Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, room temperature
  • ½ cup Granulated Sugar
  • ¼ cup, packed Light Brown Sugar
  • 1 Large Egg Yolk, room temperature
  • 1 tsp Vanilla Extract
  • 2 ½ cups All-Purpose Flour
  • ½ tsp Baking Powder
  • ½ tsp Salt
  • 1 ½ tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • ½ tsp Ground Nutmeg
  • 3 cups Powdered Sugar (for optional icing)
  • 3 tbsp Meringue Powder (for optional icing)
  • 6–8 tbsp Warm Water (for optional icing)
  • ½ tsp Vanilla or Almond Extract (for optional icing)

Instructions:

  1. Combine Dry Ingredients: Whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg in a medium bowl. Set aside.
  2. Cream Butter and Sugar: In the bowl of an electric mixer fitted with the paddle attachment, beat the room-temperature butter, granulated sugar, and brown sugar on medium speed until light and fluffy (3-4 minutes). Scrape down the sides.
  3. Add Wet Ingredients: Beat in the egg yolk and vanilla extract until just combined. Do not overmix.
  4. Incorporate Dry Ingredients: Reduce the mixer speed to low. Gradually add the flour mixture until the dough just comes together. Stop mixing immediately once no streaks of flour remain.
  5. Chill the Dough (Crucial Step): Divide the dough in half. Flatten each half into a thick disc, wrap tightly in plastic wrap, and refrigerate for a minimum of 60 minutes.
  6. Preheat and Prep: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. Roll the Dough: Remove one disc from the fridge. Lightly flour your work surface and the rolling pin. Roll the dough evenly to ¼ inch (6 mm) thickness.
  8. Cut and Transfer: Use the cookie cutters to cut shapes. Carefully transfer the shapes to the prepared baking sheets, leaving about 1 inch (2.5 cm) between them. Re-roll scraps only once.
  9. Bake: Bake for 10–12 minutes per batch, rotating the tray halfway through, until the edges are lightly golden and the centers look dry and set.
  10. Cool: Allow cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
  11. Prepare Icing (Optional): Sift the powdered sugar and meringue powder into a large bowl. Gradually add the warm water and extract (starting with 6 tablespoons). Beat on low speed until smooth. Increase speed to medium-high and beat for 5–7 minutes until stiff, glossy peaks form.
  12. Decorate (Optional): Use piping bags to outline and decorate the fully cooled cookies. Allow icing to set completely (3–4 hours, or overnight) before stacking.