Introduction

These Gingerbread Cookies with Royal Icing are a delightful holiday treat, perfect for decorating with family or friends. Soft, chewy, and spiced just right, they offer a classic flavor wrapped in festive fun with vibrant icing.

A round gingerbread cookie with a brown cracked textured surface is decorated to look like a smiling face. The top third is covered with uneven white icing that looks like snow, with a small green holly leaf and three red berries on the right side near the edge. The cookie has large black icing eyes with tiny white dots, thin black curved eyebrows, red round cheeks made of icing, and a simple black curved smile that shows a warm expression. A woman's hand with red painted nails is holding the cookie on the right side, set against a white marbled background with small green pine leaves and red berries partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Gingerbread Cookie Dough:

1/2 cup (1 stick) unsalted butter, room temperature (113g)
3/4 cup granulated sugar (150g)
1/4 cup packed light brown sugar (50g)
1 large egg, room temperature (56g)
1/4 cup dark molasses (70g)
2 1/4 cups all-purpose flour, fluffed and spooned (290g)
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp fine salt

For the Royal Icing:

3 1/2 cups powdered sugar (454g or 1 lb. box)
3 Tbsp meringue powder (28g)
1/3 cup water, room temperature (80g)
2 Tbsp vanilla or almond extract (24g)
Additional water to adjust consistency
Red gel food coloring
Green gel food coloring
Black gel food coloring

Optional: 1 cup white sanding sugar for decoration

Instructions

Step 1: In a large bowl, cream together butter, granulated sugar, and light brown sugar using an electric mixer on medium-high speed until light in color, about 2 minutes.
Step 2: Beat in the egg and molasses on medium speed until fully combined, scraping the bowl as needed.
Step 3: Add flour, ginger, cinnamon, baking soda, nutmeg, cloves, and salt. Mix on low speed just until combined, scraping the bowl to ensure even mixing.
Step 4: Divide the dough into two halves, flatten each into a rectangle about 1/2 inch thick, and wrap in plastic wrap.
Step 5: Chill dough in the refrigerator for 1 hour or in the freezer for 15 minutes. For longer storage, refrigerate for a few days; if chilled overnight, let dough sit out for 5-10 minutes before rolling.
Step 6: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
Step 7: Roll one portion of chilled dough on a floured surface or plastic wrap to 1/4 inch thickness. Cut out shapes with floured cookie cutters and place cookies 2 inches apart on prepared baking sheets.
Step 8: Optional: chill cut-out cookies for 15 minutes in the fridge or 5 minutes in the freezer to reduce spreading.
Step 9: Bake cookies one sheet at a time for 10-11 minutes on the middle oven rack. Cookies should be set at the edges but may be slightly soft in the center.
Step 10: Cool cookies on the pan for 15 minutes before transferring to a wire rack to cool completely.
Step 11: Knead together leftover dough scraps, chill again, and repeat rolling, cutting, and baking.
Step 12: To make royal icing, whisk together powdered sugar and meringue powder in a large bowl. Add water and vanilla or almond extract and beat on low then medium speed until stiff peaks form (about 2-3 minutes).
Step 13: Add water 1 Tbsp at a time until the icing forms soft peaks and holds its shape. Separate icing into portions for coloring:

Reserve about 8 ounces uncolored white icing in a piping bag.
Color 2 ounces red, 2 ounces green, and 3 ounces black, placing each in separate small piping bags.

Step 14: Thin remaining white icing with additional water 1 tsp at a time until it reaches flooding consistency (flows smoothly, settles within 8 seconds). Transfer to a piping bag.
Step 15: Decorate cooled cookies using the thicker icing for outlines and details, and flood with the thinner white icing where desired. Sprinkle with white sanding sugar before icing sets for added texture.
Step 16: Let decorated cookies dry for several hours until icing is firm before serving or storing.

Tips & Variations

For easier rolling and less mess, roll out the dough between two sheets of plastic wrap.
Chill cut-out cookies before baking to help them keep their shape.
Use gel food coloring to prevent icing from becoming too runny.
Substitute almond extract for vanilla in the icing for a nutty flavor.
Store cookies separated by parchment paper if stacking to avoid smudging the icing.

Storage

Store gingerbread cookies in an airtight container at room temperature for up to one week. For longer storage, freeze for up to three months. When freezing, separate layers with parchment paper. Let cookies come to room temperature before serving, and avoid reheating to preserve their texture and icing decoration.

How to Serve

A round gingerbread cookie held by a woman's hand with red nail polish, decorated to look like a smiling face with two black eyes, small black eyebrows, and a curved black smile. The top part of the cookie is covered in white icing resembling snow, with a small green holly leaf and three red berries on the upper right. Each cheek has a small red icing dot, mimicking rosy cheeks. The background is a white marbled surface with green pine needles and red berries near the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be made up to a few days in advance and stored wrapped in the refrigerator. Allow it to sit at room temperature for 5-10 minutes before rolling to make it easier to work with.

How do I get the perfect consistency for royal icing?

Start with the recipe amounts, then add water gradually. For piping outlines, the icing should hold stiff peaks and maintain shape. For flooding, the icing should flow smoothly off the spatula and level out within about 8 seconds after drawing a figure 8.