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Christmas Gingerbread Cookies (Makes about 25 medium cookies)
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins

Christmas Gingerbread cookies decorated with royal icing 

Course: christmas, cookies, Dessert, gingerbread, royalicing
Keyword: christmascookies, desserts, gingerbreadcookies, royalicing
Ingredients for Gingerbread Cookies:
  • 1 1/2 cups all purpose flour
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1/2 tbsp ground ginger
  • 3/4 tsp ground cinnamon
  • 1/8 tsp mixed spice
  • 3 tbsp unsalted butter
  • 3/8 cup dark brown sugar
  • 1/2 large egg
  • 1/4 cup molasses
  • 1 tsp vanilla
Ingredients for Royal Icing:
  • 1 1/2 cup powdered or icing sugar
  • 1 egg white
  • 1/8 tsp cream of tartar
  • 1/2 tsp vanilla extract
  • 1/2 tbsp water
Steps for cookies:
  1. In a small bowl, whisk flour, baking powder, baking soda, salt, ground ginger, ground cinnamon, mixed spice together

  2. In another bowl, beat butter, brown sugar and egg on medium speed until fluffy

  3. Add molasses and vanilla and continue to mix well

  4. Stir dry ingredients into wet ingredients until smooth

  5. Divide dough into half and wrap each in plastic wrap and put in the fridge to set for at least 2 hours or overnight

  6. Preheat oven to 375DegF. At the same time, prepare baking pans by lining with non stick baking paper or parchment paper

  7. Roll dough btw 2 plastic wrap so it wont stick to the rolling pin until 1/4 inch thick

  8. Cut out cookies with desired Christmas cookie cutter and place on baking sheet. Make sure each cookie is about 1-2 inches apart. 

  9. Bake cookies for 7-10 mins. Remove from oven and let cool completely before decorating

Steps for Royal Icing:
  1. In a mixing bowl, combine powdered sugar, egg whites and cream of tar tar

  2. Mix until combined then add in vanilla and beat until icing is thick and sticky like white glue. 

  3. Add in 1/2 tbsp of water and beat on high for about 2-3 mins

  4. You can color the icing sugar to your desired color at this point in time

  5. Make sure to place a piece of plastic wrap over the top of the icing to prevent a skin from forming if you are not using the icing immediately. 

  6. Decorate cookies with icing and let dry for at least a few hours before packing them. 

Recipe Notes

*2 Batches of this recipe makes 33 Donut Cookies