My gingerbread cookie recipe with royal icing makes the best cut out cookies ~ it rolls like a dream, freezes well, and has that classic Christmas flavor!
why we adore this gingerbread cookie dough
The dough has just the right amount of spice and molasses to make for a nice dark color and a soft chewy texture. The spices and molasses are the key to gingerbread, so don’t skimp, and if you’re out of something, get to the store! (Yes, you really do need the cloves.)
What I love most is how well this dough behaves. Even after re-rolling it again and again to cut out cookies, it stays soft and workable. I honestly can’t tell the first bear from the last, which is pretty remarkable.
Even after chilling overnight the dough was still pliable and rolled out easily. I love this dough!
gingerbread cookie ingredient notes
The minute my dry ingredients hit the wet, I was enveloped in the aura of Christmas. Those scent memories can’t be beat.
- THE SPICES: ginger and cinnamon, nutmeg and cloves
- Don’t skip a single one!
- COCOA POWDER
- Adds depth of color and flavor to this dough. Use unsweetened!
- MOLASSES
- The magic ingredient in gingerbread ~ use regular molasses, not blackstrap, which can be harsh and bitter.
Thick-cut gingerbread cookies
If you plan to decorate your cookies or wrap them individually as gifts, thicker really is better.
I roll this dough on the thick side ~ thicker cookies are sturdier and easier to move from cutter to baking sheet without stretching or breaking. They also bake up with a firm edge and a soft, chewy center, which is exactly what you want in a gingerbread cookie.
How to make the best (and easiest!) royal icing
- Use egg white powder.
I rely on egg white powder (sometimes called meringue powder) ~ it gives you classic royal icing without any worry about raw eggs. You’ll usually find it in the baking aisle at most supermarkets. - Adjust the consistency.
Fine-tune the icing by adding more powdered sugar to thicken it or a few drops of water to loosen it. If it dribbles off the cookie, it’s too thin. If it won’t settle into a smooth, even surface, it’s too thick. - Add flavor if you like.
The icing is delicious as-is, but you can add flavoring ~ vanilla, almond, or peppermint all work well.
gingerbread cookie frosting technique
OUTLINING AND FLOODING:
- It helps to outline your gingerbread cookie just inside the outer edge, so that the shape of the gingerbread is clear. Otherwise a polar bear can easily morph into an anteater, weasel, or worse, trust me.
- For outlining, use a thicker icing, and for flooding (filling in larger areas), use a thinner icing. Adjust the consistency by adding water or confectioners’ sugar as needed.
- Flood the interior after outlining for that perfectly iced appearance.
COLOR:
- Add gel or paste food coloring to achieve vibrant and consistent colors. Liquid food coloring can affect the icing consistency, so it’s often best to use gels or pastes.
KEEP IT FLOWING:
- Keep the royal icing covered with plastic wrap or a damp cloth when not in use to prevent it from drying out. If you’re not using a particular color, cover the bowl with plastic wrap directly on the surface of the icing to prevent crusting.
THE RUSTIC ALTERNATIVE!
- Dip the sturdy cookies, face down, into a pool of icing.
- Let the excess drip off.
- Flip over and set on a drying rack.
- Add sprinkles while still wet.
But of course you can always eat, or give, these cookies sans decoration, they are delicious as is.
Freezing and storage
Gingerbread cookies tend to last a long time. The spices commonly used in gingerbread such as ginger, cinnamon, and cloves, along with molasses have natural preservative properties. Once baked and frosted the cookies will last up to 10 days.
to store: store the cookies in an airtight container. If you need to stack the cookies place a sheet of parchment paper between each layer to prevent them from sticking together.
to freeze: place the cookies in a single layer in an airtight container or zip-top bag, separating layers with parchment paper. Thaw frozen cookies at room temperature. the cookies can be frozen either frosted or plain.
Related: What to Bake Now: Gingerbread!
Easy Gingerbread Cookies with Royal Icing
Video
Equipment
- baking sheets
- stand mixer or electric beaters
- cookie cutter My bear is 5.75×3.75
Ingredients
dry ingredients
- 4 1/2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 Tbsp ground ginger
- 1 Tbsp unsweetened cocoa powder
- 2 tsp cinnamon
- 1 tsp cloves
- 1/4 tsp freshly grated nutmeg
wet ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 3/4 cups light brown sugar, packed
- 1 large egg, at room temperature
- 1 cup unsulphured molasses
royal icing
- 1/4 cup meringue powder
- 1/2 cup cold water
- 4 cups confectioner’s sugar, sifted
Instructions
- Whisk your dry ingredients in a bowl to combine well, and set aside.
