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

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.


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4.4 58
Where can I find a pasty bag? LOL. Can't wait to try this. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
can you make royal icing without eggs? item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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." item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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?? item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
First ingredient: sugar cookie mix. And this is supposed to be a serious recipe? What a JOKE. item not reviewed by moderator and published
i would love 2 make them but where can i buy the cookie cutters ? can i find them in a shoprite?? item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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?? item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
how many ounces of packaged sugar cookie mix? I have a package that says 1/2 batch??????? item not reviewed by moderator and published
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. item not reviewed by moderator and published
ths is realy realy realy good i love to cook but some times it takes to long and to many ingrediants that i only use once but this is great because i had all the ingredients right in my pantry (execpt for the sugar cookie mix) sure the hour wiat was realy long but it was so worth it plus if you you like a cookie that is crispy on the outside and soft on the inside this is it item not reviewed by moderator and published
No offense, but I usually dislike her recipes, but this was wonderful. I followed as described and ended up with 20 perfect cookies for decorating. My husband is a self-proclaimed gingerbread afficionado and he thought they were excellent. Crisp outside with a soft interior. Firm enough to decorate. I did not use her royal icing as I have another I like. Try this. It is really easy and worth it. Just do make sure to let it rest in the fridge until firm. item not reviewed by moderator and published
These cookies were absolutely delicious! My entire family has been scarfing these down. They were easy to make, but the only thing I did was lessen the amount of pumpkin spice by 1/2 tablespoon because I thought it sounds like a bit too much. With that being said, this is my new favorite cookie for the holidays! item not reviewed by moderator and published
I made the recipe just like sandra did waited 1 hour and took it out and rolled it out on flour and used my cutters and then tryed to take and lift it up and the whole batch came out sticky its not working for me. So I put it back in the fridge now i have to wait some more, But why is it not working for me.. Any ideas for me HELP. I wanted to really use this but not. Sandra help it looked easy the way you did it. item not reviewed by moderator and published
I have searched for several years for a flavorful (spicy but sweet) gingerbread cookie, that is moist...and THIS IS IT! I am usually one of those bakers that does everything from scratch, but I thought I'd give this a try! The cookies turned out wonderfully. I doubled the batch, added an extra egg white, probably about 1/4 cup more flour, and a tablespoon more of pumpkin spice. I am so pleased with how they turned out. The dough was pretty stick ( assume from my extra egg white), but when I was rolling, I just used lots of dusting flour and it worked fine. I am saving the frosting for tomorrow, but they are good enough without that I only plan to do a little bit! Thanks Sandra! item not reviewed by moderator and published
I needed a frosting recipe and this one was great. Maybe next time i will try the cookies! item not reviewed by moderator and published
I think they would be fine. Here are some suggestions I have for shipping the cookies. Pack them in a box so that they can't rattle around and break, and use waxed paper or parchment paper to fill in any gaps. Then wrap that box in plastic wrap really well to keep the cookies from getting stale. Then use bubble wrap to cushion that box inside the shipping box. The cookies should arrive unbroken and as fresh as when you packed them. item not reviewed by moderator and published
Hi all. I have made this recipe twice and I love it. I wanted to make some to send to my boyfriend for Xmas since we are both visiting family and won't be in town. If I wrap it up really well and mail it on Dec. 21 priority so it gets there by Dec. 23, do you think the cookies will still be good to eat? Thank you! item not reviewed by moderator and published
This cookie was a little sweet for me. The combination of the sugar cookie mix and molasses made it too sweet for me. Plus I thought the recipe made too much icing. I was left with 80% of the icing after I decorated the gingerbread cookie. item not reviewed by moderator and published
I made this recipe three times this past christmas holiday, snd every time they came out pixel perfect! They are tasty! My whole family couldn't get enough of them. And most importantly is that they dont get hard like most gingerbreads do. Whats important is that the dough sits for an 1 hour in the fridge, it makes it so much eaiser! item not reviewed by moderator and published
Was was desperately looking for a traditional gingerbread recipe to tackle for Christmas. My total experiance in cookies was almost nothing. I am pretty darn good at scratch made pies, but that is about it. I decided to search the misc. gingerbread recipes on Foodnetworks website. I found a great one here. When the recipe is adherd to, the cookies come out moist and perfect. This recipe will not be religated to Holiday baking, oh no! It will become a regular when we crave a special treat-especially when the grandkids come over. I am a nightly viewer, and my wife and I watch with great interest, the many different programs that you offer. We experiment with the different recipes seen on these programs, and are always inventing little twists on them as well. Thanks again Mark & Melissa Huntsville, Al. item not reviewed by moderator and published
I was searching for a good icing recipe to go with my cookies, and this one is amazing. It gets stiff but it's still moist. Delicious. I will surely also try the gingerbread cookie recipe some time! item not reviewed by moderator and published
