Gingerbread Cookies with Royal Icing

Total Time:
1 hr 18 min
Prep:
10 min
Inactive:
1 hr
Cook:
8 min

Yield:
12 to 15 cookies, depending upon your cookie cutters
Level:
Easy

CATEGORIES
Ingredients
  • Gingerbread cookies:
  • 1 package sugar cookie mix
  • 1 egg
  • 1/2 cup all-purpose flour
  • 1/4 cup melted butter
  • 2 tablespoons pumpkin pie spice
  • 1/2 teaspoon ground ginger
  • 1/4 cup dark molasses
  • 1 teaspoon vanilla extract
  • Royal Icing
  • 2 large egg whites or 5 tablespoons meringue powder
  • 2 teaspoons fresh lemon juice or 1 teaspoon vanilla extract
  • 3 cups confectioners' sugar, sifted
  • Food coloring, if desired
  • For Gingerbread Cookies:
Directions
For Gingerbread Cookies:

Preheat oven to 350 degrees F.

In a large mixing bowl, blend all ingredients together and chill for up to 1 hour. Roll dough out on floured board about 1/8-inch thick. Cut desired shapes with cookie cutters and place onto sheet pan. Bake for 8 minutes in preheated oven.

For Royal Icing:

With a hand mixer, beat the egg whites with the lemon juice or extract until frothy. Add the sifted powdered sugar and beat on low speed until combined, smooth, and shiny. Turn to high and beat approximately 5 minutes till stiff and glossy. Add food coloring, if desired, and transfer to a pasty bag to pipe onto cookies.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    57 Reviews
    4 57
    0/1000 characters
    Your Rating:
    (Required)
    Sort by: 
    These were great! I made them with about a tbsp of molasses and the rest honey as I do not like molasses at all. They were obviously lighter in colour, but absolutely delicious! I got about 40 3 inch gingerbread men out of one recipe. Also, for those worried about salmonella from the egg in the icing, buy a carton of egg white, they are pasteurized so no worry of salmonella!
    I made these for my teachers, and I think they are going to love them! I doubled the recipe so I would get around 30 cookies (one batch supposedly makes 15), but it actually ended up making almost 60! I rolled it out to the thickness said in the recipe and used average-sized cutters, so I don't know how I managed to do that. But that's ok, because now I have a bunch left for myself :) I gave a few to my friends at school, and they loved it. The cookies were chewy and delicious, and it was fun making them; I will definitely make these again!
    can you make royal icing without eggs? 
    I love, love this recipe. The dough is so easy to work with, tastes great cookies came out perfect!! I did chill the dough overnight and was so pleased with the results. I have yet to decorate them with the icing but am sure it will be perfect! Sandra Lee's recipes are always wonderful!!
    Reading this recipe makes me think of the lifestyle convenience of designing your own Gingerbread Man with American materials. The procedure is very clean here and reminds of that old market box story: "There was a wanderer who realized that in a special odd town, everyone was competing for the recipe to a magic oily pizza, and whoever won would become smart."
    I found out by accident that this royal icing recipe is the best copper polish on the planet! I whipped it up in a copper bowl that had been stained, it sat in there a few minutes and was gleaming like new. I have some other copper pieces that had such bad stains I wasn't using them anymore and this removed any stain including stains copper polish couldn't handle. I know this sounds crazy, but use the icing for the best copper polish ever! Also, the cookies were good!
    Perhaps I mixed the ingredients out of order, but I followed the directions. The dough came out so dry it crumbled. There was no way to roll it out and therefore, I couldn't make the cookies. The flavor was really good so we were disappointed that we didn't get to eat the cookies. I think the directions on this recipe are too vague. Looking back I would have incorporated dry ingredients into the wet, but the directions say mix it all together so I just threw it all into a bowl and mixed it. I can only assume that's what went wrong.
    My 13 year old daughter and I made this cookies last night 12/21/11 and they came out great. It was a very easy recipe to follow and the taste was great. She made them for all of her teachers. We can't wait to make them again.
    Perfection! Great taste and super easy. I like using the premeasured sugar cookie mix, saves time and steps. Kids and adults both loved these and I had to make 2 more batches for the ginger cookie lovers!
    I was looking for a Royal Icing Recipe and this fit the bill. As one reviewer said it set up very quickly. As for the gingerbread part. Come on Sandra. Just buy the Pillsbury gingerbread dough in the rollfor your semi and the Icing can still be your home made part.
    The recipe was (for once) exactly as easy to make as it looked on tv! The cookies turned out very deliciously and were a big hit with the family. Great recipe!!
    I thoroughly enjoyed making these cookies with my four year old daughter and my two year old son. The recipe was extremely easy and took no time at all the night before Christmas. I had no problem with the recipe but I would suggest that the dough be refrigerated for longer than an hour. I made the dough early in the morning and we made the cookies later on that evening. I noticed that the longer you work the dough the softer and stickier it gets. Thanks for a great Christmas tradition!
    This is the 2nd year in a row that I've made these cookies. Last year, I had the exact same issues as this year. The dough is very, very sticky and virtually un-rollable. I added flour, and then more flour and then even more flour as well as flouring my surface and my roller multiple times and still no luck. :( Now, I'm not saying they don't taste wonderful, because they do have a lovely flavor BUT this dough was just a royal pain for me. Maybe I just don't have the baker's instinct or something... What am I doing so wrong??
    Make sure that you chill your dough. This will prevent the sticking issue. It may take longer that one hour to chill your dough. Try making these the night before you want to bake them so that they chill over-night. Also, if the dough becomes sticky while working with it, place it back in the refrigerator to re-chill, or in the freezer to help speed up this process. Hope this helps.
    I made these cookies with my three year old son today and they turned out great. My son was eating them faster than I could decorate them. This one is a keeper!
    Maybe it has something to do with climate, but I followed this recipe and it was not rollable-- i probably added 3/4 cup more flour before giving up and just dropping spoonfuls instead... so very disappointing!
    Were you having a "sticking" issue? Make sure that the dough is well chilled. If you are short for time, place it in the freezer for 20 - 30 minutes to help speed up the process. Hope this helps.
    These were simple to make, very tasty and baked beautifully. And yes, sugar cookie mix. That's Sandra's thing; semi-homemade. That means it's not entirely from scratch. It's not a joke, it's a means to simplify things.
    First ingredient: sugar cookie mix. And this is supposed to be a serious recipe? What a JOKE.
    The show is "Semi-homemade" so if you ever watched it you would know she uses mixes for the Semi portion of recipes...
    i would love 2 make them but where can i buy the cookie cutters ? can i find them in a shoprite??
    You don't need any "special" cookie cutters to make these cookies. Use an upside down glass to "cut" out round cookies, or simply cut the dough into nice sized squares with a butter knife. The baking time may differ from the recipe's stated time, so keep an eye on them. Check them early and often until you have an idea of how long your "homemade" shapes will take to bake. Good luck!
    Super easy to make. I made the dough a few days ago, stored it in the fridge and just rolled them out today. The dough needs to be cold to work with it. My little gingerbread dudes came out great! I will use this recipe and the Royal frosting again next year. The frosting is my new favorite. It hardens on the cookies in a very short period so you can store the cookies the same day.
    Great recipe...my daughter has made these 2 years in a row and they are awesome! Delicious taste and dough is easier than most to work with.
    Great recipe to use for making gingerbread with the kids.Ingredient list is shorter and dough is less complicated to make.My kids loved them even though we didn't do the icing.I do recommend that you roll the dough out a little thicker otherwise they can be tricky to work with. Definately deliciousness!
     
