Perfect Gingerbread Holiday Cookies and Royal Icing
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When it comes to holiday baking, gingerbread is a timeless favorite. For me, it’s more than just a seasonal treat—gingerbread is a deep-rooted tradition. Every winter, I pull out my collection of gingerbread-themed decor that I’ve gathered over the years. From gingerbread ornaments to cookie-shaped table settings, it’s all about bringing that warm festive charm into my home. And without fail, I dedicate time to crafting gingerbread houses that become the centerpiece of the season. This annual ritual is about more than just cookies; it’s about creating memories, both edible and lasting.
Its warm spices and festive aroma make gingerbread a go-to treat during the holidays. But let’s be honest—the magic isn’t just in the cookies. The real fun begins when you decorate them with royal icing. This smooth, glossy icing isn’t only visually stunning; it’s also the key to creating detailed, picture-perfect designs. Whether you’re making a gingerbread house or cookies to share, a solid recipe and great icing are all you need to get started. Let’s make this holiday tradition even sweeter.
Ingredients for Gingerbread Cookies
To bake the perfect gingerbread cookies, it all starts with the right mix of ingredients. A balance of spices, sweeteners, and textures is what brings these festive treats to life. Let’s break it down into two main categories: dry ingredients and wet ingredients.
Dry Ingredients
The dry ingredients are the backbone of gingerbread cookies. They provide structure and the signature warm spice blend that everyone loves. Here’s what you’ll need:
- All-purpose flour: This is the foundation of the dough, providing structure and chew. Be sure to measure it accurately to avoid cookies that are too tough or crumbly.
- Baking soda: Helps the dough puff up slightly in the oven, giving the cookies a light yet sturdy texture.
- Ground ginger: The star of the show, ginger delivers that classic zingy flavor. Don’t skimp here—this is where the gingerbread magic begins.
- Ground cinnamon and nutmeg: These spices complement the ginger with warm, sweet notes, creating a cozy and balanced flavor profile.
- Salt: A pinch of salt sharpens all the flavors, preventing the cookies from tasting flat.
Wet Ingredients
The wet ingredients give the dough its richness, sweetness, and pliable texture. Combined with the dry mix, they create a smooth dough that’s easy to roll and cut. Here’s what you’ll need:
- Molasses: This thick, dark syrup is the hallmark of gingerbread cookies. It adds deep sweetness and a hint of bitterness that balances the spices perfectly.
- Brown sugar: Brown sugar adds moisture and a slight caramel flavor, making the cookies soft yet flavorful. Choose light or dark brown sugar, depending on how rich you want the sweetness.
- Unsalted butter: Butter gives the cookies their tenderness and rich flavor. Make sure it’s softened so it blends smoothly with the sugar.
- Eggs: Eggs hold the dough together and add moisture, helping the cookies bake up with the right texture.
Perfect Gingerbread Cookies
This classic gingerbread cookie recipe features warm spices, rich molasses, and a tender texture, perfect for holiday baking. Paired with smooth, glossy royal icing, these cookies are ideal for decorating, gifting, or creating festive gingerbread houses!
Ingredients
Dry Ingredients
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 3/4 cup packed brown sugar
- 2/3 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking soda, ginger, cinnamon, nutmeg, and salt.
- Cream Wet Ingredients: Beat butter and brown sugar with a mixer on medium speed until light and fluffy (about 2 minutes). Add molasses, egg, and vanilla, mixing until fully incorporated.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet mixture in thirds, mixing just until a soft dough forms.
- Chill Dough: Divide dough into two disks. Wrap each in plastic wrap and refrigerate for at least 1 hour (or overnight).
- Roll and Cut: Roll out dough on a floured surface to 1/4-inch thick. Use cookie cutters for desired shapes.
- Bake: Place shapes on parchment-lined baking sheets and bake at 350°F (175°C) for 8-10 minutes. Let cool for 2 minutes on the sheet, then transfer to a wire rack.
Notes
Don't forget to try my Royal Icing recipe too!
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Making Royal Icing
Royal icing is the secret to transforming plain gingerbread into a festive centerpiece. It’s glossy, smooth, and hardens to perfection, making it ideal for intricate designs or holding gingerbread house walls together. With just a few ingredients and a little technique, you can create icing that’s as stunning as it is functional.
Ingredients for Royal Icing
- 4 cups powdered sugar, sifted
- 3 tablespoons meringue powder (or 2 large pasteurized egg whites)
- 5-6 tablespoons water, adjusted for consistency
Instructions:
- Combine powdered sugar and meringue powder (or egg whites) in a large mixing bowl.
- Add 5 tablespoons of water and beat on low speed using a hand or stand mixer. Gradually increase speed.
- Beat for 5–7 minutes until stiff peaks form. The icing should be glossy but hold its shape for outlining consistency.
- Adjust consistency as needed:
- For outlining: Use thick icing that holds its shape.
- For flooding: Thin icing out by adding water 1 teaspoon at a time until it flows smoothly and settles within 10–15 seconds.
- Divide and color with gel food coloring, if desired. Cover the bowl with plastic wrap to prevent drying out.
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With these step-by-step recipes and techniques, you’re fully equipped to bake and decorate the best gingerbread cookies of the season. Whether you’re crafting intricate designs or making a classic gingerbread house, the joy and memories you create will last long after the cookies are gone. Happy baking!
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