These Gingerbread Royal Icing Cookies bring the delightful warmth of ginger and cinnamon wrapped in a delicate icing. Perfect for sharing during the festive season.
Ingredients
- 3 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup packed dark-brown sugar
- 1 large egg
- 1/2 cup unsulfured molasses
- 2 teaspoons vanilla extract
- 4 cups confectioners’ sugar
- 3 tablespoons meringue powder
- 6 tablespoons warm water
Instructions
- 1. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
- 2. In a large bowl, beat the butter and brown sugar with an electric mixer until light and fluffy. Add the egg, molasses, and vanilla, beating until well combined.
- 3. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Divide the dough into two discs, wrap in plastic, and refrigerate for at least 30 minutes.
- 4. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- 5. Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Cut out shapes with gingerbread cookie cutters and place them on the prepared baking sheets.
- 6. Bake for 8-10 minutes or until the edges are firm. Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- 7. To make the royal icing, combine confectioners’ sugar, meringue powder, and warm water in a bowl. Beat on high speed until thickened and glossy, adding more water if needed.
- 8. Decorate cooled cookies with royal icing as desired. Allow icing to set before serving.
Notes
Store in an airtight container to keep the cookies fresh and crisp. Enjoy decorating them with family and friends!
