Directions

• Preheat oven to 350 degrees
• In a standing mixer, combine butter, powder sugar, egg and vanilla and mix on medium speed until combined and fluffy
• In a large bowl, combine the flour, baking soda, and cream of tartar.
• Gradually add in the flour to the wet mixture and mix on low speed until combined
• Once all the flour has been combined with the wet ingredients, sprinkle some flour onto a cutting board and knead with your hands until everything is combined
• Sprinkle flour onto the cutting board and roll out the dough to 2 inches thick
• Use the cookie cutter and cut your shapes
• Bake in the oven for 7-9 minutes or until slightly golden brown
• Place onto a wire rack to cool

Royal icing ingredients and decorating directions

• 2 egg whites
• 1/2 tsp cream of tartar
• 1 tsp vanilla
• 3 C powdered sugar
• 2 piping bags fitted with a number 2 tip
• squeeze bottle
• 1 container of Wilton custom sprinkles
• Orange, brown and green food coloring

Directions

• In a standing mixer, combine the egg whites, cream of tartar, vanilla, and powdered sugar and mix on medium speed until stiff peaks form, about 5-7 minutes
• Split icing into three bowls and add the green coloring into one bowl and orange into the second and brown into the last bowl
• Scoop some orange icing into one of the piping bags
• Using the rest of the orange icing, add 2 tablespoons of water to thin the icing out and then pour the icing into the squeeze bottle.
• Scoop the green icing into the second piping bag
• scoop the brown icing into the third bag
• Using the orange icing in the piping bag, outline your pumpkin cookies.

• Use the orange icing in the squeeze bottle and fill in the outline

• Using the green icing, pipe the stem of the pumpkin
• Wait about 10 minutes for it to dry before sprinkling on some of the sprinkles
• Using the spoon that comes with the sprinkles, sprinkle about two spoonfuls
• onto the top of the pumpkin cookie
• Let dry for 2 hours before piping on Hello Fall
• Let dry for another hour before enjoying!