Our 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 our Soft and Chewy Gingerbread Cookies, Hermit Cookies and more!
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Why This Recipe Works
Creating an icing that was simple and quick was key for us. You’re already going to the work of making gingerbread cookie dough, chilling it, rolling and cutting it out. The last thing you need is a time-intensive icing that requires specialty ingredients. We kept 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
- Once the icing is whipped up, we 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.
- We 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.
Ways to Use Gingerbread Cookie Icing
- Use vanilla extract instead of orange extract and drizzle the cookie icing over this Sweet Potato Cake.
- Up the ante on fluffy pancakes with a quick drizzle of this cookie icing.
- Drizzle the icing over our classic chewy Hermit Cookies! It would also be delicious on our Cardamom Cookies!
- Add some gel food coloring or liquid food coloring to the icing and use it to decorate your gingerbread cookies! Use red hots or candy canes for even more festive flare.
- For more spice flavor, add some ground ginger, cinnamon or nutmeg to the icing.
- If you like the idea of a cream cheese glaze instead, use that to decorate!
This recipe isn’t quite strong enough to glue together gingerbread houses! Use this gingerbread house icing that is made with liquid egg whites.
Not quite. Royal icing uses meringue powder to stabilize the icing and help it dry. Our recipe is slightly softer because it’s made with just confectioners’ sugar, corn syrup and water.
Absolutely. You can use a hand-held mixer or a stand mixer.
Gingerbread Cookie Icing
- 3 cups (280g) confectioners’ sugar
- 2 teaspoons light corn syrup*
- 1 teaspoon orange extract or vanilla extract, optional
- Pinch kosher salt
- 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.