Last updated on September 27th, 2024
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These Gingerbread Cookies with Royal Icing have crispy edges, tender center and spicy bite and are topped with a light and fluffy royal icing. These cookies have a spicy, pungent bite from the molasses and combination of warm spices. The royal icing has a fluffy texture, but still skins over making the cookies easy to stack for Christmas cookie trays.
How to make Gingerbread Cookies with Royal Icing
INGREDIENTS
butter:
I only use real butter in my baking instead of shortening. Vintage recipes typically call for shortening to ensure less cookie spread, however to me it has a waxy texture and lack of flavor so I prefer to just use butter.
buttermilk:
If you don’t have buttermilk on hand, you can make your own by placing in a liquid measuring cup 1 tsp. of white vinegar and then filling up the measuring cup to the 1/3 c. Another option is to keep dry buttermilk in your pantry and just whip up as needed.
molasses:
There are 3 types of conventional molasses: regular, robust, and blackstrap. The sugar content varies from the way in which it was processed. The lighter the molasses, the sweeter it tastes. When measuring out molasses, lightly spray the liquid measuring cup with canola spray. This will ensure your molasses will pour out easier and you will get every drop measured out.
BAKER’S TIPS
chill the dough:
After rolling out the Gingerbread Cookies with Royal Icing dough between the parchment paper, you must chill for at least 1-hour to overnight. Its so much easier to have cut shapes from super chilled dough. Also, chilling the cookie shaped dough for 5 minutes is one additional step you can do to ensure less spread.
baking sheets:
Always use light-colored, aluminum cookie sheet. I use Nordic Ware aluminum 18×13 half-sheet pans lined with parchment paper. Aluminum is best for distributing and reflecting even heat during the baking process. Dark cookie sheets conduct more heat off the surface, which may lead to your baked goods to burn or darken on the edges before they are fully cooked.
cookie cutters:
I used my vintage gingerbread cutters for these cookies. These metal cutters were made thin and contain details, so be sure to dip them in flour before cutting out your cookies.
How to make fluffy frosting
The fluffy frosting in this recipe has a light, marshmallow-like taste. It does involve a few more ingredients and steps than your typical royal icing, but is so worth it. You can use a simpler royal icing instead by beating together 3 egg whites, 3 c. confectioners sugar, 1/2 tsp. cream of tarter and some vanilla. Since I only use natural, pure vanilla extract which tints the frosting, be sure to add a few drops of white food coloring to brighten the frosting.
Gingerbread Cookies with Fluffy Royal Icing
Ingredients
DRY INGEDIENTS
- 5 ¾ c. unbleached flour
- ⅔ c. brown sugar
- ⅓ c. sugar
- ½ tsp. baking soda
- 4 tsp. ginger
- 2 ½ tsp. cinnamon
- 1 tsp. clove
- ½ tsp. nutmeg
- ¼ tsp. black pepper
- 1 tsp. salt
WET INGREDIENTS
- 1 c. unsalted butter
- 1 ¼ c. molasses
- 2 eggs
- 1 tsp. vanilla
- ⅓ c. buttermilk
ROYAL ICING
- 1 envelope unflavored gelatin
- ½ c. water
- 1 c. sugar
- 2 c. confectioner sugar
- 3 egg whites
- ½ tsp. cream of tarter
- 2 tsp. vanilla
Instructions
PREP
- Whisk together dry ingredients in a bowl.
- Line cookie sheets with parchment paper.
BATTER
- Cream butter, brown sugar, and sugar until fluffy and light in color. Add eggs, molasses, and vanilla and mix together.
- Add in dry ingredients and mix together until batter just comes together. Chill 2 hours to overnight to let flavors meld together.
- Separate dough into 3 sections. Roll out eat section to 1/4" between 2 sheets of parchment paper cut to fit baking sheets.
- Cut out shapes with cookie cutters. Place cookies on baking sheet and chill in fridge for 5-10 minutes.
BAKE
- Pre-heat oven to 350°
- Bake cookies for about 12 minutes. Take out and let them sit on cookie sheet another 2-4 minutes and they will crisp up on the cookie sheet.
- If your going to re-roll any scraps, you will need to follow the same process: re-roll scraps between parchment paper, chill for at least 1 hour, cut shapes and chill again for 5-10 minutes before baking.
- Let cookies cool and frost with royal icing. Store in sealed container on counter 2-3 days or in freezer up to 6 months.
ROYAL ICING
- Place egg whites and cream of tarter in mixer with the whisk attachment and beat for 2-3 minutes
- In a metal bowl over a pot of simmering water place water and sprinkle in the gelatin over the water and let it sit for 2 minutes. Stir in sugar and cook for 5-7 minutes or until sugar is fully dissolved.
- Add the sugar mixture to the mixer. Add powdered sugar into the egg whites and beat on medium high speed for another 10-12 minutes until stiff peak. Add in vanilla and white food color.
- This frosting will crust fast so you need to keep covered with a wet paper towel while you decorate the cookies.
