Meringue-Iced Soft Gingerbread Cookies


Gingerbread cookies aren’t just for Christmas. In fact, they may even taste more like a treat after the holidays when the rich flavors of molasses, ginger, and cinnamon aren’t everywhere. For the meringue frosting to get crisp, it needs to dry on the cookies 2 hours before baking.

  • 45Servings



  • 2 1/4 cups all-purpose flour
  • 2 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 3/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1/8 tsp. allspice or ground cloves
  • 1/8 tsp. freshly ground black pepper
  • 6 oz. (1 1/2 sticks) butter, softened
  • 1/2 cup sugar
  • 1/4 cup light-brown sugar
  • 1/4 cup molasses
  • 1 large egg
  • Decorating sugar, optional


  • 2 egg whites from large eggs
  • 1 pinch salt
  • 2 cups confectioners sugar
  • 1 tsp. lemon extract, optional


1  To make Cookies: Whisk or sift together flour, ginger, cinnamon, baking soda, salt, allspice, and pepper in medium bowl. Set aside.

2  Cream butter, sugar, and brown sugar with electric mixer until smooth; beat in molasses
and egg. Beat in flour mixture until just combined.
Shape dough into 2 disks, wrap in plastic wrap,
and chill 1 hour, or up to five days.
3  Line three baking sheets with parchment paper. Unwrap 1 disk chilled dough, and roll out to ¼-inch thickness on well-floured work surface. Cut into desired shapes with cookie cutters. (Any shape will work so long as there aren’t too many sharp edges.)

4  To make Meringue: Beat egg whites with electric mixer until soft peaks form. Beat in confectioners’ sugar ¼ cup at a time, then beat 1 to 2 minutes, or until mixture is thick and glossy and soft peaks form. Beat in lemon extract (if using).

5  Spread thin layer of Meringue over each cookie with back of spoon or spatula. Let Meringue dry on cookies
2 hours at room temperature.

6  Preheat oven to 350°F. Sprinkle cookies with decorating sugar, if using. Bake Cookies 8 to 10 minutes, or until meringue is set but still white and cookies are firm. Cool on pan.

Nutrition Information

  • Calories: 92
  • Carbohydrate Content: 15 g
  • Cholesterol Content: 12 mg
  • Fat Content: 3 g
  • Fiber Content: 0.5 g
  • Protein Content: 0.5 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 64 mg
  • Sugar Content: 10 g