There’s nothing quite like the aroma of gingerbread baking in the oven. The warm, spicy scent fills the house, and you can practically taste the sweet, molasses flavor. And while gingerbread is delicious on its own, adding a layer of icing takes it to the next level. In this recipe, we’ll show you how to make the perfect icing for gingerbread cookies, so you can create a fun and festive treat that everyone will love.
Ingredients
- 2 cups powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
- Food coloring (optional)
Instructions
- In a medium-sized bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. If the icing is too thick, add more milk. If it’s too thin, add more powdered sugar.
- If you want to add food coloring, divide the icing into separate bowls and add a few drops of food coloring to each one. Mix well until the desired color is achieved.
- Transfer the icing to a piping bag or a plastic bag with a small hole cut in the corner. Use the icing to decorate your gingerbread cookies however you like!
- Let the icing dry completely before serving or storing.
Nutritional Information
Serving Size: 1 tablespoon
Calories: 50
Total Fat: 0g
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 0mg
Total Carbohydrates: 13g
Dietary Fiber: 0g
Sugars: 13g
Protein: 0g
Cooking Time
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Equipment
- Medium-sized bowl
- Whisk
- Piping bag or plastic bag with a small hole cut in the corner
Serving Suggestions
Iced gingerbread cookies are a classic holiday treat that are perfect for sharing with friends and family. Serve them with a cup of hot cocoa or a glass of milk for a cozy and festive snack.
Variations
For a different flavor, try adding a pinch of cinnamon, nutmeg, or ginger to the icing. You can also experiment with different colors and designs to make your cookies even more fun and creative!
Substitutions
If you don’t have powdered sugar, you can make your own by blending granulated sugar in a blender or food processor until it becomes a fine powder. You can also use almond milk, soy milk, or coconut milk instead of regular milk for a dairy-free option.
Storage
Store your iced gingerbread cookies in an airtight container at room temperature for up to 1 week.
Tips
- Make sure your cookies are completely cooled before icing them, or the icing will melt and slide off.
- If your icing is too runny, add more powdered sugar. If it’s too thick, add more milk.
- For a smoother icing, sift the powdered sugar before mixing it with the milk and vanilla extract.
Notes
This recipe makes enough icing for about 24 gingerbread cookies, depending on their size.
Frequently Asked Questions
While you can freeze gingerbread cookies, we don’t recommend freezing them once they’ve been iced. The icing may become soggy or discolored when thawed.
Absolutely! This icing recipe works well on sugar cookies, shortbread cookies, and other types of cut-out cookies.
Can I make the icing ahead of time?
Yes, you can make the icing up to 1 day ahead of time and store it in an airtight container in the refrigerator. Let it come to room temperature and whisk it until smooth before using.
Iced gingerbread cookies are a holiday classic that never go out of style. With this easy icing recipe, you can add a festive touch to your cookies and create a sweet and delicious treat that everyone will love. Whether you’re making them for a holiday party or just for fun, these cookies are sure to be a hit. So why not give this recipe a try and see for yourself how delicious they can be?