Gingerbread Cookies with Royal Icing (classic)
Printed from Inclusive Kitchen — Gingerbread Cookies with Royal Icing
Gingerbread cookies have a long and delightful history, dating back to the Middle Ages when they were often made with honey and spices. The modern version, which includes molasses and a blend of warm spices, has become a holiday staple in many American homes. These cookies are not only delicious but also a canvas for creativity, especially when adorned with royal icing.
The process of making gingerbread cookies is a wonderful way to bring family and friends together during the holiday season. As you mix the dough, the warm scents of ginger, cinnamon, and cloves fill the kitchen, creating an inviting atmosphere. Once baked, these cookies can be decorated in a myriad of ways, making each batch unique. And let’s be honest, who doesn’t love a cookie that doubles as a decoration?
Royal icing, made from egg whites and powdered sugar, adds a beautiful finish to your gingerbread creations. It dries hard, allowing for intricate designs that can withstand the test of time—well, at least until someone decides to eat them! Just remember, if your icing is too runny, it might just be a sign that you need to work on your piping skills.
So roll up your sleeves and get ready to create some holiday magic with these classic gingerbread cookies. Whether you’re building a gingerbread house or simply enjoying them with a cup of hot cocoa, these cookies are sure to bring joy and a touch of nostalgia to your festivities. Just be prepared for the inevitable debate over who gets to eat the first one—after all, they’re just too cute to resist!
Ingredients
- 3.25 cups all-purpose flour
- 1.5 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cups unsalted butter
- 0.5 cups brown sugar
- 0.5 cups molasses
- 1 egg
- 4 cups powdered sugar
- 2 egg whites
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, whisk together 3.25 cups of all-purpose flour, 1.5 teaspoons of ground ginger, 1 teaspoon of ground cinnamon, 0.5 teaspoons of ground cloves, 1 teaspoon of baking soda, and 0.5 teaspoons of salt. This dry mixture will form the backbone of your cookies, providing structure and flavor.
- In another bowl, cream together 0.5 cups of unsalted butter and 0.5 cups of brown sugar until light and fluffy, about 3-4 minutes. This step is crucial as it incorporates air into the butter, resulting in a lighter cookie.
- Add 0.5 cups of molasses and 1 egg to the butter mixture, mixing until well combined. The molasses not only adds sweetness but also gives the cookies their characteristic dark color.
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. If the dough is too sticky, you can add a little more flour, but be careful not to overwork it.
- Divide the dough into two equal portions, flatten them into disks, and wrap in plastic wrap. Refrigerate for at least 1 hour to allow the flavors to meld and the dough to firm up.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. This temperature is ideal for baking gingerbread, ensuring they cook evenly without burning.
- On a lightly floured surface, roll out one disk of dough to about 1/4 inch thick. Use cookie cutters to cut out shapes and transfer them to the prepared baking sheets.
- Bake the cookies for 8-10 minutes, or until the edges are firm but the centers are still soft. They will continue to firm up as they cool, so be careful not to overbake.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This cooling step is essential for achieving the right texture.
- While the cookies cool, prepare the royal icing by beating 2 egg whites until frothy, then gradually adding 4 cups of powdered sugar and 1 teaspoon of vanilla extract. Beat until the mixture forms stiff peaks.
- Transfer the royal icing to piping bags or squeeze bottles for decorating. If the icing is too thick, you can add a few drops of water to reach your desired consistency.
- Once the cookies are completely cool, decorate them with the royal icing as desired. Let the icing dry completely before storing the cookies to prevent sticking.
- Store the decorated cookies in an airtight container at room temperature for up to a week. If they last that long, that is!
- Enjoy your beautifully decorated gingerbread cookies with a warm beverage, or share them with friends and family. Just remember, they’re not just cookies; they’re edible art!
Nutrition (per serving)
- Calories: 150
- Carbs g: 22
- Protein g: 1
- Fat g: 6
- Sugar g: 10
