Ingredients

• 2 1/2 cups Unbleached White All-Purpose Flour
• 1 Tbsp minced Crystallized Ginger
• 1 tsp Baking Powder
• 1/4 tsp Ground Ginger
• 1/4 tsp Salt
• 1 cup Butter soft
• 1 1/4 cups Granulated Sugar
• 1 Egg
• 1 tsp Vanilla Extract

• 1 cup Powdered Sugar
• 1-2 Tbsp Milk or Pumpkin Puree
• Food coloring as desired
• Décor as desired

Instructions

1. In a small bowl, combine unbleached white all-purpose flour, crystallized ginger, baking powder, ground ginger and salt; set aside.
2. In a large bowl, mix butter and sugar until combined. Add egg and vanilla extract and mix until thoroughly combined, then add flour mixture and mix until fully incorporated.
3. Shape dough into a ball, wrap in plastic wrap, and chill for at least 1 hour. Meanwhile, preheat oven to 325°F. Line baking sheets with parchment paper and set aside.
4. Remove dough from the refrigerator and discard plastic wrap. Place cold dough on a lightly floured work surface and roll out to 1/8-inch thickness. Cut out desired shapes using lightly floured cookie cutters and place on prepared baking sheets, about 1-inch apart.
5. Bake cookies until edges are slightly golden, 15-18 minutes, rotating sheets halfway through baking. Let cool completely (about 30 minutes) before decorating.
6. While cookies bake, prepare icing by combining powdered sugar and milk or pumpkin puree in a bowl and whisk until smooth. Adjust consistency as needed with extra milk or puree. If desired, divide icing into separate containers and color with food coloring. Ice cooled cookies with prepared icing and decorate as desired.