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  

   4 tsp ground ginger    

1/2 teaspoon of cloves or allspice

1/2 teaspoon of salt

12 tablespoons of butter, room temp

1 1/2 cups of light brown sugar

2 large eggs

1 cup dark molasses

1 tbsp water

1 recipe of royal icing, below







                         Whisk together all of the dry ingredients together in a 

                          large bowl, and set aside. Beat butter, and brown sugar 

                           together in the bowl of a mixer on medium speed until 

                           fluffy. Add the eggs, molasses, and water, then beat 

                            until well combined.

                           Beat half of the flour mixture into the mixer until

                           blended and smooth. Add the remaining flour mixture

                          and then knead the dough until firm and manageable,   

                          but not dry. Add more flour if the dough is wet.   

                          Place the dough in sealable container or zip-top bag in

                          a cool place for up to two hours. If you make the 

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.








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