Are you looking for a great gingerbread cookie icing recipe? Look no further! This recipe is easy to follow and produces delicious, fluffy cookies. Plus, it’s perfect for winter holidays. Give it a try today!
Table of Contents
- 1 Ingredients
- 2 Directions
- 3 Tips
- 4 Nutrition Facts
- 5 Conclusion: Gingerbread Cookie Icing Recipe | Deliciously Sprinkled
- 6 FAQ
- 6.1 What is gingerbread house icing made of?
- 6.2 How do you make royal icing for gingerbread cookies?
- 6.3 How long does gingerbread cookie icing last?
- 6.4 How do you make icing for cookies?
- 6.5 Is cookie icing the same as royal icing?
- 6.6 How do you make cookie icing quickly?
- 6.7 How do you harden icing?
- 6.8 How do you make gingerbread cookie icing?
- 6.9 How long does it take for icing to harden on cookies?
- 6.10 What makes royal icing harden?
Ingredients needed to gingerbread cookie icing recipe:
- 1 cup (250 mL) unsalted butter, softened
- 1 cup (250 mL) granulated sugar
- 2 eggs
- 1/4 cup (60 mL) molasses
- 2 teaspoons (10 mL) baking soda
- 2 teaspoons (10 mL) ground ginger
- 1 teaspoon (5 mL) ground cinnamon
- 1/2 teaspoon (2 mL) ground cloves
- 3 cups (750 mL) all-purpose flour
- 1 recipe Royal Icing (see below)
Instructions on how to make gingerbread cookie icing recipe:
1.In bowl, cream butter with sugar until fluffy. Beat in eggs, 1 at a time; stir in molasses. In another bowl, whisk together baking soda, ginger, cinnamon and cloves; stir into butter mixture in 2 additions. Stir in flour in 3 additions just until blended.
2.Divide dough into 4 equal portions. Shape each into flattened disc; wrap in plastic wrap and refrigerate for at least 2 hours or overnight. (Make-ahead: Refrigerate for up to 2 days.)
3.On lightly floured surface, roll out 1 portion of dough at a time to 1/4-inch (5 mm) thickness. 4.Using floured gingerbread boy or girl cookie cutter, cut out shapes. Place on parchment paper–lined baking sheets, about 1 inch (2.5 cm) apart. Bake in 350°F (180°C) oven until firm to the touch, 10 to 12 minutes. Cool on pans on racks for 5 minutes; transfer cookies to racks and let cool completely.
5.Decorate cookies with Royal Icing.
6.Royal Icing: In bowl, whisk together 2 egg whites, 1/2 cup (125 mL) sifted icing sugar and 1/4 teaspoon (1 mL) cream of tartar until stiff peaks form. (Make-ahead: Cover and refrigerate for up to 24 hours.
- To make ahead, assemble unbaked cookies on parchment paper–lined baking sheets; cover and freeze for up to 2 weeks. When ready to bake, place frozen cookies on parchment paper–lined baking sheets and bake in 350°F (180°C) oven until firm to the touch, 12 to 14 minutes.)
- If dough becomes too soft to work with, refrigerate for about 15 minutes.
- For a glossy finish, brush cooled cookies with beaten egg white before decorating.
- Decorate cookies with Royal Icing and store in airtight container at room temperature for up to 1 week.
Per 1 cookie
Calories: 74 | Fat: 4 g | Saturated Fat: 2 g | Cholesterol: 16 mg | Sodium: 46 mg | Carbohydrate: 0 g | Fiber: 0 g | Sugars: 6 g | Protein: 1 g | Vitamin A: 2 % | Vitamin C: 0 % | Calcium: 0 % | Iron: 2 % | Folate: 2 %
This recipe is easy to follow and produces delicious, fluffy cookies. Plus, it’s perfect for winter holidays. Give it a try today!
Conclusion: Gingerbread Cookie Icing Recipe | Deliciously Sprinkled
This gingerbread cookie icing recipe is easy to follow and produces delicious, fluffy cookies. It’s perfect for winter holidays. Give it a try today!
Read More: Chocolate gingerbread cookies
What is gingerbread house icing made of?
Gingerbread house icing is made from powdered sugar, egg whites, and cream of tartar. It’s used to glue the gingerbread pieces together and decorate the houses. Enjoy with Earlsgrocery!
To make royal icing, whisk together 2 egg whites, 1/2 cup (125 mL) sifted icing sugar, and 1/4 teaspoon (1 mL) cream of tartar until stiff peaks form. This recipe is enough to decorate 24 cookies.
Gingerbread cookie icing will last for up to 1 week when stored in an airtight container at room temperature.
Icing for cookies is typically made from powdered sugar, milk, and vanilla extract. To make it, simply whisk together these ingredients until the desired consistency is reached.
No, cookie icing is not the same as royal icing. Royal icing is made from egg whites, powdered sugar, and cream of tartar, while cookie icing is typically made from powdered sugar, milk, and vanilla extract. Royal icing is used to decorate gingerbread houses and cookies, while cookie icing can be used for a variety of different cookies.
Related Article: Gingerbread man cookies
The best way to make cookie icing quickly is to use an electric mixer. This will help to combine the ingredients faster and produce a smoother icing.
How do you harden icing?
To harden icing, simply add more powdered sugar to the mixture. This will make the icing less runny and easier to work with.
Gingerbread cookie icing is made from powdered sugar, egg whites, and cream of tartar. It’s used to glue the gingerbread pieces together and decorate the houses.
It typically takes about 24 hours for royal icing to harden on gingerbread cookies.
What makes royal icing harden?
Royal icing hardens because of the egg whites that are used in the recipe. The egg whites react with the powdered sugar and cream of tartar to create a hard, glossy icing.
Beatrice Payne is an editor for Earl’s Grocery, a sandwich restaurant with a focus on real food. She has worked in the publishing industry for many years and is passionate about helping businesses communicate their message effectively. Beatrice enjoys spending time with her family and friends, and loves exploring new restaurants.