Spiced Gingerbread Cookies with Royal Icing

Spiced Gingerbread Cookies with Royal Icing
A tender, chewy gingerbread from Rebecca Firth—perfect for holiday decorations and for snacking.Pascale Grise

Soft and chewy, not dry or brittle, this recipe was designed for deliciousness rather than just structural soundness. While cookbook author Rebecca Firth doesn’t recommend using this formula to make large gingerbread houses, the cookies will hold up perfectly for smaller structures like these precious, tiny gingerbread cottages.

Firth likes to use a combination of bread flour and all-purpose flour for these easy-to-roll cookies, finding that the additional protein in the bread flour helps to retain gingerbread’s sharply cut shapes.

The frosting recipe is divided into 2 batches with 2 different consistencies. If making miniature gingerbread houses, the thicker paste is ideal for coating and “cementing” the pieces upright, while the thinner version is best for piping and decorating only. If making simple gingerbread cookies, skip the thicker icing entirely.

Adapted from Rebecca Firth's book, The Cookie Book (Page Street Publishing Co., 2018)

What You Will Need