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Gingerbread Cookies with Royal Icing

Elina James
Print Recipe Pin Recipe
Prep Time 2 hours 20 minutes
Cook Time 10 minutes
Total Time 2 hours 30 minutes
Course Desserts
Cuisine European
Servings 24 servings
Calories 300 kcal

Ingredients
  

  • For Gingerbread Cookies:
  • 3 cups all-purpose flour
  • ¾ cup dark brown sugar
  • ¾ cup unsalted butter, softened
  • ½ cup molasses
  • 1 large egg
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tbsp ground ginger
  • 1 tbsp ground cinnamon
  • ½ tsp ground cloves
  • ½ tsp ground nutmeg
  • 1 tsp vanilla extract
  • For Royal Icing:
  • 3 cups powdered sugar, sifted
  • 2 large egg whites (or 4 tbsp meringue powder + 6 tbsp water)
  • 1 tsp lemon juice or vanilla extract
  • Food coloring (optional)

Instructions
 

  • Step 1: Make the Dough: In a medium bowl, whisk together flour, baking soda, salt, and spices. In a large bowl, cream butter and brown sugar until fluffy. Add egg, vanilla, and molasses. Beat until combined. Gradually add dry ingredients until dough forms. Divide dough in half, flatten into disks, wrap in plastic, and chill for 1–2 hours.
  • Step 2: Shape the Cookies: Preheat oven to 350°F (175°C). Roll out dough on a lightly floured surface to ¼-inch thickness. Use cookie cutters to cut out shapes. Place cookies on a parchment-lined baking sheet.
  • Step 3: Bake: Bake for 8–10 minutes until edges are firm but centers slightly soft. Cool cookies completely on a wire rack before decorating.
  • Step 4: Make Royal Icing: In a bowl, whisk egg whites (or meringue powder mixture) until foamy. Gradually add powdered sugar and lemon juice/vanilla. Beat until glossy and thick (about 5 minutes). Divide and color with food coloring if desired.
  • Step 5: Decorate: Transfer icing to piping bags with fine tips. Outline cookies, fill in with icing, and decorate with details. Allow icing to set completely before stacking or storing.