These Gingerbread Cookies with Royal Icing are a nod to our trip to Amsterdam, featuring canal houses reminiscent of the city’s charming architecture.
Soft, spiced, and deliciously aromatic, these cookies are perfect for holiday gatherings and decorating fun. Complete with royal icing for intricate designs and icing sugar for a snowy touch.
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Ingredients
- Freshly grated ginger
- Milk
- All-purpose flour
- Cinnamon
- Ground ginger powder
- Baking soda
- Fine sea salt
- Freshly ground nutmeg
- Unsalted butter
- Dark brown sugar
- Cooking molasses
- Egg yolk
- Vanilla extract
Royal Icing
- Egg white
- Icing sugar
- Vinegar
See recipe card below for quantities.
Instructions
In a small bowl, combine the milk with the fresh ginger and set aside. This will infuse the milk with ginger.
Mix Dry Ingredients
In a medium bowl, whisk together the flour, cinnamon, baking soda, ground ginger powder, salt and grated nutmeg. Set aside.
Mix Wet Ingredients
In a separate bowl using a mixer (hand or stand mixer) cream the butter and brown sugar until smooth. Add the molasses, egg yolk, and vanilla, then mix until fully combined.
Mix the Dough
Gradually add the dry mixture to the wet ingredients, mixing after each addition. Stir in the milk & ginger until the dough comes together. Use a spatula to scrape down the sides of the bowl as you mix.
Shape the dough into a ball, divide it in half, and flatten each half into a 1-inch-thick disk. Wrap both disks in plastic wrap and refrigerate for at least 2 hours.
Preheat the Oven
Set the oven to 350°F and line two large baking sheets with parchment paper.
Cut out the Cookies
Roll out the dough in between 2 pieces of parchment paper on a lightly floured surface to about ¼-inch thickness. Use cookie cutters or cut by hand to create desired shapes. Gather and re-roll scraps as needed. Transfer them using a floured offset spatula to the prepared baking sheets, leaving a 1″ – 2” space (depending on the size) between each cookie, they will expand. (See TIPS)
Bake the cookies one sheet at a time for 7 to 10 minutes – for reference, using a 3-inch cookie cutter, cookies typically bake in 7 minutes, the larger 5-inch houses will take closer to 10 minutes.
Bake until the edges are set but the centers remain soft. To ensure soft and chewy cookies, remove them from the oven when they appear slightly under-baked. Baking time may vary depending on your oven, cookie cutter size, and texture preference.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. At this point you may want to trim up the houses with a sharp knife, to get straighter lines and add more details to the houses, as we did.
Make the Royal Icing
Ensure the egg white is at room temperature for easier mixing. Sift the icing sugar to remove any lumps.
In a mixing bowl, beat the egg white with an electric mixer or whisk until frothy, about 1 minute.
Gradually add the icing sugar, ¼ cup at a time, mixing on low speed until smooth and thick. Scrape down the sides of the bowl as needed.
Mix in 1 teaspoons of vinegar and check the consistency. If it feels too thick to pipe, add a few more drops of vinegar until you reach your desired consistency. For piping and outlining, the icing should hold its shape but flow smoothly.
Use Immediately, royal icing dries quickly when exposed to air so transfer to a piping bag(s) right away. Snip off a little end of the tip. (Start with a small cut, test the thickness, then cut a larger hole if needed.) Decorate as desired.
Optional, sift icing sugar over the cookies for a snowy effect.
Tips:
Handling the Dough
- Chill Again After Rolling: Once you’ve rolled out the dough, chill it (while still on the parchment paper) in the fridge or freezer for 10-15 minutes before cutting out shapes. This firms up the dough, making it easier to work with.
- Work in Batches: Divide the dough into smaller portions and work with one piece at a time, keeping the rest chilled. This prevents the dough from becoming too soft.
- Use Parchment Paper: Roll the dough directly on a sheet of parchment paper. This way, you can remove the excess dough after cutting out shapes without needing to move the cut-outs until you’re ready to bake.
Transferring Cut-Outs
- Flour Your Tools: Lightly flour your cookie cutters or knife to prevent sticking.
- Use a Bench Scraper or Spatula: To lift delicate shapes, slide a thin, floured offset spatula underneath the cut-out to transfer it to the baking sheet.
