Homemade Gingerbread Cookies with Royal Icing

Homemade Gingerbread Cookies with Royal Icing

There’s nothing quite like the aroma of freshly baked gingerbread cookies filling your kitchen. These classic spiced treats are perfect for holidays, special occasions, or simply satisfying a craving for something warm and comforting. With a soft, chewy center and crispy edges, these cookies are made even more special when decorated with smooth royal icing.

Ingredients

• 175g butter, softened
• 100g brown sugar
• 1 egg
• 350g all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 60ml molasses or dark corn syrup
• 2 egg whites
• 300g powdered sugar
• 1/2 teaspoon vanilla extract
• Water as needed

Instructions

1. Cream together butter and brown sugar until light and fluffy, about 2 minutes. Beat in the egg.
2. In a separate bowl, whisk together flour, ginger, cinnamon, cloves, baking soda, and salt.
3. Add the dry ingredients to the butter mixture along with the molasses. Mix until a dough forms.
4. Divide dough in half, wrap in plastic wrap, and refrigerate for at least 2 hours.
5. Preheat oven to 180 degrees Celsius. Roll out dough between parchment paper to about 1/4 inch thick.
6. Cut into desired shapes and place on baking sheets. Bake for 8 to 10 minutes until edges are set but centers are still soft.
7. Cool on baking sheets for 5 minutes, then transfer to wire racks.
8. For the icing, beat egg whites until foamy. Gradually add powdered sugar and vanilla, beating until stiff peaks form. Add water a teaspoon at a time until you reach a spreadable consistency.
9. Decorate cooled cookies with royal icing.

Practical Tips

• Chill your dough properly: Refrigerating for at least 2 hours prevents the dough from spreading too much during baking and ensures better-defined cookie shapes.
• Use parchment paper when rolling: This prevents sticking and makes it easier to transfer your rolled dough to the work surface without tearing.
• Don’t overbake: Remove cookies when edges are set but centers still feel slightly soft. They continue to cook on the baking sheet and will firm up as they cool.

How to Store

Store decorated cookies in an airtight container for up to one week. Keep them in a cool, dry place away from direct sunlight. If you’re stacking cookies, place parchment paper between layers to prevent the icing from sticking together.

Frequently Asked Questions

Can I freeze the dough? Yes, wrapped dough can be frozen for up to 3 months. Thaw in the refrigerator overnight before rolling and baking.

What if my royal icing is too thick? Add water one teaspoon at a time while beating until you reach the desired consistency for decorating.

Can I use store-bought icing instead? While royal icing provides the most authentic finish, you can use store-bought icing if preferred, though homemade offers better flavor and control over consistency.