Gingerbread Cookies with Icing

These gingerbread cookies with royal icing decorations are the perfect festive treat for any holiday season. The spiced, slightly sweet cookies pair beautifully with the crisp, sugary icing. Kids love decorating them, making this recipe a fun family activity. Whether you’re baking for a cozy evening at home or creating edible gifts, these cookies are sure to bring joy.

I first made these with my family during a snowy afternoon, and now it has become a holiday tradition to bake and decorate these cookies together.

Ingredients

• All-purpose flour: Adds structure. Ensure it is measured accurately.
• Ground ginger: Gives a warm, distinctive spice essential for a gingerbread feel.
• Ground cinnamon: Enhances sweetness and depth.
• Ground cloves: Contribute a warm, subtle smokiness.
• Ground nutmeg: Provides additional warmth. Freshly grated variety is best.
• Baking soda: Helps the cookies rise and ensures a chewy texture.
• Salt: Balances the sweetness from sugar and molasses.
• Unsalted butter: Yields a tender dough. Use high-quality, room-temperature butter.
• Brown sugar: Adds caramel notes and keeps the cookies soft.
• Large egg: Binds the dough and ensures a cohesive texture.
• Molasses: Critical for the iconic gingerbread color and flavor. Use a robust variety.
• Vanilla extract: Enhances the cookie's overall flavor.

• Powdered sugar: Provides the sweetness and smooth texture.
• Egg white or meringue powder: Ensures the icing hardens when set.
• Vanilla extract: Adds extra aroma to the icing.
• Water: Adjusts the consistency for detailed piping decoration.

How To Make Gingerbread Cookies with Royal Icing Decorations

Prepare the dry ingredients:

In a bowl whisk the flour with ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Whisk thoroughly to ensure even distribution of spices.

Cream the wet ingredients:

In a separate bowl beat the softened butter with brown sugar until light and fluffy which will take about 2 to 3 minutes. This step is essential for a tender cookie texture.

Add the egg and flavors:

Mix in the egg, molasses, and vanilla extract. Blend until fully incorporated, but do not overmix to maintain a soft dough.

Combine dry and wet ingredients:

Gradually add the dry ingredient mixture to the wet mixture. Stir until a cohesive dough forms but avoid overworking the dough.

Chill the dough:

Wrap the dough tightly in plastic wrap to prevent drying out. Chill for at least 1 hour or until the dough is firm to the touch.

Prepare for baking:

Preheat the oven to 350°F or 175°C. On a floured surface, roll the dough out to a thickness of about ¼ inch. Use cookie cutters to create desired shapes and transfer them onto a baking sheet.

Bake and cool:

Bake for 8 to 10 minutes or until the cookie edges are just set. Overbaking will result in a dry cookie. Allow the cookies to cool completely before decorating.

Make the royal icing:

In a clean bowl beat powdered sugar with egg white and vanilla extract until smooth. Add water a little at a time until your desired piping consistency is achieved.

Decorate the cookies:

Pipe the royal icing onto the cooled cookies using a piping bag. Let the icing set completely before handling or stacking the cookies.

The molasses in this recipe is my favorite ingredient. Its rich, deep flavor sets these gingerbread cookies apart. I remember gifting these cookies in decorative tins last year and receiving heartfelt compliments from everyone.

Storage Tips

Store undecorated cookies in an airtight container at room temperature for up to 1 week. Once iced ensure they are completely dry before stacking and layer them with wax paper to prevent sticking. For longer storage freeze the baked cookies in a sealed container for up to 3 months. Bring to room temperature before icing.

Ingredient Substitutions

If you don’t have molasses try using dark corn syrup or a combination of honey and maple syrup. For those with egg allergies swap the large egg in the cookie dough with a flax egg mixture. Vegan royal icing can be made using aquafaba as a substitute for egg whites.

Serving Suggestions

Pair these cookies with a warm mug of spiced hot chocolate or chai tea for a cozy winter treat. They also make thoughtful holiday gifts when presented in charming cookie tins or boxes tied with festive ribbons.

Recipe FAQs

→ How do I ensure the cookies hold their shape when baking?

Chilling the dough for at least an hour before rolling and cutting ensures the cookies hold their shape during baking.

→ Can I substitute molasses in the recipe?

Yes, you can use honey or dark corn syrup as an alternative to molasses. However, it may slightly alter the flavor.

→ Can I make the royal icing without raw egg whites?

Absolutely! Use meringue powder mixed with water as a safe and effective substitute for raw egg whites.

→ How long will the cookies stay fresh?

Stored in an airtight container, these cookies remain fresh for up to a week. Royal icing decorations may slightly harden over time.

→ Can I freeze the dough or baked cookies?

Yes, you can freeze the dough for up to three months. Thaw in the refrigerator before rolling and baking. Baked cookies can also be frozen for up to two months.