This post may contain affiliate links.
My go-to Gingerbread Cookie Icing recipe is easy to whip up and requires just three ingredients. Use this icing recipe on all kinds of cookies including my Soft Gingerbread Cookies, Hermit Cookies and more!
Gingerbread Cookie Icing Recipe
When creating this gingerbread icing recipe, keeping it simple and quick was key for us. You’re already going to the work of making gingerbread cookie dough, chilling it, rolling, cutting it out and baking it!
The last thing you need is a time-intensive icing that requires specialty ingredients. We keep things simple—confectioners’ sugar (aka powdered sugar), corn syrup, extract (which is optional), and a pinch of salt.
The most important ingredient in this gingerbread cookie icing is the corn syrup. It gives the icing a luscious, shiny texture while still being able to dry out and nearly fully set.
Test Kitchen Tips for Gingerbread Icing
- Once the icing is whipped up, I recommend transferring it to a piping bag or zipper-log bag. This will keep the icing from drying out. For longer storage, transfer the icing to an airtight container and store at room temperature for up to 3 days.
- The addition of orange extract is optional, though we think it pairs wonderfully with the spices in our Soft and Chewy Gingerbread Cookies. If you don’t have orange extract, you can also use pure vanilla extract, or leave it out altogether.
- I recommend starting the mixing process with a fork then switching to a whisk. The fork does a good job of evenly dispersing the ingredients and you avoid the headache of lumpy frosting getting stuck inside the whisk.
- This is not royal icing. Royal icing uses meringue powder to stabilize the icing and help it dry. My recipe is slightly softer because it’s made with just confectioners’ sugar, corn syrup and water. Perfect for cookies!
- This icing is best for cookies—not holding together gingerbread houses. If you’re looking for icing for houses, use this recipe made with liquid egg whites.
Drizzle This Icing Over:
Cookies
Soft Gingerbread Cookies
Desserts
Sweet Potato Cake
Desserts
Chewy Cardamom Cookies
Cookies
Old Fashioned Hermit Cookies
Gingerbread Cookie Icing Recipe
Description
Video
Save This Recipe!
We’ll email this post to you, so you can come back to it later.
Ingredients
- 3 cups (280g) confectioners’ sugar
- 2 teaspoons light corn syrup*
- 1 teaspoon orange extract or vanilla extract, optional
- Pinch kosher salt
Instructions
- In a medium bowl combine confectioners’ sugar, corn syrup, extract and 3 tablespoons water using a fork. Switch to a whisk and mix, adding additional water by teaspoon as needed, until icing is smooth and ribbon-like in consistency. Icing should hold a ribbon shape for a few seconds. Season with salt to taste.
- Transfer to a piping bag and use as desired.
Equipment
Notes
Nutrition
This icing recipe was perfect for our annual gingerbread man decorating night. We usually use an almond extract but tried the orange extract and loved it so much!