Gingerbread Cookies with Floral Icing
Delightful gingerbread cookies enhanced with a whimsical floral icing, perfect for holiday gatherings and celebrations.
Servings 24 cookies
Calories 150kcal
Ingredients
For the Gingerbread Cookies
- 2 3/4 cups all-purpose flour Provides substance and structure.
- 1 teaspoon baking soda Helps cookies rise.
- 1 teaspoon ground cinnamon Adds warmth and sweetness.
- 1 teaspoon ground ginger Provides signature zest.
- 1/2 teaspoon ground cloves Adds depth of flavor.
- 1/4 teaspoon ground nutmeg A hint of earthiness.
- 1/2 teaspoon salt Balances sweetness.
- 3/4 cup unsalted butter, softened Essential for a tender cookie.
- 3/4 cup packed brown sugar Provides deep, caramel-like sweetness.
- 1 large egg Binds ingredients and adds moisture.
- 1/4 cup unsulfured molasses Gives distinctive flavor and color.
- 1 teaspoon vanilla extract Adds a lovely floral note.
For the Royal Icing
- 2 large egg whites Provides stability and shine.
- 1 1/2 cups powdered sugar Base for the icing.
- 1 teaspoon lemon juice Helps icing hold its shape.
- Food coloring in shades of pink, purple, and green To create beautiful designs.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.
- In a large bowl, cream the softened butter and packed brown sugar until light and fluffy.
- Mix in the egg, molasses, and vanilla extract until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until a cohesive dough forms.
- If dough is too soft, chill it in the fridge for about 30 minutes.
- Roll out the dough to about 1/4-inch thickness on a lightly floured surface and cut out holiday shapes using cookie cutters.
Baking
- Bake the cookies for 8-10 minutes or until the edges are just starting to brown.
- Allow the cookies to cool on a wire rack.
Decorating
- Prepare the royal icing by beating the egg whites until stiff peaks form, then mix in powdered sugar and lemon juice.
- Divide the icing into bowls and color it with food coloring as desired.
- Once the cookies are cool, decorate them with the royal icing and allow it to dry completely.
Notes
For success, ensure butter is softened but not melted. Chill sticky dough before rolling, and aim for 1/4-inch thickness to ensure even baking. Common mistakes include overbaking and incorrect flour measurement. Store iced cookies properly to preserve their beauty.