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Gingerbread Cookies with Royal Icing

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  • Prep 30 min
  • Total 45 min
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Enjoy making and eating this holiday classic cookie - made easier with Pillsbury* Gingerbread Cookies.
Created Oct 17, 2013
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  • 1 pkg Pillsbury* Refrigerated Gingerbread Cookies
  • 1 tbsp (15 mL) meringue powder
  • 2 tbsp (30 mL) cold water
  • 1 cup (250 mL) icing sugar
  • Granulated sugar, if desired
  • New Ingredient


  • 1
    Heat oven to 350°F.
  • 2
    Cut roll of dough in half. Shape well-chilled dough into ball and flatten slightly. Roll dough on floured surface to about 1/4” (6 mm) thickness. Cut with floured cookie cutters and transfer to ungreased cookie sheet using lifter.
  • 3
    Bake for 7 to 11 minutes or until cookies are set (watch closely). Repeat with remaining dough - scraps. Cool completely before frosting.
  • 4
    In medium bowl, beat meringue powder and cold water with electric mixer on medium speed until peaks form. Gradually beat in icing sugar until soft peaks form, about 1 minute. Spoon icing into decorating bag fitted with medium round tip, and pipe over cookies. Sprinkle with sugar. Let stand about 5 minutes or until icing is set.

Expert Tips

  • Tip 1
    Purchasing Tip: Look for meringue powder in the baking aisle of the grocery store.
  • Tip 2
    Time Saver: You can buy "ready to mix" royal icing powder in many bulk food stores or specialty cake decorating stores.

Nutrition Information

No nutrition information available for this recipe
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