On a lightly floured surface, roll out one disc of dough to 1/4-inch thickness.
  8. Use cookie cutters to cut out desired shapes.
  9. Place cookies on prepared baking sheets and bake for 8-12 minutes, or until edges are lightly golden brown.
  10. Let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
  11. Prepare the Royal Icing: In a large bowl, combine powdered sugar and meringue powder. Add warm water and beat with an electric mixer until stiff peaks form.
  12. Divide icing into separate bowls and tint each bowl with gel food coloring.
  13. Transfer icing to piping bags or squeeze bottles. Outline and flood cookies with icing. Add sprinkles and other decorations as desired.
  14. Allow the icing to dry completely (at least 2-3 hours) before storing or serving the christmas cookies ideas.