Chewy Gingerbread Cookies with Royal Icing Recipe
These gingerbread cookies are soft, chewy, and perfectly spiced with ginger, cinnamon, nutmeg, and cloves. Baked to perfection and decorated with smooth vanilla royal icing, they make a festive treat for the holidays or any cozy occasion.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 10 minutes
- Yield: 36 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Ingredients
Gingerbread Cookie Dough
- 1/2 cup (113g) unsalted butter, room temperature
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 1 large egg (56g), room temperature
- 1/4 cup (70g) dark molasses
- 2 1/4 cups (290g) all-purpose flour, fluffed and spooned into the measuring cup
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp fine salt
Royal Icing
- 3 1/2 cups (454g) powdered sugar (about 1 lb box)
- 3 Tbsp (28g) meringue powder
- 1/3 cup (80g) water, room temperature
- 2 Tbsp (24g) vanilla or almond extract
- Additional water to achieve flooding consistency
Optional Decorations
- 1 cup assorted sprinkles or decorative candies
Instructions
- Prepare the dough: In a large bowl, cream together 1/2 cup butter, 3/4 cup granulated sugar, and 1/4 cup light brown sugar using an electric mixer on medium-high speed until the mixture is light in color, about 2 minutes.
- Add wet ingredients: Mix in 1 large egg and 1/4 cup molasses on medium speed until combined, scraping the bowl sides as needed.
- Incorporate dry ingredients: Add 2 1/4 cups flour, 2 tsp ginger, 1 tsp cinnamon, 1/2 tsp baking soda, 1/2 tsp nutmeg, 1/4 tsp cloves, and 1/4 tsp salt. Mix on low speed until just combined, then scrape the bowl thoroughly to ensure even mixing.
- Chill the dough: Divide dough into two halves, wrap each in plastic wrap, flatten into rectangles about 1/2 inch thick, and chill in the refrigerator for 1 hour or freezer for 15 minutes.
- Preheat oven and prepare baking sheets: About 30 minutes before rolling out dough, preheat oven to 350°F (175°C). Line two large baking sheets with silicone mats or parchment paper.
- Roll and cut dough: Roll one chilled dough portion on a floured surface or plastic wrap to 1/4 inch thickness. Use floured cookie cutters (2-inch circles or snowflakes suggested) to cut shapes, placing cookies 2 inches apart on the baking sheet. Optionally chill cut cookies 15 minutes in fridge or 5 minutes in freezer to limit spreading.
- Bake cookies: Bake one sheet at a time on the middle oven rack for 10-11 minutes. The edges should be set but centers slightly soft. Allow cookies to cool on the sheet for 15 minutes before transferring to a wire rack to cool completely.
- Re-roll scraps: Knead dough scraps, rewrap in plastic, and chill. Roll out and bake these cookies as in previous steps.
- Prepare royal icing: In a mixing bowl, combine 3 1/2 cups powdered sugar, 3 Tbsp meringue powder, 1/3 cup water, and 2 Tbsp vanilla or almond extract. Mix until smooth and thick. Add small amounts of water to reach flooding consistency suited for cookie decorating.
- Decorate cookies: Once cookies are fully cooled, pipe and decorate with royal icing and optional sprinkles. Let icing dry completely before serving or storing.
Notes
- Chilling the dough is essential to control spreading and maintain cookie shape.
- For softer cookies, slightly underbake and allow residual heat to finish baking on the hot pan.
- Rolling the dough between sheets of plastic wrap makes cleanup easier and prevents sticking.
- Dough can be refrigerated for a few days or frozen for longer storage; allow it to soften slightly before rolling.
- If you want crisper cookies, bake a minute or two longer, but watch carefully to avoid overbaking.
- Royal icing consistency can be adjusted with water for either piping details or flooding surfaces.
