These classic holiday treats feature a crisp, spiced snap and a professional-quality decorative finish. By using a precise ratio of molasses, ground ginger, and cinnamon, this recipe yields sturdy cookies that maintain their shape perfectly while baking. Finished with a stable, egg-free royal icing made from meringue powder, these gingerbread cookies are as delightful to look at as they are to eat, making them the perfect centerpiece for your festive holiday cookie platter.
3 cups all-purpose flour
1.5 tsp ground ginger
1 tsp ground cinnamon
1/2 cup unsalted butter, softened
1/2 cup unsulphured molasses
1/2 cup brown sugar, packed
3 tbsp meringue powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup water (for icing)
2 cups powdered sugar (for icing)
Cream the softened butter, brown sugar, and molasses in a large bowl until light and fluffy.
Whisk the flour, ginger, cinnamon, baking soda, and salt together in a separate medium bowl.
Gradually add the dry ingredients to the butter mixture, beating on low speed until a thick dough forms.
Wrap the dough in plastic wrap and refrigerate for at least one hour.
Preheat oven to 350°F and line two baking sheets with parchment paper.
Roll the chilled dough on a floured surface to 1/4-inch thickness and cut into desired shapes.
Bake for 10 minutes or until edges are set.
Mix meringue powder, powdered sugar, and water until smooth to create the royal icing.
Decorate the cooled cookies with icing as desired.
Ensure the butter is truly at room temperature for the best texture. Spoon and level the flour to prevent an overly dry dough. Refrigerating the dough is mandatory to ensure the shapes hold their crisp edges during baking. The royal icing can be thinned with extra water for flooding or thickened with more sugar for piping.