Who doesn’t love gingerbread cookies?? Well, my husband isn’t the biggest fan, but that just means more for the rest of us! I love baking. And it’s even more fun when you can involve the entire family. Especially around the Holidays.

Years ago, I found this wonderful gingerbread cookie recipe that has been my go-to for Christmas Cookies. I will bake a few batches, package them up and deliver to friends and family. Small stars are my preferred cookie cutters because it makes the recipe go so much farther and you don’t feel too guilty eating more than one! I usually double it up and have plenty for everyone.

This recipe has great flavors, texture and is fairly simple. I also love that the first ingredient is a sugar cookie packet! So you feel like you get to “cheat” just a little bit but still create something homemade.

So, if you’ve never baked gingerbread before or are just looking to try something new, I highly recommend this one! I found my original print out of the recipe and it was all the way back from 2007! I’ve stuck with it ever since.

It also comes with the bonus recipe for royal icing. It goes on smooth and dries perfectly shiny and crispy.

Gingerbread Cookies with Royal Icing Recipe

[Courtesy of Sandra Lee, 2007]

Ingredients

Dough:
– 1 package sugar cookie mix
– 1 egg
– ½ cup all-purpose flour
– ¼ cup melted butter
– 2 T pumpkin pie spice
– ½ tsp ground ginger
– ¼ cup dark molasses
– 1 tsp vanilla extract

Royal Icing:
– 2 large egg whites or 5 T meringue powder
– 2 tsp fresh lemon juice or 1 tsp vanilla extract
– 3 cups confectioners sugar, sifted
– Food coloring if desired

Directions

Preheat oven to 350 degrees F

In a large mixing bowl, blend all ingredients together and chill for 1 hour.
Roll dough onto floured board about ⅛ thick.
Cut desired shapes with cookie cutters and place onto sheet pan.
Bake for 8 minutes.
Transfer to cooling rack and completely cool before applying icing.

For Royal Icing

With a hand mixer, beat the egg whites with the lemon juice 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 until stiff and glossy.
Add food coloring if desired and transfer to pastry bad (or ziplock bag) to pipe onto cookies.

I would love to know if you try this recipe. What did you think, do you have any suggestions for improvement? And of course, please share your photos with me on facebook & instagram!

HAPPY BAKING, FRIENDS!
-Tina

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