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Gingerbread Cookies Recipe Royal Icing Recipe

Prep Time 3 hours
Cook Time 10 minutes
Total Time 3 hours 10 minutes
Servings 2
Author Kelley @ Miss Information Blog

Ingredient List

  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp ground allspice
  • 1/2 tsp ground cloves
  • 3/4 tsp ground cinnamon
  • 3/4 tsp ground ginger
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 stick softened unsalted butter
  • 1/4 cup vegetable shortening
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 2/3 cup unsulfured molasses
  • 3 large egg whites 3 oz
  • 1 tsp. vanilla flavoring
  • 4 cups confectioners sugar


  1. Sift together flour, baking soda, cinnamon, ginger, allspice, cloves, salt and pepper and set aside.
  2. In an electric mixer, at high speed, beat the butter and vegetable shortening until well-combined, Add brown sugar and beat until the mixture is light, about 2 minutes.
  3. Add egg and molasses and beat until well mixed, scraping down sides.
  4. With the mixer on low add in flour mixture 1/2 cup at a time until well mixed.
  5. Get 2 pieces of plastic wrap and divide mixture between them. Form into a disk and wrap.
  6. Refrigerate for at least 3 hours or up to 2 days.
  7. Preheat oven to 350 degrees
  8. Remove one disk and let sit on the counter for 10-12 minutes.
  9. Place the gingerbread dough on a floured surface and sprinkle with flour. If you are using a wooden rolling pin also dust it with flour.
  10. Roll dough to 1/8" for crispy gingerbread 1/4" for chewier cookies.
  11. If the dough starts to stick to the rolling pin or floured add a little more flour to prevent sticking.
  12. Dip your cookie cutter in flour and cut out your cookies.
  13. Place them on a cookie sheet with parchment paper or a Silpat mat.
  14. If the dough gets too warm when you go to roll your scraps back out, put it in the fridge for 3-5 minutes before rolling back out.
  15. Bake in the oven on the middle rack for 10-12 minutes until the edges are crispy. For more even results turn the pan 180 degrees halfway through baking.
  16. Remove from the oven and let cool for 2 minutes before removing to a cooling rack to cool completely. Do not decorate until they are completely cooled.
  17. In a mixing bowl combine egg whites and vanilla and beat at high speed until frothy (bubbly)
  18. On low speed add in confectioners sugar 1/2 cup at a time until fully incorporated.
  19. Turn mixer on high and beat for 5-7 minutes until its glossy and stiff peaks form.
  20. Transfer to a piping bag or zip top bag for piping. Clip the corner of the zip-top bag to pipe.

Recipe Notes

The easy way to test for stiff peaks after 5 minutes of beating is to take a whisk or your beater and dip it into the frosting. Pull straight up on the beater if a stiff peak forms in the icing it's done. It may curl over a little at the top and that is fine. Don't over beat it because will become grainy. I recommend setting a timer and beat for 5 minutes then test it if it's not ready beat for one more minute and test again. If it still seems really limp and thin after 7 minutes add a little more powdered sugar 1/4 cup at a time and beat for 1 minute until you get the right consistency.