Ginger Spice Cookies With Royal Icing

Ginger Spice Cookies With Royal Icing
2 Reviews
This holiday ginger spice cookie is easily decorated by dipping it in royal icing that has been swirled with food color for a marbleized effect.
40 min
Prep Time
Total Time
36 cookies



1 1/2 cups
all-purpose flour
1 teaspoon
baking soda
1 teaspoon
ground ginger
1/2 teaspoon
ground cinnamon
1/4 teaspoon
baking powder
1/4 teaspoon
1/4 teaspoon
ground allspice
6 tablespoons
Land O Lakes® Butter, softened
1/4 cup
firmly packed brown sugar
1/4 cup
1 tablespoon
mild flavor molasses
large Land O Lakes® Egg
1 teaspoon
freshly grated ginger root*
1 tablespoon
finely chopped crystallized ginger

Royal Icing

2 1/2 cups
powdered sugar
4 tablespoons
warm (105°F to 115°F) water
2 tablespoons
meringue powder
1/2 teaspoon
cream of tartar
Liquid food color
*Substitute 1/4 teaspoon ground ginger.


  1. Combine flour, baking soda, ground ginger, cinnamon, baking powder, salt and allspice in bowl; mix well. Set aside.
  2. Place butter, brown sugar and sugar in bowl; beat at medium speed until creamy. Add molasses, egg and ginger root; beat until well mixed. Add flour mixture; beat at low speed until well mixed. Stir in crystallized ginger. Cover; refrigerate at least 1 hour or until firm.
  3. Heat oven to 350ºF.
  4. Shape dough into 3/4-inch balls. Place 2 inches apart onto ungreased cookie sheets; flatten slightly with bottom of greased glass.
  5. Bake 9-11 minutes or until puffed and centers just begin to set. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.
  6. Combine all royal icing ingredients except food color in bowl. Beat at low speed until moistened. Beat at medium speed 1-3 minutes or until slightly thickened and glossy. (If too thick, add additional tablespoon water).
  7. Spoon 1/2 cup icing into shallow bowl. (Keep remaining icing covered with damp paper towel.) Place 2 to 3 drops food color in random pattern on icing. Swirl gently with knife to create marbled effect.
  8. Place waxed paper onto flat surface.
  9. Gently dip top of cookie into royal icing, letting excess drip onto prepared waxed paper. Quickly turn cookie upright; place onto cooling rack. Let stand until icing is set. Repeat marbleizing and dipping process with 1/2 cup white icing and 2 to 3 drops food color, as necessary.

Recipe Tips

Nutrition Facts (1 cookie)

Dietary Fiber

Recipe Comments and Reviews


I have made this recipe several times and although it is a good decent recipe, the spice profile is boring unless you tweak it. I double the amount of fresh grated ginger AND candied ginger (which I make myself) and add some black pepper, ground nutmeg, and ground cardamom to the spice mix. This makes the cookies far more interesting and a better foil for the icky-sweet icing. I also eschewed trying to marbleize the icing and instead simply dipped and then sprinkled with sanding sugar in various colors.


I never leave comments but here it goes... I am a skilled baker. These look amazing and hooked me to give it a shot. Cookies were easy to make but I'm not sure of the texture. They taste good. When they were cooled after baking they were crisp like a ginger snap which was great. After frosting them they softened and I don't find them as appealing soft. The other issue is the icing. Using small amounts of frosting 1/2 cup at a time and putting the drops of food color on and streaking in, the first few dipped wound up with too much dye and as you go on the dye mixes more with the frosting (if that makes any sense) so the effect is less dramatic. Of the entire batch I made only a few looked "photo ready" which is ok but if you are expecting to get a batch like the 4 pictured above, don't bank on it. I'm more bummed by the texture change in the cookie. Either way we will still eat them... A cookie is a cookie after all. Happy Holidays

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