Gingerbread Square Cookies With Royal Icing Recipe

These Christmas gingerbread cookies use more flour than most, so the cookies roll out easily, don't stick to surfaces and stay level when rising. This also makes them drier and thus lighter for hanging. Adjust flour amount if cookies are too dry for your taste.

7 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 cup unsalted butter
1 cup firmly packed dark brown sugar
4 tsp ground ginger
3 tsp ground cinnamon
2-1/2 tsp ground allspice
1-1/2 tsp salt
2 eggs
1 cup molasses (preferably unsulphured)

Royal Icing

This icing dries out quickly, so keep the bowl covered with plastic wrap or a damp towel until ready to use. Paste food colouring creates lovely colours without changing the consistency of the icing. We found an assortment of pastry bags, icing tips, cookie cutters and paste food colouring at Bulk Barn. Keep in mind that this recipe contains uncooked egg whites. If you’re concerned about raw egg whites, purchase pasteurized egg whites at the grocery store, or make royal icing with meringue powder, following package instructions.

4 cups icing sugar
1/2 tsp cream of tartar
3 egg whites
Paste food colouring


Step 1: Sift together flour, baking soda and baking powder in a bowl.

Step 2: In another bowl, use a mixer to cream together butter and sugar until light and fluffy. Blend in spices and salt. Add eggs and molasses. Pour in flour mixture and mix on low-speed setting.

Step 3: Divide dough in thirds. Wrap each in plastic and chill in the fridge for one hour or more.

Step 4: Heat oven to 350ºF. Roll out dough to 1/8″ thick on a well-floured surface. Cut as needed for specific project (try our Iced Gingerbread Birds Recipe). Move dough to ungreased cookie sheets and refrigerate for 15-20 minutes, or until it is firm. Bake until crisp (about 8-10 minutes). Cool on wire racks. Ice cookies as needed for project.

Makes about 15 large cookies

Royal Icing

Step 1: In a bowl, sift together icing sugar and cream of tartar. Using an electric mixer, beat in egg whites for 7-10 minutes or until icing is thick enough to hold its shape.

Step 2: Separate into smaller bowls if making several colours of icing. Add paste food colouring to each bowl until desired colour is achieved.

Makes about 2-1/2 cups of icing

Use this recipe to build Holiday Gingerbread Boxes, the perfect way to wrap up gifts this Christmas!