Gingerbread Cookies Frosted with Royal Icing
Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Icing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Flourless cooking spray
- 3¾ cups (500 g / 1.1 lb ) all-purpose flour , plus extra for dusting
- 2 teaspoons baking soda
- 1½ teaspoons ground ginger
- 1½ teaspoons ground allspice
- 1 teaspoon salt
- 1 stick (120 g / 4.2 oz) unsalted butter , at room temperature
- ¾ cup (150 g / 5.3 oz) tightly packed dark brown sugar
- ½ cup (150 g / 5.3 oz) honey
- 2 large eggs
- Royal icing
Directions
Preheat oven to 375 °F (191 °C) .
Lightly spray cookie sheets with cooking spray or line with parchment paper .
Sift together the flour, baking soda, ginger, allspice, and salt. Set aside.
In a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and honey on medium speed, about 2 minutes.
Add the eggs and mix until smooth and light, another 2–3 minutes.
Add the sifted dry ingredients and mix on low until the dough is evenly mixed.
Turn the dough out on a lightly-floured work surface.
Pat into an even disk.
Cover with plastic wrap and chill until firm, about 20–30 minutes.
Roll out the dough to a 0.25-inch (6.4 mm) thickness.
Use 5.5-inch (14 cm) cookie cutters to cut out cookies.
Transfer cookies to prepared cookie sheets , spacing them about an inch apart.
Bake the cookie until they are firm, about 10–14 minutes, depending on size.
Transfer the cookies to wire racks and let cool completely before decorating, if desired.
Bake the remaining dough in batches, as directed.
Frost with royal icing.