Gingerbread Cookies and Icing Recipe
Serves: makes about 20 cookies and 2 cups of icing
Gingerbread Cookies
  • 6-1/2 cups all-purpose flour
  • 2-1/2 tsp. baking powder
  • 2 tsp. baking soda
  • ¾ tsp. salt
  • ¾ tsp. powdered ginger
  • ½ tsp. cinnamon
  • ¼ tsp. ground cardamom
  • 1 pinch dried cloves
  • ¾ cup butter, room temp
  • 1-1/2 cups dark brown sugar
  • 1 cup blackstrap molasses
  • 2 eggs, room temp
  • 1 Tbsp. vanilla
Royal Icing
  • ½ cup pasteurized liquid egg whites
  • 4 cups confectioners’ sugar
  • 1 tsp. lemon juice
  • Food coloring, fruit powder, or yogurt powder (optional)
Gingerbread Cookies
  1. Combine all the dry ingredients, except the brown sugar, into a bowl. Whisk ingredients together until they are evenly combined.
  2. In a standing mixer fitted with a paddle attachment, mix the butter and dark brown sugar together on medium speed until fully combined. Once the dark brown sugar is evenly incorporated into the butter, add the molasses and continue to mix the ingredients scraping the bowl down as needed. Add the eggs and vanilla, mixing on medium speed until ingredients are fully combined.
  3. Turn the mixer down to low speed and add the dry-ingredient mixture in three equal batches, mixing until evenly combined. Scrape down the sides of the bowl and the paddle, then mix on low speed for about one more minute, just to ensure that all the ingredients have come together.
  4. Form the dough into a block and cover in plastic wrap. Refrigerate until lightly chilled throughout.
  5. Preheat oven to 325°F. Roll out the dough on a lightly floured work surface. Cut out the desired shapes and place onto a parchment paper-lined baking sheet.
  6. Bake at 325 for 10 to 12 minutes. Cool on a wire rack before decorating with royal icing.
Royal Icing
  1. In a standing mixer fitted with the paddle attachment or with a handheld electric mixer, mix the egg whites until soft peaks form.
  2. Add sugar and mix until smooth. Add lemon juice and mix until smooth. Add food coloring or powder if desired, mixing until your ideal shade is reached.
  3. Pipe the frosting onto the cookies using a pastry bag. Allow the icing to harden and store the cookies in a tightly sealed container at room temperature for up to three days.
Adapted from Bouchon Bakery
Recipe by Honest Cooking at