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Rainbow Gingerbread Cookies Recipe

In this delightfully simple recipe, classic gingerbread cookies get a colorful twist for the holidays.

By Lexy Ward | @theproperblog

Prep Time: 15 min. + 3 hrs.

Cook Time: 5-7 min.

Total Time: 3 hrs. 20 min.

Servings: 24-28 cookies


For the cookies:

3 cups all-purpose flour

1 1/2 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

1 tbsp ground ginger

2 tsp ground cinnamon

1/4 tsp ground cloves

6 tbsp unsalted butter

3/4 cup dark brown sugar

1 large egg

1/2 cup molasses

2 1/2 tsp vanilla

For the icing:

2 egg whites

3–4 tbsp lemon juice

3 cups powdered sugar


For the cookies:

1. In the bowl of a stand mixer, whip the butter until soft. Add the sugar and egg and mix until combined. Add the molasses and vanilla, and beat on high for 30 seconds.

2. In a separate bowl, combine all of the dry ingredients and whisk until mixed well. Slowly pour dry ingredient mix into the wet. Mix on low until everything is combined. Dough may be slightly crumbly.

3. Separate dough into two halves. Roll into balls and wrap in plastic and let sit at room temperature for 3 hours. (If you’re not using the dough right away, you can keep it in the refrigerator for a few days. Just be sure to return it to room temp before using!)

4. When you’re ready to roll out and cut your cookies, preheat your oven to 375°F. Place one half of the dough on a lightly floured sheet of parchment paper. Top with a second sheet of parchment paper and gently roll out to about 1/4-inch thick with a rolling pin.

5. Cut out the cookies with a cutter and place on a parchment-lined cookie sheet. Bake for 5-7 minutes for soft cookies, longer if you like them crisp. Let cool before frosting with icing.

For the icing:

1. In a medium bowl with a hand mixer, beat the eggs and lemon juice until frothy.

2. Slowly add the powdered sugar in small increments until combined.

3. Beat on high for 5 minutes until stiff peaks form.

4. Add a few spoonfuls of icing to a piping bag for your outline color.

5. Make the icing a little runnier to act as your “flood” icing by adding a little lemon juice to thin it out. You don’t want it to be too runny, just enough to easily spread around the cookie.

6. Separate into small bowls and tint as many colors as you need. Happy frosting!

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