Gingerbread Cookies with Royal Icing

Ingredients

• 113 g (½ cup)butter or margarine, softened
• 100 g (½ cup, packed)brown sugar
• 170 g (½ cup)mild-flavour or full-flavour molasses
• 80 ml (⅓ cup)cold water
• 420 g (3½ cups)all-purpose flour
• 2 teaspoonsbicarbonate of soda
• 2 teaspoonsground ginger
• ½ teaspoonground allspice
• ½ teaspoonground cinnamon
• ¼ teaspoonsalt
• ¼ teaspoonground cloves
• 1 tablespoonmeringue powder
• 2 tablespoons (30 ml)cold water
• 120 g (1 cup)icing sugar
• As desiredgranulated sugar

Instructions

1. 1

   Mix the dough

   In a large bowl, beat the butter, brown sugar, molasses and 80 ml cold water with an electric mixer on medium speed, or mix with a wooden spoon, until combined. The mixture may look curdled. Stir in the remaining cookie ingredients with a wooden spoon until a soft dough forms. Wrap in cling film and chill until firm, at least 2 hours.

2. 2

   Heat and roll

   Heat the oven to 175°C (350°F). Lightly spray baking sheets with cooking spray. On a floured surface, roll the dough to about 3 mm (⅛ inch) thick.

3. 3

   Cut the cookies

   Use a floured 9 × 6 cm (3½ × 2½ inch) gingerbread-person cutter, or another cutter, to cut out shapes. Arrange them 5 cm (2 inches) apart on the baking sheets. Gather and reroll the scraps to cut more cookies.

4. 4

   Bake and cool

   Bake for 10 to 12 minutes, until the cookies no longer leave an indentation when touched. Transfer them immediately to a cooling rack. Let the baking sheets cool for 10 minutes between batches, then cool the cookies completely, about 30 minutes.

5. 5

   Make the icing

   In a medium bowl, beat the meringue powder with 30 ml cold water on medium speed until peaks form. Gradually beat in the icing sugar until soft peaks form, about 1 minute.

6. 6

   Decorate the cookies

   Spoon the icing into a piping bag fitted with a medium round nozzle and pipe it over the cooled cookies. Sprinkle with granulated sugar, if desired, and leave for about 5 minutes or until the icing has set.

What are gingerbread cookies?

Gingerbread is a long-established style of spiced baking found in many European traditions, with recipes varying from soft cakes to crisp biscuits. These cookies take the cut-out biscuit approach: molasses and warming spices flavour a dough that can be rolled and shaped.

Here, a short chill firms the soft dough before rolling, while royal icing gives the finished shapes a neat, sweet decoration. The recipe makes a generous batch suited to decorating and sharing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 60 calories, 0g protein, 12g carbs, 1g fat.

The flour and sugar provide most of the carbohydrates, while butter or margarine contributes most of the fat; the molasses and icing add further sugar. Pair a cookie or two with fruit or yoghurt for a more rounded snack.

The molasses and spice mix

Molasses: either mild- or full-flavour molasses works. It brings dark sweetness and helps give the cookies their characteristic gingerbread taste.

Spices: ginger leads, with allspice, cinnamon and cloves adding depth. Measure them carefully so their combined flavour stays balanced rather than overpowering.

Chilling makes the dough manageable

Firm dough: after mixing, the dough may feel soft; chilling it for at least 2 hours makes it easier to roll and cut cleanly. Keep it wrapped so the surface does not dry out.

Rerolling: gather the offcuts gently and roll them again to use the dough. If it becomes too soft to handle, chill it briefly before continuing.

Roll evenly for consistent baking

Even thickness: roll the dough to about 3 mm so the cookies bake at a similar rate. A floured work surface and cutter help prevent sticking.

Spacing: leave about 5 cm between shapes on the baking sheet. This gives them room as they bake and makes it easier to lift them off without damaging their edges.

Check for doneness

Bake time: start checking at 10 minutes, as smaller shapes or thin edges may bake sooner. The recipe’s touch test is the cue: the surface should no longer retain an indentation.

Cooling: move the cookies straight to a rack after baking, then let them cool fully before icing. Warm cookies can soften the icing and make piped details run.

Pipe a simple royal icing

Soft peaks: beat the meringue powder and water until peaks form, then add the icing sugar gradually. Stop once the icing forms soft peaks, about 1 minute after adding the sugar.

Decorating: a medium round nozzle is suitable for outlines and simple details. Add the optional sugar while the icing is still wet, then wait about 5 minutes for it to set.

Serving and sharing

These spiced cookies are easy to serve alongside tea, coffee or a glass of milk. Their firm shape also makes them convenient for a festive biscuit tin or a plate of assorted seasonal bakes.

For a decorating session, let the cookies cool completely and prepare the icing shortly before piping. Use different cutters to make a varied batch without changing the dough.

Recipe notes & tips

• Measure the flour without packing it into the measuring cup, or weigh it for a more consistent dough.
• Flour the cutter lightly whenever the dough begins to stick.
• Keep the unrolled dough covered while cutting the first batch.
• Let each baking sheet cool for 10 minutes before adding another batch.
• Find meringue powder in the baking aisle of many grocery shops.
• Wait until the cookies are completely cool before piping the icing.

Variations

• Change the shapes: use stars, hearts or other cutters instead of gingerbread people.
• Choose the molasses: mild-flavour molasses gives a gentler taste, while full-flavour molasses makes it more robust.
• Add a sugar finish: sprinkle granulated sugar over the wet icing for a little sparkle.
• Keep them plain: skip the icing for a simpler spiced cookie.
• Decorate with outlines: pipe borders or small details with the medium round nozzle.

Common mistakes to avoid

• Skipping the chill: soft dough is difficult to cut cleanly, so refrigerate it for at least 2 hours.
• Rolling unevenly: thicker areas may bake differently from thin ones; aim for about 3 mm throughout.
• Overbaking: check at 10 minutes and remove the cookies once they pass the touch test.
• Moving them too late: transfer the cookies immediately to a cooling rack after baking to stop them sitting on the hot sheet.
• Icing warm cookies: allow them to cool completely or the icing may soften and lose its shape.
• Making the icing too stiff: beat in the icing sugar gradually and stop when soft peaks form.

How to store

Once the icing has set, store the cookies in an airtight container at room temperature for up to a week. Keep decorated cookies in a single layer or separate layers with baking parchment; they are best served without reheating.

Frequently asked questions