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Perfect Iced Gingerbread Cookies: Easy Homemade Recipe

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These soft and spiced iced gingerbread cookies have crisp edges, hold their shape beautifully, and are topped with a foolproof royal icing. Perfect for holiday baking, cookie swaps, and gift-giving.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon black pepper
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ½ cup (100g) packed brown sugar
  • ⅔ cup (160ml) unsulphured molasses
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (240g) powdered sugar, sifted
  • 2 tablespoons meringue powder
  • 3–4 tablespoons warm water
  • ½ teaspoon vanilla extract or clear almond extract

Instructions

  1. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, black pepper, and salt. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and brown sugar together on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl.
  3. Add the molasses, egg, and vanilla extract, and beat until combined. The mixture will look a little separated.
  4. Reduce the mixer speed to low and gradually add the flour mixture, mixing until just combined. Do not overmix.
  5. Divide the dough into two equal portions, flatten each into a disk about 1 inch thick, and wrap tightly in plastic wrap. Refrigerate for at least 3 hours, but overnight is better.
  6. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  7. Lightly flour your work surface and rolling pin. Roll out one disk of dough to about ¼-inch thickness.
  8. Cut out shapes using cookie cutters and transfer to the prepared baking sheets, spacing them about 1 inch apart. Gather scraps, re-roll, and cut more cookies.
  9. Bake for 8 to 10 minutes, depending on size. Edges should be just barely set and centers slightly puffed and soft.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  11. For the royal icing: In the bowl of a stand mixer fitted with the whisk attachment, combine sifted powdered sugar, meringue powder, and 3 tablespoons warm water. Mix on low, then increase to medium-high and beat for 4 to 5 minutes until thick, glossy, and holds a stiff peak.
  12. Adjust consistency: For outlining, keep thick. For flooding, add a few more drops of water until it flows like thick honey.
  13. Fit a piping bag with a small round tip (size 2 or 3) and fill with thick outlining icing. Pipe outlines of cookie shapes. Let dry for about 10 minutes.
  14. Using a separate piping bag or squeeze bottle with thinner flooding icing, fill in the outlined areas. Use a toothpick to spread icing into corners and pop air bubbles.
  15. Let cookies dry completely, 2 to 6 hours or overnight. Once set, add additional details with thicker icing if desired.

Notes

Chill the cut cookies on the baking sheet for 10-15 minutes before baking for best shape retention. Royal icing does not set well in humid weather; use a fan or dehumidifier. Store decorated cookies in an airtight container at room temperature for up to 2 weeks. Freeze undecorated cookies for up to 3 months.

Nutrition

Keywords: gingerbread cookies, iced gingerbread, holiday cookies, Christmas cookies, royal icing, soft gingerbread, homemade cookies

Find it online: https://spoonmira.com/perfect-iced-gingerbread-cookies-easy-homemade-recipe/