Gingerbread Decor Icing (Printable Format)

Aromatic gingerbread combined with smooth royal icing creates festive decorated treats perfect for sharing.

# What You Need:

→ Gingerbread Cookies

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/4 teaspoon salt
04 - 2 teaspoons ground ginger
05 - 1 1/2 teaspoons ground cinnamon
06 - 1/4 teaspoon ground cloves
07 - 1/4 teaspoon ground nutmeg
08 - 1/2 cup unsalted butter, softened
09 - 1/2 cup packed brown sugar
10 - 1 large egg
11 - 1/3 cup unsulphured molasses
12 - 1 teaspoon pure vanilla extract

→ Royal Icing

13 - 2 cups powdered sugar, sifted
14 - 1 large egg white (or 2 tablespoons meringue powder plus 2 tablespoons water)
15 - 1/2 teaspoon lemon juice
16 - Food coloring (optional)

# How-To Steps:

01 - Whisk together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg in a medium bowl.
02 - Beat the softened butter and brown sugar in a large bowl until light and fluffy. Incorporate the egg, followed by molasses and vanilla extract.
03 - Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. Divide into two discs, wrap in plastic, and refrigerate for at least 1 hour.
04 - Preheat oven to 350°F. Line baking sheets with parchment paper.
05 - Roll dough on a lightly floured surface to 1/4 inch thickness. Cut into shapes using cookie cutters.
06 - Place cookies on prepared sheets, spaced about 1 inch apart.
07 - Bake for 8 to 10 minutes until edges begin to brown. Cool on sheets for 5 minutes, then transfer to wire racks to cool completely.
08 - Beat egg white (or meringue powder mixture) with lemon juice until frothy. Gradually add powdered sugar, beating until smooth and glossy. Add food coloring if desired.
09 - Fill piping bags with icing, decorate cooled cookies, and allow icing to set before storing or serving.

# Expert Suggestions:

01 -
  • The dough is sturdy enough to hold intricate shapes, so your decorating actually stays put instead of slumping.
  • Royal icing dries to a beautiful hard finish that makes these cookies feel fancy enough to gift but simple enough to make on a Tuesday.
  • The flavor balance of warm spices means even plain cookies taste like the holidays without being cloyingly sweet.
02 -
  • Room-temperature butter and egg are not optional—they're what make the dough cream properly and cookies turn out light instead of dense.
  • Don't bake your cookies until they look fully done; they finish cooking on the hot pan even after you pull them out of the oven.
  • Royal icing needs to be the right consistency: too thin and it runs off the cookie, too thick and it won't pipe smoothly, so add powdered sugar gradually and test as you go.
03 -
  • Keep your spices fresh by buying them in smaller quantities and tasting them before you use them—stale spices are the enemy of great gingerbread.
  • If your royal icing seizes up or gets lumpy, add a tiny drop of water at a time and beat gently until it smooths out again.

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