GINGERBREAD CUTOUT COOKIES

Makes: 30-60 cookies, depending on size; total time: 2 hours

For the cookies:

3½ cups all purpose flour 2 teaspoons baking soda ½ teaspoon kosher salt 5 teaspoons pumpkin pie spice blend

¾ cup butter, room temperature

½ cup molasses

2 teaspoons vanilla bean paste

½ cup brown sugar 2 tablespoons heavy cream For the royal icing:

3 large egg whites

3 cups powdered sugar 1 teaspoon vanilla extract 1 teaspoon freshly squeezed lemon juice

Preparation: In a medium bowl, whisk together the flour, baking soda, salt and pumpkin spice blend. In a large pot over medium heat, combine the butter, molasses, vanilla bean paste, brown sugar and heavy cream. Bring mixture to a boil. Once the sugar is dissolved, turn off heat and stir in the flour mixture until a solid dough forms. Form the dough into a round, 1 inch thick and wrap in plastic wrap. Refrigerate for at least one hour. If you refrigerate for longer, make sure to pull the dough out of the fridge for around 20 minutes before rolling.

When ready to bake, preheat the oven to 350 degrees. Line two baking sheet with parchment paper. Roll out the dough to ⅛-inch thick on a lightly floured surface and cut into whatever fun shapes you want. Transfer cookies to the prepared baking sheet and baking for 10 minutes. Let cool completely before decorating.

To make the royal icing: In the bowl of a stand mixer, whisk the egg whites, powdered sugar, vanilla and lemon juice together until the icing is the consistency of thick buttermilk. It should be thick enough to hold its shape but not runny. Place the icing in a piping bag and decorate away!