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3 cups flour
2 tsp baking powder
½ tsp salt
½ tsp ground cinnamon
¼ tsp ground ginger
1/8 tsp grated nutmeg
1/8 tsp allspice
½ cup sugar
½ cup light brown sugar, packed
1 cup (2 sticks) butter, at room temperature
1 large egg
1 tsp vanilla extract

Preheat oven to 350˚F.

In a medium bowl, combine the flour, baking powder, salt, and spices with a whisk to mix. (The amounts of spices given make a mildly spiced cookie. For a more pronounced flavor, increase spice amounts)

Using an electric mixer, mix the sugar, brown sugar, and butter.  Beat on medium-high speed until light and fluffy, 2-3 minutes.  Beat in the egg and vanilla.  On low speed, beat in the dry ingredients just until incorporated.  Dough will be stiff.

Line baking sheets with parchment paper or silicone baking mats.  On a lightly floured surface, roll the dough out to about ¼-inch thickness.  Cut out dough with cookie cutters and place on baking sheets.  Bake for 9-12 minutes, depending on the size of your cookie cutter. Decorate as desired.

Yield: about 3 dozen cookies using a 3” cookie cutter

To make Fall Leaves:

Additional ingredients:
Gel food coloring (I used red, green orange and yellow)
Glaze:
½ cup water
½ cup sugar
2 Tbs ClearJel or cornstarch
2 Tbs water
1 tsp almond or orange extract

Prepare cookie dough and divide into four portions. Place in Ziploc bags. Add gel food coloring (I like the Ateco brand) to bags and knead until dough is a uniform color. Place small balls of different colored dough on a floured pastry mat. Press with hands to flatten and fill in spaces. Roll gently with a rolling pin to flatten evenly. Make sure that the seams between the different colors are all sealed. Cut out leaves with cookie cutters and place on parchment paper or silicon mat lined baking sheets. Use a sharp paring knife to draw veins into dough. Baking leaves plain will result in a rustic, matted look to the leaves.

For a shiny finish on your cookies, prepare glaze: combine 1/2 cup each water and sugar in a small saucepan. Bring to a boil; boil 2 minutes. Stir together ClearJel or cornstarch and 2 Tbs water; stir into pan a little at a time until glaze just begins to thicken. Return to a boil and cook 1 minute. Remove from heat and stir in almond or orange extract. Brush lightly onto raw cookie dough (after cutting out and placing on baking sheets). Bake as directed above.

Fall leaves inspired by HGTV, as seen on Pinterest

Cookie dough recipe from Bake at 350

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