Gingerbread Cookies Royal Icing (Printable)
Crisp-edged spiced gingerbread with tender centers and delicate royal icing decoration for festive treat.
# What You'll Need:
→ Gingerbread Cookies
01 - 3 cups all-purpose flour
02 - 3/4 cup light brown sugar, packed
03 - 3/4 cup unsalted butter, softened
04 - 1/2 cup molasses
05 - 1 large egg
06 - 1 1/2 tsp ground ginger
07 - 1 1/2 tsp ground cinnamon
08 - 1/2 tsp ground cloves
09 - 1/4 tsp ground nutmeg
10 - 1/2 tsp baking soda
11 - 1/2 tsp salt
→ Royal Icing
12 - 2 cups powdered sugar, sifted
13 - 1 1/2 tbsp meringue powder
14 - 3 to 4 tbsp warm water
15 - Food coloring (optional)
# How-To Steps:
01 - Beat softened butter and packed brown sugar in a large bowl until light and fluffy. Add molasses and egg, mixing until fully combined.
02 - Whisk together flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a separate bowl.
03 - Gradually add the dry ingredient mixture to the wet ingredients, stirring until a soft dough forms.
04 - Divide dough into two portions, flatten each into a disk, wrap in plastic, and refrigerate for at least 1 hour.
05 - Preheat oven to 350°F. Line baking sheets with parchment paper.
06 - On a lightly floured surface, roll dough to approximately 1/4 inch thickness. Cut into desired shapes using cookie cutters.
07 - Place cut cookies on prepared baking sheets, spacing them about 1 inch apart.
08 - Bake for 10 to 12 minutes or until edges are firm. Allow to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
09 - Combine powdered sugar and meringue powder in a bowl. Gradually add warm water while beating with an electric mixer until stiff peaks form, about 4 minutes. Adjust consistency with additional water if necessary. Tint with food coloring as desired.
10 - Transfer icing to piping bags and decorate cooled cookies as preferred. Allow icing to fully set before serving or storing.
# Expert Advice:
01 -
- They're sturdy enough to decorate and stack, so you can actually gift them without them arriving as crumbs.
- The spice blend is bold but balanced—warm and cozy without being overwhelming.
- Royal icing dries hard and glossy, turning plain cookies into something that looks like you spent hours on them.
02 -
- Don't skip the chilling step—warm dough spreads thin and you'll lose that tender, almost cake-like center that makes these cookies special.
- Baking time is everything; 10 minutes gives you chewy cookies, 12 minutes gives you crispy ones—know your oven and adjust accordingly.
- Royal icing needs meringue powder to dry hard enough to decorate on top of cookies; regular frosting will stay soft and smudge.
03 -
- A tiny pinch of black pepper in the spice blend adds a subtle heat that makes people say 'what is that?' in the best way—it's not detectable as pepper, just a warmth that lingers.
- If your royal icing is too thick to pipe, add water one teaspoon at a time; if it's too thin, add a bit more powdered sugar until it holds a peak when you lift the mixer.