Gingerbread Cookie Decorating
Inspired by the cookie decorating contest in Snow King Catches His Snowflake, these gingerbread cookies are as sweet to make as they are to share. Whether you’re recreating Noelle and Snow’s festive flair or adding your own twist, this recipe brings the book to life—one piped smile at a time. To read my Book review, click here.
Equipment Needed
- Tipless piping bags or regular piping bags with a size 2 piping tip
- Couplers (if using regular piping bags)
- Brown gel food color
- Black gel food color
- Pink gel food color (optional)
- Red gel food color (optional)
- Gingerbread cookie cutter
Ingredients
- 12 gingerbread-shaped prebaked cookies
- 1/3 cup brown royal icing, flood consistency
- 1/4 cup white royal icing, flood consistency
- 2 tbsp black royal icing, flood consistency
- 1 tbsp pink icing, optional for added detail
Instructions
- Outline + Flood the Base
Outline the entire cookie using brown royal icing. Then, flood the inside, making sure to eliminate any air bubbles. Set aside to dry for 3–4 hours. - Add the Accents
Using white icing, add decorative accents like buttons, swirls, or trims. - Finish with Facial Features + Details
Pipe on eyes using black icing, and add a heart-shaped mouth (or your own design) using red or pink. Feel free to customize your cookie characters with bows, scarves, or blush. - Dry Time
Allow cookies to dry completely—at least 6–8 hours, or overnight. If you’re planning to package them, extend drying time to 8–10 hours. For humid climates, give them up to 12 hours to prevent stickiness.
Pro Tips
- If you’re new to piping, a coupler and size 2 tip offer more control than tipless bags.
- To speed up drying, you can use a dehydrator fitted with a mesh tray. Just be sure to monitor closely to avoid hard cookie bottoms.
- Want that signature BookishEats look? Add a tiny cookie in the shape of a snowflake as a finishing touch!
