Gingerbread cookies are a classic holiday treat, filled with warm spices and sweet molasses. Magical cookies perfect for the holiday season!
These Ginger Star Cookies will remind you of the spice cookies your Grandma used to make. Perfectly flavored, buttery and so good — they don’t even need frosting.
The spicy ginger and the warm cinnamon combine to smell like holiday happiness. Gingerbread Cookies still have that beautiful Christmas aroma days later when you take the lid off the cookie tin where there is hopefully at least one left to have with your tea.
Gingerbread cookies are a classic holiday treat, filled with warm spices and sweet molasses. These cookies are perfect for decorating with royal icing, which hardens beautifully for intricate designs. A blend of cinnamon, ginger, and cloves gives the cookies their signature flavor and aroma.
Royal icing is made with egg whites and powdered sugar, creating a smooth, glossy finish. You can use cookie cutters to make festive shapes, like stars, trees, or gingerbread people. After baking, let the cookies cool completely before icing to ensure the perfect texture. This recipe yields soft and chewy cookies, ideal for both snacking and gifting.
Gingerbread cookies are a fun, family-friendly activity, especially when decorating together. Make sure to store the cookies in an airtight container to keep them fresh for days.
These Gingerbread Cookies with Royal Icing are a must-have for holiday parties and special gatherings.
Can I make the cookie dough or cookies ahead of time?
Yes! The cookies will last 2-3 day ahead of time store in an air-tight container at room temperature. These are a great make-ahead cookie for parties! You can also make the dough and hold it in the fridge for 2-3 days before baking it.
What is your favorite way to decorate gingerbread cookies?
- Royal icing to add pretty patterns, clothing and face details, and anything else your creativity sparks!
- Candies for buttons, noses, eyes, or other festive designs.
- Sprinkling sugars over top the icing to add some sparkle.
- Rubber stamps for some printed designs.
- Candy melts to top cookies with a chocolatey topping.
Learn how to make classic gingerbread star cookies with a delicious royal icing topping. Perfect for Christmas or any festive occasion, these cookies are easy to bake and decorate. Enjoy!
- INGREDIENTS:
- 2 ¾ cups all-purpose flour
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ½ cup brown sugar, packed
- ½ cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 2 large egg whites
- 3 cups powdered sugar, sifted
- ½ teaspoon cream of tartar
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, mix dry ingredients whisk together flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt.
- In a large bowl, beat the softened butter and brown sugar until light and fluffy (about 2-3 minutes).
- Add molasses, egg, and vanilla extract, and beat until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
- Roll out the dough: Lightly flour a clean surface and roll out the dough to about ¼ inch thick.
- Use star-shaped cookie cutters to cut out the cookies. Place them on the prepared baking sheets, about 1 inch apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are firm and slightly golden
- Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
- In a large bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add powdered sugar and cream of tartar, continuing to beat until the icing is smooth and glossy.
- If the icing is too thick, add water, 1 teaspoon at a time, until you reach your desired consistency. If it's too thin, add more powdered sugar.
- Transfer the icing into a zip-lock bag and cut off the small corner or use a piping bag with a small round tip. Drizzle the icing onto cooled cookies.
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