Recipes Desserts:

Gingerbread Cookies with Royal Icing

Yossy Arefi
Gingerbread Cookies with Royal Icing


Gingerbread Cookies:
Makes about 3 dozen 3-inch cookies

  • 3 1⁄4 cup all-purpose flour
  • 3⁄4 teaspoons baking soda
2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1⁄4 teaspoon finely grated nutmeg
  • 1⁄4  teaspoon finely ground 
black pepper
  • 1⁄4  teaspoon ground cloves
  • 1⁄4  teaspoon allspice
  • 1⁄2 teaspoon orange zest
  • 1⁄2 teaspoon salt
  • 14 tablespoons softened 
unsalted butter
1⁄2 cup packed dark brown sugar
  • 1 large egg
  • 1⁄2 cup unsulfured molasses
  • In a large bowl, whisk the flour, baking soda, salt and spices together.


Royal Icing:

  • 1 egg white
  • 1⁄2 teaspoon lemon juice
1 3⁄4 cup confectioners sugar


The Prep

Gingerbread Cookies

  1. In a stand mixer, cream the butter and sugar together until light and fluffy. Add the egg, then the molasses and mix until well combined. With the mixer on low speed, gradually add the flour mixture and mix until thoroughly combined. Divide the dough in half, wrap each half in plastic and refrigerate for at least one hour before rolling.
  2. Preheat oven to 350ºF and line two baking sheets with parchment paper.
  3. Working with 1/2 of the dough at a time roll the dough 1/8-1/4-inch thick on a lightly floured surface using a lightly floured rolling pin roll. Use a cookie cutter or stencil to cut out desired shapes then place them on the prepared baking sheets. For cookie ornaments, use a skewer to poke a hole through the top of the cookies before baking.
 Bake for 8-10 minutes or until the edges of the cookies have just barely begun to brown. For cookie ornaments bake the cookies until they are lightly browned all over and firm to the touch. Cool the cookies on the sheet pans for a few minutes and then transfer to a cooling rack
 to cool completely. Decorate as desired.

Royal Icing:

  1. Combine all of the ingredients and beat with a hand mixer (or in a stand mixer) until stiff peaks form. If the icing seems too thick, add a few drops of water or lemon juice. If it seems runny, add a few table- spoons of confectioner’s sugar.
  2. Use a pastry bag fitted with a #2 or #3 round tip and the stiff icing to add lines, shapes and dots to your cookies. Sprinkle with colored sugar, sprinkles or nonpareils if desired, just make sure to do it while the icing is still wet.
  3. To make the cookies into ornaments, thread a string through the hole and tie it to make a loop.


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