This easy Gingerbread Cookie Frosting is a simple white icing that comes together in 2 minutes with just powdered sugar and milk. It makes a smooth, spreadable, pipable gingerbread cookie icing that dries firm for decorating gingerbread men and Christmas cookies.
Try it on these Soft Gingerbread Cookies or Chocolate Cut Out Cookies.
This is my go-to gingerbread icing recipe because it is fast, foolproof, and uses ingredients I always have in my pantry. Tint it into any festive color, add sprinkles, or leave it simple and white for classic gingerbread cookies.
Looking for more frosting ideas? Try this easy sugar cookie icing with corn syrup for a softer consistency, or fluffy buttercream frosting. Both dry firm enough to stack.
❤️You're Going to Love This
- Easy gingerbread icing recipe with 2 basic ingredients
- Smooth, creamy texture that dries firm
- Perfect for piping, outlining, flooding, and details
- Ideal for gingerbread men and Christmas cookie decorating
🥛Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Powdered sugar. Sift the confectioners' sugar if it's very clumpy.
- Milk. Use any kind of dairy or non-dairy milk.
- Food coloring. Gel food coloring gives the boldest color without thinning the icing.
- Flavor extracts, optional. Add a drop or two of clear vanilla extract, almond extract, peppermint extract, or your favorite festive flavors.
🥣How to Make Easy Gingerbread Cookie Frosting
Step 1. In a small mixing bowl, stir the powdered sugar with 2 tablespoons of milk. Add more, a little at a time, until it drizzles into thick ribbons that hold their shape for several seconds before dissipating.
Step 2. Tint with gel food coloring, if desired.
Step 3. Use a knife to spread icing onto cookies, or use a piping bag with a small round tip to pipe onto cooled cookies.
Step 4. Add sprinkles while the icing is still wet. Allow to dry in a single layer a wire rack or cookie sheet for several hours up to overnight before stacking.
👉Top Tip: Some sprinkles or candies may bleed into the icing -- test them in a little water first.
☑️Tips
- For outlining, keep your icing extra thick so it holds shape.
- For flooding, thin the icing by adding milk a few drops at a time.
- If the frosting crusts over in the bowl, stir until smooth.
- Add sprinkles and candies while the icing is wet so they stick.
- Cool baked cookies completely before frosting them.
🎁Storage
- Store leftover gingerbread icing in a ziplock bag or bowl covered with plastic wrap in the refrigerator for 1-2 days.
- Store iced gingerbread cookies between layers of parchment paper in an airtight container for up to 7 days.
- For longer storage, freeze frosted gingerbread cookies for up to 3 months.
❓FAQs
No. Royal icing is made with egg whites or meringue powder and allows for more intricate designs. Powdered sugar icing is simpler and dries with a glossy finish.
Yes. Store it in a ziptop bag or airtight container and refrigerate for 1 to 2 days. Whisk again and add a drop or two of milk if it thickens.
Add more powdered sugar a little at a time until it reaches the right consistency.
Allow iced gingerbread cookies to dry at room temperature for several hours, up to overnight.
🍪Easy Gingerbread Cookie Decorating Ideas
🎄Christmas Cookie & Frosting Recipes
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📖 Recipe
2-Ingredient Gingerbread Cookie Icing
Equipment
- Piping bags or ziptop bags
Ingredients
- 2 cups powdered sugar sifted if it's very clumpy
- 6-8 teaspoons milk
- gel food coloring, optional
Instructions
- In a small bowl, stir the powdered sugar with 2 tablespoons of milk. Add more, a little at a time, until smooth, and it drizzles into thick ribbons that hold their shape for several seconds before dissipating. Tint with gel food coloring, if desired.
- Spread or pipe onto cooled cookies. Add sprinkles while the icing is still wet. Allow to dry for several hours before stacking.
Notes
- For outlining, keep your icing extra thick so it holds shape.
- For flooding, thin the icing by adding milk a few drops at a time.
- If the frosting crusts over in the bowl, stir until smooth.
- Add sprinkles and candies while the icing is wet so they stick.
- Some sprinkles or candies may bleed into the icing -- test them in a little water first.
- Cool baked cookies completely before frosting them.
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