This is the recipe my mother uses to frost gingerbread cookies at Christmas.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sift the confectioners' sugar into a small bowl. Stir in enough milk to make a smooth but not too runny consistency. You may need to adjust with some more sugar. Divide this mixture into small containers, depending on how many colors you want. Color each small container with colors appropriate for the season, using as much food coloring as needed to create desired hues.

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Nutrition Facts

125.9 calories; 0.5 g protein; 30.6 g carbohydrates; 1.5 mg cholesterol; 6.5 mg sodium. Full Nutrition

Reviews (45)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/18/2003
This was a great frosting for my gingerbread men. I did find, however, that 1/4 cup of milk was far to much and produced a very runny frosting-more like a glaze. I kept adding sugar until it was more of a spreading consistancy. I also made a batch that was very stiff and put it into a bag and piped it onto the arms and legs-it was adorable! Read More
(252)

Most helpful critical review

Rating: 3 stars
12/16/2006
This frosting recipe makes a good "glaze" for gingerbread cookies, as other raters have stated. I was looking for a frosting that would stiffen up nicely so I changed it up slightly. Instead of the 1/4c of milk, I used 1 large egg white & I doubled the powdered sugar to 2 cups. I also add the juice of 1/2 lemon; it gives it a less "powdery sugar" flavor but does not overpower. I'm a big fan of vanilla extract so I usually add a little of that too! Stick to the clear vanilla extract if you want to keep the frosting white. Add food color for color. I found this combination to be good for decorating as well as "flooding". To "flood", you will need to dilute frosting w/more egg white to thin it out. Also, I use the liquid egg whites in the carton; no yolks to deal with & they're pasteurized, which makes them much safer to consume than traditional raw egg whites. Read More
(122)
50 Ratings
  • 5 star values: 12
  • 4 star values: 15
  • 3 star values: 9
  • 2 star values: 4
  • 1 star values: 10
Rating: 5 stars
12/18/2003
This was a great frosting for my gingerbread men. I did find, however, that 1/4 cup of milk was far to much and produced a very runny frosting-more like a glaze. I kept adding sugar until it was more of a spreading consistancy. I also made a batch that was very stiff and put it into a bag and piped it onto the arms and legs-it was adorable! Read More
(252)
Rating: 5 stars
12/18/2003
This was a great frosting for my gingerbread men. I did find, however, that 1/4 cup of milk was far to much and produced a very runny frosting-more like a glaze. I kept adding sugar until it was more of a spreading consistancy. I also made a batch that was very stiff and put it into a bag and piped it onto the arms and legs-it was adorable! Read More
(252)
Rating: 5 stars
01/03/2011
Please note that the directions do not say to add the entire 1/4 cup of milk it states to add ENOUGH milk to make a smooth but not too runny consistency. So all of those who are blaming the recipe for being too runny should blame themselves for not following directions. Read More
(126)
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Rating: 3 stars
12/16/2006
This frosting recipe makes a good "glaze" for gingerbread cookies, as other raters have stated. I was looking for a frosting that would stiffen up nicely so I changed it up slightly. Instead of the 1/4c of milk, I used 1 large egg white & I doubled the powdered sugar to 2 cups. I also add the juice of 1/2 lemon; it gives it a less "powdery sugar" flavor but does not overpower. I'm a big fan of vanilla extract so I usually add a little of that too! Stick to the clear vanilla extract if you want to keep the frosting white. Add food color for color. I found this combination to be good for decorating as well as "flooding". To "flood", you will need to dilute frosting w/more egg white to thin it out. Also, I use the liquid egg whites in the carton; no yolks to deal with & they're pasteurized, which makes them much safer to consume than traditional raw egg whites. Read More
(122)
Rating: 2 stars
12/16/2003
I could not find my recipe for Gingerbread cookies so I made these instead.......I was very disappointed in the outcome. They did not have a good flavor or a food texture. WASTE IF TIME! Read More
(32)
Rating: 5 stars
02/19/2006
Great on gingerbread! As others have said more of a glaze than a frosting. I used about 1/6 milk with 1 cup sugar and the consistency was perfect. I added 1 drop red food coloring for a nice pink color and used them on my Valentine's day cookies. They were a big hit. Will use again. Thanks Alison! Read More
(30)
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Rating: 5 stars
12/15/2005
Thanks Alison for the recipe! After reading the reviews I only added 1 tbsp of milk at a time and ended between 3 and 4 tbsps. My kids (5 & 3) enjoyed frosting their gingerbread cookies! Read More
(26)
Rating: 4 stars
12/24/2008
If you read the instructions (a lot of the reviewers clearly didn't!)...it says to start with the sugar and add as much milk as needed to make a good consistancy. If you follow this you will not get too runny a consistancy and it will work just fine! Read More
(21)
Rating: 1 stars
12/17/2003
Way too runny. You need about 5 times as much powdered sugar then it calls for. Read More
(13)
Rating: 5 stars
12/14/2005
This was very good. The only problem is that the name of the recipe should be gingerbread glaze. I added about 5 more cups of powdered sugar and made a thicker icing to pipe on decorations. Great recipe. You can't mess it up! I made some gingerbread men with the very runny glaze and some with a stiffer version more like a frosting. Read More
(10)