How to Make Gingerbread Christmas Cookies with Homemade Royal Icing
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One of the best parts of the holidays is the many different sweets that I get to make for photoshoots and the family. One of the most popular holiday sweets is the gingerbread cookie, which I made for this photoshoot. This recipe is short and simple, and the royal icing is sweet and easy to decorate with, which is one of the most important parts of the gingerbread cookie- the decorations. Both adults and kids love to decorate cookies, so this recipe is perfect for an all-day family gathering.
Cookie baking tools
Cookie decorating tools
If you’re preparing cookies ahead of time, they are perfect for freezing anytime. The dough can be frozen for up to 3 months, wrapped in saran wrap and tin foil. Likewise, the baked cookies will stay fresh and chewy for 3 months in the freezer, decorated or not. When preparing the dough, I found that this dough is extremely thick and hard to work with, even with a stand mixer. Because of this, I would recommend working with only a single batch at a time and not doubling portions, since you might risk damaging your stand mixer. Since I’m at a much higher altitude, I prefer to bake the gingerbread cookies for 9 minutes. Be careful not to overcook the cookies, since they will be much harder and tougher than they are supposed to be.
These gingerbread cookies are much softer than most, as some dislike how hard gingerbread cookies are. To ensure this, I always like to stay on the shorter times when baking these cookies, so they aren’t overcooked and hard. After decorating with royal icing, these cookies are perfect to put out for Santa for the kids or to send to friends and family through the mail. My family has a 15-year tradition to bake and decorate gingerbread cookies, which often leaves our kitchen table completely full of decorated cookies.