Gingerbread Cookies with Royal Icing
Classic Gingerbread Cookies never go out of style. Their deep molasses flavor and warm spices make them perfect for trimming a tree, filling a cookie plate or decorating a Christmas tree. The royal icing adds a crisp, sweet contrast and helps every cookie look polished enough for gifting or swaps. And yes, the recipe for that is included in this post as well!
They taste like Christmas in every bite. The brown sugar and molasses give them richness while the ginger and cinnamon keep them bright and warm.
This recipe is made for sharing, whether you are baking for a cookie exchange, trimming the tree, wrapping gifts for friends, or adding to your dessert table. It is a traditional holiday favorite that brings back memories while making new ones.
What You Need To Make Gingerbread Cookies with Royal Icing
Before you begin, make a shopping list so you have everything ready when you start baking. It makes the process smoother and keeps you from realizing halfway through that you are out of molasses or powdered sugar. Planning saves both time and stress during the busy holiday season.
For the Gingerbread Cookies:
- flour
- brown sugar
- unsalted butter
- molasses
- egg
- baking soda
- ground ginger
- ground cinnamon
- ground cloves
- ground nutmeg
- salt
For the Royal Icing:
- powdered sugar
- meringue powder or pasteurized egg whites
- water
- vanilla extract
You Can Change Up The Recipe Like This
You can change up this recipe easily. Instead of royal icing, spread buttercream between two cookies to make sandwich cookies. Or use a citrus glaze for something a little different while keeping the same festive feel. Baking is a science, so don’t change the actual cookie recipe.
To Store These Cookies
These cookies store well in a cookie tin for up to a week or can be frozen for several months if you want to make them ahead of time. Stack them with parchment between layers to keep the icing looking its best.
Gingerbread Cookies with Royal Icing
Ingredients
For the cookies:
- 3 cups all-purpose flour
- ¾ cup packed brown sugar
- ½ cup unsalted butter softened
- ½ cup molasses
- 1 large egg
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
- ½ tsp salt
For the royal icing:
- 3 cups powdered sugar
- 2 tbsp meringue powder or 2 large pasteurized egg whites
- 5–6 tbsp water
- 1 tsp vanilla extract optional
Instructions
- Cream the butter and brown sugar in a large bowl until fluffy
- Add molasses and egg and beat until well combined
- In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt
- Gradually mix the dry ingredients into the wet mixture until a dough forms
- Divide the dough in half, flatten into disks, wrap in plastic wrap, and refrigerate for at least 1 hour
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper
- Roll dough on a lightly floured surface to ¼-inch thickness
- Cut out shapes with cookie cutters and place on baking sheets about 1 inch apart
- Bake for 8 to 10 minutes, or until the edges are firm
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely
To make royal icing:
- In a large bowl, combine powdered sugar and meringue powder
- Add water a tablespoon at a time and beat with an electric mixer on medium speed until thick and glossy, 5 to 7 minutes
- Add vanilla if using
- Adjust consistency as needed by adding water for flooding or powdered sugar for details
- Transfer icing to piping bags and decorate cooled cookies
- Allow icing to dry completely before stacking or storing
Video
Notes
- Use a thin spatula to lift cookies so they keep their shape.
- Roll dough between two sheets of parchment paper to prevent sticking.
- Chill cut shapes for 5–10 minutes before baking for crisp edges.
- Bake similar-sized cookies together for even baking.
- Store cookies in an airtight container with a slice of bread to keep them soft.
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