Shopping list
125g butter (room temperature)
125g dark brown sugar
1 tablespoon gingerbread spice
250g all-purpose flour
1 teaspoon baking powder
35ml buttermilk
Fondant icing, orange and brown
Tomorrow is Thanksgiving in the USA. But today is Wednesday, so we have the whole afternoon to bake cookies with the little monsters. We are baking gingerbread pumpkins because we have a fun pumpkin cookie cutter. And... pumpkins are more or less part of Thanksgiving. ;))
How to bake Spicy Pumpkin Cookies
Make the cookie dough from the recipe
Place the dough in a clean bowl.
Place for 30 minutes in the fridge.
Knead the dough briefly.
Roll it to 1cm thickness.
Grease the baking tray lightly and dust it with flour
Cut out the pumpkins.
Place the pumpkins on the baking tray.
Bake the cookies for 8-10 minutes.
Then move them to a wire rack to cool down completely.
While the cookies are cooling, you can already cut out the fondant icing
If you prefer decorating the cookies with royal icing, the ingredients for it are listed in the recipe PDF
Lightly dust your workspace with icing sugar
Roll out the fondant thinly.
Cut out the pumpkins.
Knead the scraps of fondant and roll out.
Stick the pumpkins onto the cookies.
Cut lines into the pumpkins.
Cut stems out of brown fondant.
Stick the stems on the pumpkins.
Allow the stems to dry a moment
We look for a cute plate for the cookies and make the tea.
Then we fetch a fun book and have a little pre-party!
We wish our readers celebrating Thanksgiving tomorrow a wonderful day!