Gingerbread cookies with Royal Icing



I have always loved gingerbread cookies. Its an extremely flavorful bite every time you open your mouth. What is better then a gingerbread cookie? Gingerbread cookies with royal icing to add an even sweeter taste to your mouth.


This recipe is not too difficult, and is a blast to make with your family and friends. 


I’m one of those people who always dives right into the holiday season too early, and people say, “Really? Holiday things already?”. The holiday season comes once a year, and my belly needs it’s full share of the spirit. img_0936

The best part of making cookies is the pretty shapes you can make them. I need my food to be perfect, so I can not just cut out a simple circle, throw em’ in the oven and be done with it. No, they have to be in snowmen, stars, Christmas trees, and hearts. Here are your steps:

 Step One: Bake these cookies, and send all of them to me so I’ll have a years worth supply.

Step Two: Ignore step one.


If you got stranded on a desert island, and you only had two things, what would you want them to be. I’ll let you think about it. I’ll wait.

All set now? Good! Here’s what I would bring:

1 : A plate of gingerbread cookies

2: A swimsuit, so I can bathe in happiness


Credit to the Food Network Challenge show for this amazing recipe



Here is the recipe for these delicious wonders:


6 cups all purpose flour                                            Instructions

1/2  tsp baking powder                        Whisk together all of the dry ingredients together in a 

4 tsp ground ginger                             large bowl, and set aside. Beat butter, and brown sugar 

1/2 tsp cloves or allspice                    together in the bowl of a mixer on medium speed until 

1/2 tsp salt                                              fluffy. Add the eggs, molasses, and water, then beat 

12 tbsp (1 1/2 sticks,                             until well combined

room temperature                                Beat half of the flour mixture into the mixer until

1 1/2 cups of light brown sugar          blended and smooth. Add the remaining flour mixture

2 large eggs                                              and then knead the dough until firm and manageable,   

1 cup of dark molasses                          but not dry. Add more flour if the dough is wet.   

1 tbsp of water                                          Place the dough in sealable container or zip-top bag in

1 recipe for Royal icing,                          a cool place for up to two hours. If you make the 

recipe below                                              dough ahead of time and refrigerate it, bring it to 

room temperature before working the dough. 

When ready to roll out the dough, preheat the oven to 350 degrees F. Spray your cookie sheets with nonstick spray.

        Roll out dough, and cut into desired shapes, working in small batches and keeping the remaining dough in an airtight container so that it does not dry out. Bake for 11 to 15 minutes, depending on the size of the cookies. The gingerbread will be light brown when it is done. Let cool before icing.

Royal Icing With Fresh Egg Whites

Combine one large egg white with 2/3 cup of powdered sugar in a microwaveable bowl, and microwave until mixture reaches 160 degrees F. The best way to do this is to microwave on high power, stopping every 20 seconds to take the temperature; It will take two minutes and 40 seconds, but cook time will vary based on microwaves. Make sure to use clean utensils each time you check the icing. The other option is to microwave the mixture for 45 seconds on high, but the consistency will not be as good.

Beat on high speed until the icing cools and holds a stiff peak, about two minutes. If the icing needs to be thicker, add up to 2/3 cup more sugar; you will probably need to add about 1/3 cups more sugar. 

Food coloring can be added, if desired. Work with the icing in small amounts, keeping the remaining icing in an airtight container, as it will dry quickly.

Royal Icing With Powdered Egg Whites

Beat together 1 1/3 cups of powdered sugar, two tablespoons of water, and one tablespoon of powdered egg whites together in the bowl of a mixer until stiff peaks form. Food coloring can be added, if desired. Work with the icing in small amounts, keeping the remaining icing in an airtight container, as it will dry quickly. The icing can be re-beaten if necessary.


I find it easiest that after you cut out some of the cookies and lie them out on your pan, the shapes will keep better if you put them in the fridge for 15 minutes before baking, and then put them in the oven.







Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s