    OMG this recipe rocks. My husband and daughter made it for the first time yesterday. These cookis taste great and the dough is not that difficult to work. The only advise i have is for rolling it out. I advise doing this between wax paper that is well flowered. Thanks Sandra.
    Very easy, very delicious. I didn't have a sugar cookie mix, so I just used all of the dry ingredients from my family's favorite sugar cookie recipe. It turned out beautifully. I haven't made this icing, so I can't vouch for that... but the cookie recipe was fantastic. Substantially more moist than the average gingerbread cookie!
    I'm not much of a baker but I just tried these and they turned out really, really good! My kids love 'em. If I had to make them just for myself, I would probably cut down on the sweetness. But overall, a real winner!
    Please keep in mind that I've never made gingerbread cookies before or royal icing. The first batch of cookies I made, I guess I rolled out too thin, because they came out really hard and crunchy. So then the second batch I made, I rolled out much thicker and decreased the bake time to 6-7 minutes and they turned out much better. Oh, the tate of the cookies were really great, even for the first batch. The royal icing was a complete disaster. I only wanted to make half the recipe since it was my first time and another post said that they had way too much from the original recipe. I opted to use the meringue powder. Again, I've never made royal icing before or used meringue powder, but there was something off, the sugar/meringue powder started to clump and make little pebble sized balls. I couldn't get it to smooth out. So, I threw that out and tried again, using a Wilton recipe that came with the meringue powder. This turned out better, but taste was off. I added a little lemon juice but still not much better and it was really thick. I'm not sure what the consistency is supposed to be and I was afraid to add more water. So, after all this, i decided to forego the icing until next time. I'm sure it's not Sandra's recipe and that I'm doing something wrong. Does anyone ahve any suggestions??
    Whenever you work with powdered meringue, it is critical that you are constantly mixing the ingredients. Don't stop the mixer until you have the consistency that you need to ice, or flood, your cookies. This is especially critical when adding your liquids and extracts. If you don't constantly mix, you will get the small balls/lumps that you spoke of. Good luck!
    Very good recipe. The cookies are delicious. The reason I put 4 stars is because the royal icing hardens, and I don`t like icing crunchy. I would have liked to be told that in the episode. Sorry, Sandra!
    Royal Icing will ALWAYS dried "hard". No matter the recipe. Drying hard is what royal icing is made to do. It is why people use it....so they can "stack" their cookies without ruining the designs.
    These were great. I hate when gingerbread is too crunchy; these were nice and moist. The icing had a good consistency, although I added a little bit more lemon juice to give it a better taste. I had to stop myself from eating too many before I gave them away. They also travel well too. I will definitely be making these again next Christmas.
    I wanted something for my kids to make on Christmas Eve. This was so simple and delicious. The cookies almost didn't last for Santa.
     
    They were sturdy enough to decorate, but weren't crispy, very moist.
     
    I'll never make them from scratch again!
    how many ounces of packaged sugar cookie mix?
     
    I have a package that says 1/2 batch???????
    After digging and searching on the internet, the answer is " 1 package (17.5 oz.) sugar cookie mix ". Whew! I'm exhausted.
    My 12 year old daughter wanted to make some gingerbread cookies for Christmas, and I looked for a recipe that would not be too complicated for her. I'm not normally a big fan of gingerbread cookies, but these are the best I've ever eaten. Most gingerbread cookies I've tasted are too hard, but these were so soft, and really, really good.
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Holiday Baking & Dessert Recipes