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Gingerbread Cookies with Icing Recipe

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★★★★★

4.8 from 144 reviews

Classic gingerbread cookies with warm spices and sweet molasses, perfect for holiday baking. These soft and flavorful cookies are rolled out, cut into festive shapes, baked to perfection, and decorated with a smooth royal icing made from meringue powder and powdered sugar.

Ingredients

Scale

Dry Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup butter (softened)
  • 2/3 cup brown sugar
  • 2/3 cup molasses
  • 1 large egg
  • 1 teaspoon pure vanilla extract

Icing Ingredients

  • 3 tablespoons meringue powder
  • 5 tablespoons warm water
  • 2 cups icing sugar (confectioners sugar)

Instructions

  1. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking soda, cinnamon, ground ginger, ground allspice, ground cloves, and salt. Stir well and set aside.
  2. Cream Butter Mixture: Using a stand mixer with the paddle attachment, beat softened butter on medium speed for one minute until creamy. Add brown sugar and molasses and continue mixing until combined and creamy. Then add the egg and vanilla extract, beating for at least one minute, scraping down the bowl sides as needed.
  3. Combine Dry and Wet Ingredients: Slowly add the dry ingredient mixture to the wet mixture on low speed until fully incorporated. Remove the dough from the mixer and divide into two balls. The dough will be sticky, which is normal. Flatten each ball into a disk, wrap tightly with plastic wrap, and refrigerate for at least 2 hours or overnight.
  4. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup and even baking.
  5. Roll and Cut Dough: Remove one dough disk from the refrigerator. Lightly flour a clean surface and rolling pin. Roll the dough out to about 1/4 inch thickness. Use cookie cutters to cut into desired shapes. Gather scraps, reroll, and repeat cutting.
  6. Bake Cookies: Place cut cookies on prepared baking sheets. Bake for 9-10 minutes for 4-inch cookies, adjusting time if cookies are smaller. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  7. Make Royal Icing: In a stand mixer bowl, combine meringue powder and warm water; whisk by hand to dissolve. Attach the whisk and add icing sugar. Whisk on low until mixed, then increase to medium speed for 7-8 minutes, scraping down the bowl sides as necessary. Adjust consistency with a little water or powdered sugar if needed.
  8. Decorate Cookies: Transfer icing to a piping bag or squeeze bottle fitted with a small tip. Decorate cooled cookies as desired. Lay cookies flat to let icing dry completely. Once dry, store cookies in an airtight container at room temperature.

Notes

  • For best flavor, chill the dough overnight before baking.
  • You can substitute meringue powder with egg whites if preferred, but be cautious of food safety.
  • If dough becomes too soft while rolling, refrigerate briefly to firm up.
  • Store decorated cookies in a single layer until icing sets to avoid smudging.
  • Adjust spices to your taste; add more ginger or cinnamon for stronger flavor.

Keywords: Gingerbread cookies, holiday cookies, molasses cookies, spiced cookies, royal icing, festive baking

Find it online: https://delishfamilyrecipe.com/gingerbread-cookies-with-icing-recipe/