- Cream the butter and sugar together in a large bowl until light and fluffy, about 3 minutes.
- Beat in egg and molasses and mix until smooth. Scrape down the sides of your bowl as necessary to get everything well incorporated.
- Gradually add the dry ingredients while mixing on low, and blend until the dough comes together.
- Turn the dough out onto a floured surface and knead a few times times until it becomes smooth. Divide in half and form into two flat disks. Wrap in plastic and chill for at least 3 hours, or overnight.
- Preheat your oven to 350°F
- Roll the dough out on a floured surface to about 1/3 inch. (Cold dough may need a few minutes at room temperature to become pliable.) Cut out your cookies and place on a parchment or silpat lined baking sheet, 2 inches apart.
- Bake for 10-12 minutes, rotating the tray halfway through if your oven cooks unevenly. Let the cookies cool on the baking sheet for a few minutes before moving them to a cooling rack. Let the cookies cool completely before decorating. Note: if your cookies are smaller than mine your baking time will vary.
make the royal icing
- To make the royal icing, put the egg white powder and water in the bowl of a stand mixer fitted with the whisk attachment. Beat until soft peaks form. Gradually add the sifted sugar and beat until the frosting is spreadable and glossy. If the frosting gets too thick you can add a bit of cream, milk, or water to thin it down.
- Spoon some of the frosting into a squeeze bottle, pastry bag, or baggie if you would like to pipe it around the outline of each cookie. Otherwise you can spread the frosting with a spreading knife. You will have more frosting than you need with this recipe, but it will come in handy if you are decorating with a group. Note: you can make the frosting up to an hour or so ahead, just keep covered with plastic.
- Decorate your cookies with sprinkles, etc, while the icing is still wet. Let the icing set up before serving or storing.
Notes
Nutrition
My cookie cutters!
I start off every holiday season with a new copper cookie cutter for my collection. One year it was a vintage tree shape, another year it was a large star, and this year’s acquisition is this cute lumbering polar bear. I love him because he gives me an excuse to make big, fat, two handed cookies! The shapes are different every year, but my gingerbread cookie recipe is a constant. It’s an easy dough that’s a dream to work with.
This year’s cookie cutter comes from The Fussy Pup, I love their sturdy copper cutters, they come in lots of fun shapes, including my polar bear, and all sorts of dog and cat breeds, of course. One of my favorite gifts to give fur parents during the holidays is a batch of cookies (along with the cookie cutter) matched to the recipient’s pet ~ made with my favorite gingerbread cookie recipe, of course.
more gingerbread recipes please!
Help! My dough seems too dry. What should I do?? Add?
If your dough is dry add a tiny bit of liquid like milk.
Hi Sue. I just made your marbled sugar cookie recipe which I made a review and you were so kind to respond with your suggestions; thank you! I will post a photo so you can see how beautiful they turned out!! I want to make these and use my vintage cookie cutters but would like to know an icing substitution for these instead of the royal icing?
Many thanks!
Susan
Hi Susan! It depends on how you want to frost them. If you want a frosting to cover the whole cookie i suggest a simple sugar/water or sugar milk frosting. Mix powdered sugar with a little bit of water or milk and vanilla, similar to the marbled sugar cookies you made.
Thanks SO much, Sue! I’ll try that and I appreciate all your wonderful and delicious recipes!
Can’t wait to make these iced gingerbread cookies!
Merry Christmas 🎄to you and your family!
Came to Pinterest looking for a new gingerbread cookie recipe this year. Thank goodness I found this one. Seriously, the best we have ever eaten. This is going in the “Found the ultimate recipe” file.
🙂
Sue,
Would this dough work
for a gingerbread house or would I have to make adjustments to the recipe?
Thank you
This would work fine, it’s quite sturdy.
So cute!
Do you think the dough could be made in advance?
Thanks!
Yes, you can make it a day or two ahead, for sure. You can also bake the cookies and freeze them, defrost, and then add the icing etc.
Thank you so much! I’ve used smaller cookie cutters of all different Christmas shapes & they’ve retained their shape beautifully! Still needed the full 10 mins & they are perfect, soft & chewy & delicious – have had many compliments already!