icing for ginger cookies recipe

Written ByJenny Smyth Posted on
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The Best icing for ginger cookies recipe

I’m so excited to share with you my favorite icing for ginger cookies recipe. This recipe has been a staple in our household for years, and it’s always a hit with my family and friends.

I love how the combination of warm spices like ginger, cinnamon, and nutmeg, pairs perfectly with the sweetness of the icing. It’s a perfect recipe for any occasion, whether it’s a holiday gathering or just a Tuesday.

My kids love helping me in the kitchen, and this recipe is one of their favorites to make. They love how we get to be creative with the colors of the icing and add our own special touches to make it extra special.

As for me, I love how this recipe brings back memories of my childhood, where my mom would spend hours in the kitchen baking cookies and making treats for our family gatherings. It’s a tradition that I’ve continued with my own family, and it’s something that I’ll always treasure.

When it comes to making this recipe, I like to use high-quality ingredients like real butter and pure vanilla extract to give it that extra oomph. The key home cooking technique is all about balancing the flavors and textures of the icing with the warmth of the spices.

It’s all about finding that perfect harmony between sweet and savory, which makes this recipe truly unforgettable.

Classic Ginger Cookie Icing

4.9 from 944 votes

A simple, glossy icing that sets firm on ginger cookies. It adds a sweet, smooth finish that complements the spicy ginger flavor.

Prep Time5 mins
Cook Time15 mins
Resting Time0 mins
Total Time5 mins
Servings: 12Cuisine: InternationalCalories: 60 kcal

🥘Ingredients

For the Icing

1 cup powdered sugar
1 1/2 tablespoons milk or water
1/2 teaspoon vanilla extract
1 tablespoon light corn syrup (optional, for shine)

👨‍🍳Directions

1Sift the powdered sugar into a small mixing bowl to remove any lumps.
2Add the milk or water and vanilla extract, then whisk until the mixture is smooth and free of streaks.
3If using corn syrup, stir it in at this point for extra gloss.
4Check the consistency: the icing should be thick but easily spreadable, similar to honey.
5If it is too thick, add a few drops of milk; if too thin, add more powdered sugar a teaspoon at a time until it reaches the desired texture.
6Apply the icing to completely cooled ginger cookies using a pastry brush, piping bag, or by dipping the cookie tops directly into the bowl.
7Let the iced cookies sit at room temperature for about 30 minutes until the icing sets and becomes firm to the touch.

🔧Equipment

Small mixing bowl
Whisk or fork
Spatula
Pastry brush or piping bag (optional)

📊Nutrition Facts (per serving)

🔥Calories: 60 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 1mg🌾Total Carbs: 15g🥦Dietary Fiber: 0g🍬Sugars: 14g🥩Protein: 0g

📝Notes

For a thicker, more opaque icing, use milk instead of water. Add food coloring if desired. This icing can be stored in an airtight container at room temperature for up to 2 days; whisk again before using.

Watch Video Of How Classic Ginger Cookie Icing Works

This icing for ginger cookies recipe is perfect for any occasion whether you’re hosting a holiday party or just want something special for your family dinner night.

One thing that makes this recipe so great is its adaptability – you can adjust the amount of spices according to your taste preferences.

Another plus is its versatility – you can serve these cookies at room temperature or even chilled straight from the fridge without worrying about them losing their texture or flavor.

❓ Frequently Asked Questions About Ginger Cookie Icing

Q: What type of sugar should I use for this icing?

A: For this icing, I recommend using granulated sugar as it dissolves easily and gives it a smooth consistency.

Q: Can I use store-bought gingerbread spice instead of making my own?

A: While store-bought gingerbread spice can be convenient, I highly recommend making your own spice blend from scratch as it allows you to customize the flavors to your liking.

Q: How do you ensure that the icing doesn’t become too runny?

A: To prevent the icing from becoming too runny, make sure to use high-quality powdered sugar that has been sifted properly before using it. Also, don’t overmix the icing as this can cause it to become too thin.

Q: Can I make this icing ahead of time?

A: Yes, you can make this icing ahead of time by storing it in an airtight container in the refrigerator for up to 2 weeks. However, keep in mind that it may lose its texture slightly after being refrigerated.

Q: Is there a substitute for heavy cream if I’m lactose intolerant?

A: If you’re lactose intolerant or prefer not to use heavy cream, you can substitute it with almond milk or another non-dairy milk alternative in this icing recipe.

Q: Can I color the icing with food dye?

A: While food dye can be used to color the icing, I recommend using natural food coloring options such as beet juice or turmeric powder instead for a more authentic look.

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