I had never made Gingerbread Cookies before, so this past holiday season was my first attempt. I was, of course, impressed with the ease of the recipe, but even MORE pleased when I first tasted them when they were done. I couldn't believe I MADE THEM! I personally LOVE ginger and so for the second batch I added a bit more to the recipe. Other than that, they were PERFECT. Chewy, spicy, and a BIG HIT! I'll definitely be making these for years to come. Thank you Sandra Lee! item not reviewed by moderator and published
OMG!!!!!! Sandra Lee you are my hero!!! My name is Brianna and I'm 12 years old. I love to bake and this was the simplest cookie recipe EVER!!! All of my family loved it and I make them all the time. Thank you for making this recipe!!! It's the best!!! item not reviewed by moderator and published
This was my first time ever making gingerbread cookies and this recipe was excellent. My cookies came out so moist. They were perfect and a huge hit for Christmas. This recipe is heavenly... item not reviewed by moderator and published
These cookies are better than ANY traditional gingerbread cookie made totally from scratch! I tripled the recipe to make them for my first and second graders and had plenty left over for my Christmas cookie trays. I've given some of these cookies to some of my adult friends who loved them and were quite surprised when I told them the recipe. My son took some to his friend, who is a food scientist, and she thought they were fantastic - the best gingerbread cookies she'd ever had. This recipe is a keeper! Thanks Sandra!!! item not reviewed by moderator and published
These cookies were the easiest to make & on top of that the most delicious! My 11 & 9 yr old grand-daughters each had their own ingredients, so easy even they could do it. The next day we iced them & had soooo much fun doing it. Love Sandra Lee, she makes great things simple! We'll make these often (even when it's not christmas) item not reviewed by moderator and published
I usually don't do any baking but I love this recipe! Its so easy to do and all my friends and fanily have said its the best gingerbread they have ever had! I've already made 4 batches this week and I plan to make at least 2 more before Christmas. item not reviewed by moderator and published
Seriously, I have been baking for 25 years and these were easy, not to hard to roll out and absolutely delicious. My kids had a ball decorating them and all the adults, and kids, loved eating them. Finally a gingerbread cookies that is not hard as a rock. Yea! item not reviewed by moderator and published
I just saw this recipe on t.v i just had go to get it.... this is so fast and easy!! im excited to make this asap!!! Thank you, M.C item not reviewed by moderator and published
Made these yummy gingerbread cookies last cookie party and I am making them again this year by request!!!! Super easy, and SO very yummy! item not reviewed by moderator and published
My family had a great big get together and for the first time since he was five grandpa decorated gingerbread men. This recipe was so easy. I made batch after batch (8 in total) and everytime they came out perfect and chewey. Gone are the days of hard cookies that have a no new detal work requirement. I made a double batch for the children at church and due to time constraints didn't get to use them. To my suprise 2 months later they were found, under a stack of christmas things to be putt away. and were still soft as can be. Yes my husband still ate them. Gross i know. As scare is the idea of what peservatives were in these things, the family joy couldn't be better. We make ours a little thicker then recomended and cook them just a minute less. item not reviewed by moderator and published
this recipe is amazing i cant believe how easy it is to make it i love it for the holidays item not reviewed by moderator and published
We love this recipe!! So much easier and still have that homemade flavor! item not reviewed by moderator and published
This was a very easy recipe to use and the flavor was great! I used orange extract in the icing and my daughter thought it was a nice touch. item not reviewed by moderator and published
I make gingerbreads every year from scratch and I tried to save myself some work by taking shortcuts. What a mistake! My family was disappointed with the results. I'll never try this again. item not reviewed by moderator and published
Really liked the recipe and how it's virtually fool-proof. My dough was a bit dry before I rolled out the cookies. I added an inexpensive vodka to the dough by the tablespoonful until the dough was easy to work with. Vodka added no taste to the cookie and alcohol seems to prevent the cookies from becoming too "tough" after they're baked. The cookies taste GREAT, frosted or not!!!! item not reviewed by moderator and published
Our kids love this so much. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
The show is "Semi-homemade" so if you ever watched it you would know she uses mixes for the Semi portion of recipes... item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
After digging and searching on the internet, the answer is " 1 package (17.5 oz.) sugar cookie mix ". Whew! I'm exhausted. item not reviewed by moderator and published
Two possibilities...........not enough flour....dough not chilled long enough. Try using a little more flour on your deck (working surface), and chill the dough overnight if you can. If you are in the middle of making the cookies, or you are pressed for time, place the dough in the freezer for 20 - 30 minutes. Good luck! item not reviewed by moderator and published
Definitely! Just be sure to wrap the cookies well so that they don't bump into one another inside the box. You don't want a box of crumbs to arrive! :) item not reviewed by moderator and published
Make another batch of cookies! If you don't plan to bake at this time, just place a damp, not dripping, paper towel directly onto the surface of your icing in an air-tight container, and store in the fridge. It will last for weeks. (be sure that the towel doesn't hang over the sides of the container, as this will prevent the container from being "air-tight", and will allow air to enter which will dry out the toweling and harden your icing.) item not reviewed by moderator and published
What problems did you encounter? item not reviewed by moderator and published

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