A nice ginger icing to help decorate cookies or even hold walls of gingerbread houses together. This icing dries hard and tastes good.


Recipe Summary

10 mins
10 mins
36 servings


Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Beat egg whites in a bowl using an electric mixer on high speed until foamy. Gradually mix confectioners' sugar, ginger, cinnamon, and vanilla extract into egg whites until icing is thickened.


Cook's Note:

Icing comes out as an ivory color. Add gel coloring to create different shades to decorate.

Editor's Note:

This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw eggs. Learn more about egg safety from our article, How to Make Your Eggs Safe.

Nutrition Facts

72 calories; protein 0.4g 1% DV; carbohydrates 17.8g 6% DV; fatg; cholesterolmg; sodium 6.5mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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  • 1 star values: 0
Rating: 4 stars
I had to add way more sugar than it called for because my icing was runny. I brushed it on the cookies with a grill brush for braising. They dried pretty quickly so if you are wanting to add sprinkles or decorative candies you'll want to do so before icing the entire batch. Doesn't taste very good by itself but compliments a ginger cookie pretty well. Read More