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Gingerbread Cookie

Total Time: 1 hour and 18 minutes

Makes 12 to 15 cookies (depending on cookie cutter size)

Amount Ingredients
Gingerbread Cookies:
1 package sugar cookie mix
1 egg
1/2 cup all-purpose flour
1/4 cup melted butter
2 tablespoons pumpkin pie spice
1/2 teaspoon ground ginger
1/4 cup dark molasses
1 teaspoon vanilla extract
Royal Icing:
2 large egg whites
5 tablespoons meringue powder
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
3 cups confectioners' sugar, sifted
Asdesired Food coloring


  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl, blend all ingredients together and chill for up to 1 hour. Roll dough out on floured board about 1/8-inch thick. Cut desired shapes with cookie cutters and place onto sheet pan. Bake for 8 minutes in preheated oven.
  3. Icing:
  4. With a hand mixer, beat the egg whites with the lemon juice or 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 till stiff and glossy. Add food coloring, if desired, and transfer to a pasty bag to pipe onto cookies.

From: Food Network