Decorating gingerbread man cookies starts with making royal icing. We show you how to make royal icing to decorate gingerbread man cookies.

Make perfect and delicious royal icing to dress up your gingerbread cookies with exceptional cuteness for the holidays. More kitchen fun and a perfect holiday activity from Ginger's Breadboys.

View our Instructional Slideshow Videos here or on the Ginger's Breadboys YouTube Channel.

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These video slideshows are available for guidance to show you how to
make, bake and decorate gingerbread cookies from Ginger's Breadboys
gingerbread cookie kits.

As included in the Ginger's Breadboys gingerbread cookie kit,
here is the recipe and instruction card for download that explains how to make, bake and decorate gingerbread cookies.

Royal Icing Recipe to Decorate Gingerbread Cookies:

Using mixer, whip until frothy ½ cup pasteurized egg whites and 2 teaspoons lemon juice. On low speed, gradually add 4–4½ cups powdered sugar until mixture is thick and smooth. Turn speed to high and whip ~3–5 minutes until mixture forms stiff, glossy peaks.

For white icing, remove ~¾ of icing from mixing bowl and place in container. If using immediately, cover container with damp tea towel to prevent icing from drying out. For use later, place plastic wrap directly on icing, then seal with lid. Refrigerate until ready to use.

Add green food coloring by drops to remaining ~¼ of icing until desired color is reached and whip. Add powdered sugar to adjust consistency if needed. Store per instructions above.

Helpful Hints:  Icing should hold its shape on cookie and maintain pattern of decorating tube but not be so thick that it can't be squeezed easily out of pastry bag. Add powdered sugar or lemon juice to adjust consistency. Lemon juice complements gingerbread and provides acidity to stabilize egg whites in icing. If you don’t like lemon flavor, add ½ teaspoon Cream of Tartar instead. Cream of Tartar is found with spices in the grocery store.

Decorator’s Icing (without egg whites) Courtesy of The Preppy Chef

Ingredients:

• 2 pounds powdered sugar
• 1 1/2 tablespoon meringue powder
• 1/2 cup water
• 1/4 cup light corn syrup
• 2 teaspoon pure vanilla extract 

Instructions:

1. In mixer bowl, add powdered sugar and the meringue powder, mix until thoroughly combined. Sifting is not required.
2. At the lowest setting of your mixer, using the paddle attachment, add in the combined water, corn syrup and flavorings. Depending on your preference you can use all vanilla or decrease to 1 teaspoon and add in an additional teaspoon of another flavoring such as almond or lemon emulsion.
3. Once the ingredients are fully combined, turn the mixer to medium, beating until the icing is well blended and smooth like thick honey. (2-3 minutes).

Note: This recipe makes almost triple the amount of icing you'll need to decorate the gingerbread cookies from the Ginger's Breadboys Cookie Kit. Consider cutting the recipe in half. Leftover icing can also be refrigerated and used for other holiday cookies.