Ginger Spice Cookies With Royal Icing
Ginger Spice Cookies With Royal Icing Image

Ginger Spice Cookies With Royal Icing

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.

The Story Behind the Recipe
36
cookies
40 min
PREP TIME
02 hrs 10 min
TOTAL TIME

Ingredients

Cookie

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 salt

1/4 teaspoon ground allspice

6 tablespoons Land O Lakes® Butter, softened

1/4 cup firmly packed brown sugar

1/4 cup sugar

1 tablespoon mild flavor molasses

1 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.

How to make

  1. STEP 1

    Combine flour, baking soda, ground ginger, cinnamon, baking powder, salt and allspice in bowl; mix well. Set aside.

  2. STEP 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. STEP 3

    Heat oven to 350ºF.

  4. STEP 4

    Shape dough into 3/4-inch balls. Place 2 inches apart onto ungreased cookie sheets; flatten slightly with bottom of greased glass.

  5. STEP 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. STEP 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. STEP 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. STEP 8

    Place waxed paper onto flat surface.

  9. STEP 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.

Nutrition

80Calories
2Fat (mg)
10Cholesterol (mg)
75Sodium (mg)
16Carbohydrates (g)
0Dietary Fiber
1Protein (g)

Reviews

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  December 27, 2016

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.

— says Linda
Helpful?
  December 21, 2015

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

— says Cindy
Helpful?
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