Gingerbread Cookies Frosted with Royal Icing

Introduction

These gingerbread cookies are tender and deeply spiced with ginger, allspice, and brown sugar, delivering a complex warmth that pairs perfectly with sharp royal icing. The dough chills in about 30 minutes and bakes in just 10–14 minutes per batch, making them practical for a weekend project. They freeze well unfrosted, so you can bake and decorate on your timeline.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Total Time: 34 minutes (plus 20–30 minutes chilling)
• Servings: 12–16 cookies (depending on cutter size)

Ingredients

• Flourless cooking spray
• 3¾ cups (500 g / 1.1 lb) all-purpose flour, plus extra for dusting
• 2 teaspoons baking soda
• 1½ teaspoons ground ginger
• 1½ teaspoons ground allspice
• 1 teaspoon salt
• 1 stick (120 g / 4.2 oz) unsalted butter, at room temperature
• ¾ cup (150 g / 5.3 oz) tightly packed dark brown sugar
• ½ cup (150 g / 5.3 oz) honey
• 2 large eggs
• Royal icing

Instructions

1. Preheat oven to 375 F.
2. Lightly spray cookie sheets with cooking spray or line with parchment paper.
3. Sift together the flour, baking soda, ginger, allspice, and salt. Set aside.
4. In a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and honey on medium speed, about 2 minutes.
5. Add the eggs and mix until smooth and light, another 2-3 minutes.
6. Add the sifted dry ingredients and mix on low until the dough is evenly mixed.
7. Turn the dough out on a lightly-floured work surface.
8. Pat into an even disk.
9. Cover with plastic wrap and chill until firm, about 20-30 minutes.
10. Roll out the dough to a 0.25 in thickness.
11. Use 5.5 in cookie cutters to cut out cookies.
12. Transfer cookies to prepared cookie sheets, spacing them about an inch apart.
13. Bake the cookie until they are firm, about 10-14 minutes, depending on size.
14. Transfer the cookies to wire racks and let cool completely before decorating, if desired.
15. Bake the remaining dough in batches, as directed.
16. Frost with royal icing.

Variations

Darker spice profile: Add ½ teaspoon ground cloves and reduce the ground ginger to 1 teaspoon for a more assertive, warming flavor without excess heat.

Citrus notes: Add 1 tablespoon finely grated lemon or orange zest to the creamed butter and sugar mixture to introduce brightness that cuts through the molasses notes.

Thinner, crispier cookies: Roll the dough to 0.125 inches (half the thickness) and reduce bake time to 8–10 minutes; they will crisp as they cool and hold fine detail in royal icing better.

Single-batch option: Divide all ingredients in half and skip the batching step; you’ll have one sheet of cookies ready to decorate in under 45 minutes total.

Brown butter depth: Brown the butter first (let it cool to room temperature), then use it in place of regular softened butter for a nuttier, more complex flavor.

Tips for Success

Chill the dough fully. The 20–30 minutes is essential—warm dough spreads during baking and loses sharp edges. If your kitchen is warm, chill for the full 30 minutes or even longer.

Roll between parchment. Lay the disk between two sheets of parchment paper and roll, rather than flouring your work surface heavily; this keeps the dough tender and cuts cleanup time.

Watch the oven clock. Gingerbread cookies are done when the edges are firm but the center still has slight give; overbaking dries them out. Start checking at 10 minutes and pull them out as soon as they’re set.

Cool completely before decorating. Any warmth in the cookie will cause royal icing to slide or set unevenly. Transfer to a wire rack immediately after baking and wait at least 15 minutes before frosting.

Batch your dough efficiently. While one sheet bakes, shape the next batch on parchment and have it ready to slide onto the oven rack the moment the first comes out.

Storage and Reheating

Unfrosted cookies: Store in an airtight container at room temperature for up to 5 days, or freeze in a freezer bag for up to 3 months. Thaw at room temperature before decorating.

FAQ

Can I decorate these cookies without royal icing? Yes. Royal icing provides a sharp, elegant finish, but you can also use a simple glaze (powdered sugar + milk), brush with melted chocolate, or dust with cinnamon sugar before baking for a simpler look.

How far ahead can I bake these? Unfrosted cookies keep for 5 days in an airtight container and freeze for up to 3 months, so you can bake them several days or weeks in advance and decorate closer to the date you need them.

Can I use molasses instead of honey? Molasses will work, but use ⅓ cup instead of ½ cup; it’s more concentrated and will make the dough slightly softer. The flavor will be richer and less floral.

Why did my cookies spread too much? The dough was likely too warm when it went into the oven. Ensure the dough is fully chilled (a full 30 minutes minimum) and that your oven is actually at 375°F; use an oven thermometer to check.