Gingerbread Cookies with Royal Icing

Apryl Niksch — Sun, 20 Dec 2020 22:55:51 +0000

Ingredients to make Gingerbread Cookies
Dry Ingredients
Wet Ingredients
How to make gingerbread cookies
Storage & Freezing
FAQ’s
Related Recipes
More Christmas cookies

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.

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.

Ingredients to make Gingerbread Cookies

Dry Ingredients

Wet Ingredients

Butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
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.

Make your own ingredients

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5 – 7 vanilla beans down the middle and add to bottle. Store in a cool, dark place for 3 – 6 months before using. It will keep for many years, so as you use it, just top off with more bourbon and more beans.

Buttermilk: Add 1 T. vinegar or lemon juice into a liquid measuring cup and add cream or whole milk until it reaches the 1 c. measure line and let it sit for a few minutes before use.

How to make gingerbread cookies

1. GATHER EQUIPMENT

Basic baking equipment: measuring cups and spoons, liquid measuring cups, spatula, bowls, cookie sheet, Silpat baking mat or parchment paper
Highly Recommended: cookie cutters, piping bags, piping tips, stand mixer

2. MAKE THE COOKIE DOUGH

PREP: Cut 2 sheets of parchment paper for baking sheets. Whisk together dry ingredients. Pre-measure out molasses by lightly spraying the liquid measuring cup with canola spray. This will ensure your molasses will pour out easier and you will get every drop measured out.
MAKE BATTER: Mix together butter and sugar, add dry ingredients, add wet ingredients.
ROLL & CUT DOUGH: Roll out dough between the 2 sheets of parchment. After rolling out the dough between the parchment paper, chill for at least 1-hour to overnight. It is so much easier to cut shapes from chilled dough. Chill the cookie cut-outs again for 5 minutes before baking to keep the dough from spreading out during baking, thus preserving the shape of the cookie.

3. BAKE: 350° for 12 about minutes. Let cookies cool on a bakers rack before frosting them.

4. MAKE ROYAL ICING

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.
For a simple royal icing: beat together 3 egg whites, 3 c. confectioners sugar, 1/2 tsp. cream of tarter and 1 T. vanilla.
Since I only use natural, pure vanilla extract which tints the frosting, add a few drops of white food coloring to brighten up the frosting.
Be sure to keep royal icing covered once it has been made. It dries out very fast and will harden.

6. DECORATE COOKIES:

Fill piping bags with royal icing. Be sure to seal the open end either with a chip clip or Wilton Icing Ties. Keep filled piping bags upright in a glass. Place a moist paper towel at the bottom of the glass, as the icing will dry out fast.
Easy Method: Fill a disposable tipless piping bag or even a ziploc bag with a corner cut out. I prefer to use tipless piping bags that are anti-burst and also textured. This helps provide a grip when both filling and holding the bag.
Intermediate Method: Use piping bags filled with a piping coupler and metal tips. Wilton, PME, or Atteco are good brands of tips to use.

Storage & Freezing

Store the cookies between parchment paper in sealed container or holiday tins. For a simple holiday gift, put some pretzels into a cello bag and tie with a cute bow. To keep during the holiday season, place container in cool part of the house or garage.

Another option is to individually bag each cookie in a translucent cello bag using a heat-sealer. Heat-sealers are simple to use and can really extend the shelf-life of a cookie.

You can also freeze the cookies in a freezer-safe container for up to 6 months. Place the cookies between layers of parchment or wax paper. To thaw, place container on counter-top and do not open the lid until they come to room temperature.

Dietary Substitutions

For the past 12+ years, I have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my pro-baking here.

Here are a few basic tips when converting conventional recipes into specialty baked goods.

Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container on counter for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
Let Batter Rest: Alternate flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe.
Hydration: Gluten free flours can make baked goods dense. Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
Fat: Add up to 1 to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Vegan/Dairy Free (no animal products)

Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture.
Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
Fat: Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.

Keto (low carb, high fat)

Flour: Swap the white flour for almond flour or coconut flour.
Sweetener: Replace sugar with Lakanto Monkfruit Sweetener which calls for a 1:1swap that mimics granulated sugar.
Dairy: Replace dairy with unsweetened plant based milk such as coconut or almond milk.
Hydration: Almond flour can make baked goods dense. Add 1 -2 tablespoons of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture. Add 1 additional egg to help bind the batter.
Fat: Add up to 2 Tbsp of additional fat, such as butter or oil to the recipe.

Wholesome (minimally processed)

Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 c. sugar. You can also swap out the white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
Lower Fat: For every 1 c. of butter, use 3/4 c. heart-healthy oil (like canola or extra-light olive) OR 1/2 c. unsweetened applesauce + 1/2 c. oil.

Allergen Free (none of the 9 allergens)

Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend that does not contain tree nuts or soy. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
Butter: Use unsalted vegan butter sticks such as Violife for best flavor and texture. Add up to 1 to 2 Tbsp of additional fat like oil or vegan butter to the recipe.
Dairy: Replace dairy with unsweetened plant based milk such as oat or coconut milk. Check the labels to make sure they are soy-free and nut-free.
Eggs: Replace each egg by adding 1 tsp. baking soda to the batter, then pour 1 Tbsp. white vinegar over it. Add the vinegar last though, to keep the leavening reaction.
Nuts: Omit all peanuts and tree nuts (almonds, brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios, or walnuts.

FAQ’s

What are the best baking sheet to use for gingerbread cookies?

Always use light-colored, aluminum cookie sheet. Aluminum is best for distributing and reflecting even heat during the baking process. I use Nordic Ware aluminum 18×13 half-sheet pans. 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.

Should I bake the cookies on parchment paper?

Yes. Before baking, place the cookies on a non-stick surface such as a Silpat non-stick baking mat or parchment paper

What are the best cookie cutters to use for these cookies?

I used my vintage gingerbread cutters for these cookies. These metal cutters were made thin and contain tiny details, so be sure to first spray them with non-stick spray then dip them in flour before cutting out your cookies. For modern metal cutters, you will only need to dip them lightly in flour before use. There are a few brands of cookies cutters I prefer to buy like Ann Clark, R&M International, and Wilton.

Can I mix the dough in a bowl?

This batter is heavy once all the ingredients are added. I would suggest a stand mixer like a Kitchen Aid mixer. Look for a mixer with the lift option vs. the tilt so that you have more control when adding your ingredients into the bowl.

Gingerbread Cookies with Fluffy Royal Icing

Course Dessert

Cuisine American

Keyword christmasrecipes, cookies

Prep Time 15

Cook Time 12

Servings

Equipment

Ingredients

DRY INGEDIENTS

5 ¾ c. unbleached flour
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
⅔ c. brown sugar
⅓ c. sugar
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.

More Christmas cookies