Chai Tree & Snowflake Cookies

Let's Cook

1. Step 1.

   In a large bowl, whisk together 2¾ cups all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon kosher salt, 1½ teaspoons ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon nutmeg, ½ teaspoon cardamom, and ⅛ teaspoon black pepper. Set aside.

2. Step 2.

   Using an electric mixer, beat 1 cup (2 sticks) unsalted butter at room temperature and ¾ cup granulated sugar in another large bowl on medium speed until light and fluffy, about 3 minutes. Beat in 1 large egg, then 1½ teaspoons pure vanilla extract.

3. Step 3.

   Reduce mixer speed to low and gradually add the flour mixture, mixing until just incorporated. Shape the dough into 2 disks and roll each disk between 2 sheets of parchment paper to ⅛ inch thick. Chill until firm, 30 minutes in the refrigerator or 15 minutes in the freezer.

4. Step 4.

   Heat oven to 350°F. Line 2 baking sheets with parchment paper. Using floured cookie cutters, cut out cookies from the chilled dough. Place onto the prepared sheets, spacing them 2 inches apart. Gather and reroll scraps, chill again, and cut additional cookies.

5. Step 5.

   Bake, rotating the positions of the baking sheets halfway through, until the cookies are light golden brown around the edges, 10 to 12 minutes. Let cool on the baking sheets for 5 minutes, then transfer to cooling racks to cool completely.

6. Step 6.

   While the cookies cool, prepare the Royal Icing. Decorate the cooled cookies with the icing.