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Easy Iced Gingerbread Cookies with Royal Icing (Perfect!)

easy iced gingerbread cookies with royal icing - featured image
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A reliable recipe for crisp, spiced gingerbread cookies that hold their shape under royal icing, featuring a perfect balance of texture and flavor for holiday baking.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup unsulphured molasses
  • 2 large eggs, room temperature
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 cups confectioners’ sugar (powdered sugar)
  • 3 tablespoons meringue powder
  • 1/2 cup warm water
  • 1 tablespoon corn syrup
  • 1 teaspoon vanilla extract
  • Gel food coloring (optional)

Instructions

  1. Cream the softened butter and granulated sugar together on medium speed for 3-4 minutes until light and fluffy.
  2. Beat in the molasses and eggs one at a time until fully combined.
  3. In a separate bowl, whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet mixture on low speed until just combined; do not overmix.
  5. Divide dough into two discs, wrap in plastic, and chill in the refrigerator for at least 1 hour.
  6. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. Roll dough to about 1/4 inch thickness on a lightly floured surface.
  8. Cut out shapes and place on baking sheets, leaving 1 inch of space between cookies.
  9. Bake for 8-10 minutes until set but not browned.
  10. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. Whisk meringue powder and warm water on high speed for 3-5 minutes until stiff peaks form.
  12. Add confectioners’ sugar, corn syrup, and vanilla; beat on low until incorporated, then high for 2-3 minutes until glossy.
  13. Adjust consistency: keep thick for outlining, add water for flooding.
  14. Pipe borders with outline icing and let dry for 15-20 minutes.
  15. Flood bordered areas with thin icing and use a toothpick to pop air bubbles.
  16. Let iced cookies dry completely, which may take several hours or overnight.

Notes

Roll dough slightly thicker (1/4 inch) to support icing weight. Ensure cookies are 100% cool before icing to prevent melting. Keep icing covered with a damp towel to prevent drying. Do not refrigerate iced cookies as humidity makes icing sticky.

Nutrition

Keywords: gingerbread cookies, royal icing, holiday baking, Christmas cookies, easy gingerbread recipe, decorated cookies

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