- Transfer the Whole Sheet: If the dough is especially soft, cut shapes directly on parchment paper, then move the entire sheet (with shapes) onto a baking tray. Peel away excess dough around the cut-outs rather than moving the cut-outs themselves.
- Chill Again Before Baking: Once your shapes are on the tray, chill the entire tray in the fridge or freezer for 10-15 minutes before baking. This helps the cookies hold their shape.
- Dust Off Excess Flour: If you use flour to prevent sticking, brush off any excess with a soft pastry brush before baking for a cleaner look.
Cool Completely
- Let cookies cool fully on a wire rack before decorating
How to Store Gingerbread Cookies
- Gingerbread cookies can be stored for up to 2-3 weeks when kept in the right conditions. Here’s how to store them:
- Airtight Container: Place the cookies in an airtight container to prevent them from drying out or becoming stale.
- Tip: Separate layers with parchment paper to avoid sticking if they are decorated with icing.
- Room Temperature: Store the container in a cool, dry place away from direct sunlight and humidity.
- Freeze for Longer Storage: Gingerbread cookies can be frozen for up to 3 months. Place them in a single layer on a tray to freeze, then transfer to a freezer-safe bag or container. Thaw at room temperature before serving.
- Decorated Cookies: Iced cookies can also be stored for 1-2 weeks in an airtight container at room temperature. If frozen, let them thaw uncovered to prevent condensation from ruining the decorations.
Leftover Icing
- Store any leftover icing in the piping bags or cover the bowl in plastic wrap then place in an airtight container or bag. It can be refrigerated for up to 3 days.
Watch the how these cookies were made here.
Equipment
These Gingerbread Cookies with Royal Icing were made using our Hestan Culinary’s mixing bowls and baked on our OvenBond Tri-ply Half Sheet Pans in the Hestan Duel fuel oven, Proud Hestan Culinary and Hestan Ambassador. Opinions in this post are my own.
Leave a Comment
If you get the chance to try this recipe for Gingerbread Cookies with Royal Icing please drop back and leave us a comment and rating here. Each review helps so much! Thank you! Elaine & James
Gingerbread Cookies with Royal Icing
Ingredients
- 1 teaspoon freshly grated ginger
- 1 tablespoon milk
- 2¼ cups all-purpose flour spooned and leveled
- 2 teaspoons cinnamon
- 2 teaspoons ground ginger powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ teaspoon freshly ground nutmeg
- ½ cup unsalted butter at room temperature
- ⅔ cup packed dark brown sugar
- ⅓ cup cooking molasses
- 1 large egg yolk
- 1 teaspoon vanilla extract
Royal Icing
- 1 egg white room temperature
- 1 ⅔ cups icing sugar plus extra for sprinkling over the cookies
- 1 ½ – 2 teaspoons vinegar
Instructions
Mix the Milk & Ginger
- In a small bowl, combine the milk with the fresh ginger and set aside. This will infuse the milk with ginger
Mix Dry Ingredients
- In a medium bowl, whisk together the flour, cinnamon, baking soda, ground ginger powder, salt and grated nutmeg. Set aside.
Mix Wet Ingredients
- In a separate bowl using a mixer (hand or stand mixer) cream the butter and brown sugar until smooth. Add the molasses, egg yolk, and vanilla, then mix until fully combined.
Mix the Dough
- Gradually add the dry mixture to the wet ingredients, mixing after each addition. Stir in the milk & ginger until the dough comes together. Use a spatula to scrape down the sides of the bowl as you mix.
- Shape the dough into a ball, divide it in half, and flatten each half into a 1-inch-thick disk. Wrap both disks in plastic wrap and refrigerate for at least 2 hours.
Preheat the Oven
- Set the oven to 350°F and line two large baking sheets with parchment paper.
Cut out the Cookies
- Roll out the dough in between 2 pieces of parchment paper on a lightly floured surface to about ¼-inch thickness. Use cookie cutters or cut by hand to create desired shapes. Gather and re-roll scraps as needed. Transfer them using a floured offset spatula to the prepared baking sheets, leaving a 1" – 2” space (depending on the size) between each cookie, they will expand. (See notes below for extra TIPS)
- Bake the cookies one sheet at a time for 7 to 10 minutes – for reference, using a 3-inch cookie cutter, cookies typically bake in 7 minutes, the larger 5-inch houses will take closer to 10 minutes.
