Next thing you know, you’re standing in a supermarket subconsciously humming The Little Drummer Boy in October, wondering how it’s Christmas already. Seemingly overnight, everything undergoes some kind of festive mitosis and invades every space around. This Frosted Gingerbread Cookie recipe is a nice festive touch if you’re stuck for ideas, or don’t want to leave the house. Keep some for yourself, as you’ll be nibbling “broken” gingerbread in no time.

I’ve included two methods for icing the gingerbread as well. One is easier but less accurate and the other more challenging but neater. 

Recipe adapted from the Bourke Street Bakery Cookbook

You will need:

  • Cookie cutter in shape of your choice
  • Rolling pin
  • Large baking tray
  • 2 piping bags (for icing option 2)
  • 1 small round piping nozzle (for icing option 2)
  • 1 large round piping nozzle (for icing option 2)

Frosted Christmas Gingerbread Cookies

Frosted Christmas Gingerbread Cookies
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This Frosted Gingerbread Cookie recipe is a nice festive touch. I’ve included two methods for icing the gingerbread as well. One is easier but less accurate and the other more challenging but neater.
Servings: at least. Depends on cookie size.


Icing option 1: Easy (no piping)
Icing option 2: Harder (piping)


Gingerbread Cookies
  1. Add the soft butter, brown sugar and honey (or golden syrup) to the bowl of an electric mixer. Beat on medium speed until the mixture is thick pale and creamy.
  2. On slow speed add the 2 egg yolks and half of an egg, then add the salt, bicarbonate soda, ginger, cinnamon and nutmeg. Stir the flour in one-third at a time until evenly mixed. Be careful not to overwork the dough by mixing too much
  3. Separate the dough into two balls. Compact each ball, flatten to a disc, and wrap each in clingfilm. Refrigerate the dough for at least 20 minutes.
  4. Preheat the oven to 170 degrees Celsius (150 fan-forced; 300 F). Remove a dough disc from the fridge. Knead the dough to soften it if it’s still firm.
  5. Roll the dough between two sheets of baking paper to about 3mm thick. Press the cookie cutter into the dough, and transfer the cut shapes onto the baking tray. Keep at least 1 cm between the shapes.
  6. Reroll the pieces of dough in with the disc and continue to cut shapes until both discs of gingerbread dough are finished. You might need to use another baking tray or bake the cookie in batches instead.
  7. Check the oven is at the correct temperature then place the baking tray of cookies on the middle rack of the oven. Bake for about 10 minutes. The gingerbread is done when the colour has changed to a deeper golden brown. Check a cookie underneath especially for the colour change as it’s difficult to tell from the top.
  8. Let the gingerbread cool on their tray for 10 minutes, then transfer them to cool on a wire rack.
Icing Option 1: Easy
  1. In the bowl of an electric mixer beat the pure icing sugar with 2 egg whites until smooth. Add just a few drops of liquid food colouring to get the colour you desire.
  2. Pour the icing into a large shallow bowl. Dip the top surface of the gingerbread into the bowl of icing, wiggle it around to coat it and shake off the excess. Decorate with sprinkles or cachous while the icing is still wet before moving onto the next cookie. The icing will harden fast as it dries.
Icing Option 2: harder
  1. Prepare the thicker icing to be used for the outline. In an electric mixer bowl beat 185g of pure icing sugar with 1 egg white. Add a few drops of food colouring to achieve the colour you want
  2. Place a small piping nozzle (around 5mm) into a piping bag. Fill the bag with the icing mixture. Carefully pipe a thin outline around each gingerbread to form a neat border.
  3. Prepare the thinner icing to fill the gingerbread. In an electric mixer bowl beat 315g of icing sugar with 2 egg whites. Add food colouring.
  4. Place a larger piping nozzle into a new piping bag. Fill the bag with icing mixture. One cookie at a time, flood the top of the cookie with the icing until it reaches the borders. Decorate each cookie immediately while the icing is still wet.

Baking Tips

  • Uncooked gingerbread dough can be kept wrapped in the fridge for up to 3 days
  • Decorated cookies can be kept in an airtight container for up to 2 weeks
  • Piping accurately can take practice. Watch some YouTube tutorials to understand the technique. If you’re not confident, you can always practice piping shapes and outlines onto baking paper first
COOKBOOK AVAILABLE ONLINE AT: Bourke Street Bakery: The Ultimate Baking Companion  (free worldwide shipping) Bourke Street Bakery: The Ultimate Baking Companion Bourke Street Bakery: The Ultimate Baking Companion (free AU and NZ shipping)

How to make festive iced Gingerbread cookies.