- Bake until the edges are set but the centers remain soft. To ensure soft and chewy cookies, remove them from the oven when they appear slightly under-baked. Baking time may vary depending on your oven, cookie cutter size, and texture preference.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. At this point you may want to trim up the houses with a sharp knife, to get straighter lines and add more details to the houses, as we did.
Make the Royal Icing
- Ensure the egg white is at room temperature for easier mixing. Sift the icing sugar to remove any lumps.
- In a mixing bowl, beat the egg white with an electric mixer or whisk until frothy, about 1 minute.
- Gradually add the icing sugar, ¼ cup at a time, mixing on low speed until smooth and thick. Scrape down the sides of the bowl as needed.
- Mix in 1 teaspoons of vinegar and check the consistency. If it feels too thick to pipe, add a few more drops of vinegar until you reach your desired consistency. For piping and outlining, the icing should hold its shape but flow smoothly.
- Use Immediately, royal icing dries quickly when exposed to air so transfer to a piping bag(s) right away. Snip off a little end of the tip. (Start with a small cut, test the thickness, then cut a larger hole if needed.) Decorate as desired.
- Optional, sift icing sugar over the cookies for a snowy effect.
Rate this Recipe
- If you make this, please leave a review letting us know how it was! Each review helps so much Thank you!
Video
Notes
- Chill Again After Rolling: Once you’ve rolled out the dough, chill it (while still on the parchment paper) in the fridge or freezer for 10-15 minutes before cutting out shapes. This firms up the dough, making it easier to work with.
- Work in Batches: Divide the dough into smaller portions and work with one piece at a time, keeping the rest chilled. This prevents the dough from becoming too soft.
- Use Parchment Paper: Roll the dough directly on a sheet of parchment paper. This way, you can remove the excess dough after cutting out shapes without needing to move the cut-outs until you’re ready to bake.
- Flour Your Tools: Lightly flour your cookie cutters or knife to prevent sticking.
- Use a Bench Scraper or Spatula: To lift delicate shapes, slide a thin, floured offset spatula underneath the cut-out to transfer it to the baking sheet.
- Transfer the Whole Sheet: If the dough is especially soft, cut shapes directly on parchment paper, then move the entire sheet (with shapes) onto a baking tray. Peel away excess dough around the cut-outs rather than moving the cut-outs themselves.
- Chill Again Before Baking: Once your shapes are on the tray, chill the entire tray in the fridge or freezer for 10-15 minutes before baking. This helps the cookies hold their shape.
- Dust Off Excess Flour: If you use flour to prevent sticking, brush off any excess with a soft pastry brush before baking for a cleaner look.
- Let cookies cool fully on a wire rack before decorating
- Gingerbread cookies can be stored for up to 2-3 weeks when kept in the right conditions. Here’s how to store them:
- Airtight Container: Place the cookies in an airtight container to prevent them from drying out or becoming stale.
- Tip: Separate layers with parchment paper to avoid sticking if they are decorated with icing.
- Airtight Container: Place the cookies in an airtight container to prevent them from drying out or becoming stale.
- Room Temperature: Store the container in a cool, dry place away from direct sunlight and humidity.
- Freeze for Longer Storage: Gingerbread cookies can be frozen for up to 3 months. Place them in a single layer on a tray to freeze, then transfer to a freezer-safe bag or container. Thaw at room temperature before serving.
- Decorated Cookies: Iced cookies can also be stored for 1-2 weeks in an airtight container at room temperature. If frozen, let them thaw uncovered to prevent condensation from ruining the decorations.
- Store any leftover icing in the piping bags or cover the bowl in plastic wrap then place in an airtight container or bag. It can be refrigerated for up to 3 days.
Can’t wait to make these cookies!! Your instructions are so well presented that even a nonbaker like me feels confident. Perfect for the holidays season.
Thank you so much for your kind words Shanley! We’re thrilled to hear the instructions give you confidence—these cookies are such a joy to make, especially during the holidays. Have fun baking, and we’d love to see how they turn out! Happy holidays!
Elaine & James