| Recipes
ByHeather Painchaud Updated
Make a delicious gingerbread frosting that hardens with this easy gingerbread eggnog icing recipe! It’s perfect for decorating classic gingerbread cookies.
This gingerbread icing recipe is the best frosting to use when decorating gingerbread. I’m a huge fan of creating treats for every occasion, especially delicious ones like these.
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When I was a young girl, one of my most favorite things to do around the holidays was decorate gingerbread with my grandma. She was the most creative person I know and was always baking yummy treats or making fun crafts.
Her traditional gingerbread cookie recipe is one that I have used my entire life. This old fashioned gingerbread cookie recipe makes the most deliciously perfect gingerbread cookies every time!
We need the best gingerbread to use as a base when decorating with this easy eggnog icing! So start by baking a batch of these cookies and then lets get to the fun part, decorating!
Here are the supplies that I recommend when making this easy gingerbread frosting.
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Icing Supplies:
- KitchenAid Stand Mixer – a large mixing bowl and electric mixer works just as well however a KitchenAid stand mixer has been a staple in my kitchen for years.
- Mixing bowls – glass mixing bowls are my favorite because I can see what is happening while mixing.
- Measuring cups and spoons – I am forever losing and buying new ones!
- Icing bottles – I much prefer to use icing bottles over piping bags whenever I am decorating my sugar cookies.
- Icing tips – having a variety of icing tips ready to use is helpful! I routinely use piping tip #2 and #4.
- Wire drying rack – this one is perfect for allowing the icing to dry quickly.
SIMPLE INGREDIENTS:
- 1 cup confectioners powdered sugar
- 8 oz block of Philadelphia cream cheese, room temperature
- 2 – 4 Tbsp eggnog
Tip: it’s important the the cheese is softened and at room temperature so that the icing turns out smooth and creamy.
DIRECTIONS:
1. In the bowl of a stand mixer with the paddle attachment or an electric mixer in a medium bowl, combine icing sugar and cream cheese.
2. Add 2 tablespoons of egg nog and whip on low speed for a minute or two.
3. Test the icing mixture for firmness with an icing tip and scrap piece of parchment paper. Add more eggnog if it’s too firm or more confectioners’ sugar if it’s too runny.
4. Pour the icing into an icing bottle.
5. Decorate the cooled gingerbread cookies as desired.
This makes enough icing to decorate two batches of my gingerbread cookie recipe!
COOKIE ICING TIPS:
- If the icing is too hard, add more eggnog one drop at a time.
- If the icing is too soft, add more powdered sugar one teaspoon at a time.
- Use icing bottles rather than a piping bag, I have had many mishaps where the end of piping bags flops over or drags into decorated cookies. Squeeze bottles are also easier to store and fill in my experience.
- Icing can be stored in the fridge in an airtight container for up to two weeks. To use, warm up and mix the icing with a hand mixer so that it becomes smooth and shiny again.
- Getting the right consistency can be tricky the first time, so be sure to test out a little bit of the icing before putting it into squeeze bottles.
- Try this easy royal icing recipe instead!
Tips for cookie making:
- Make the gingerbread cookie dough, let the dough chill and then use a rolling pin to roll dough 1/4″ thick.
- Use a cookie cutter to cut out gingerbread men, snowflakes or shapes for a gingerbread house.
- Bake cookies for 8-10 minutes and then transfer to a wire rack to cool.
- Use cream cheese frosting in a squeeze bottle or frosting bag to decorate cookies.
- Place plastic wrap over the top of the icing when you are not using it so that it doesn’t start to harden.
Allow the icing to harden for at least two hours before packaging or storing the cookies.
The iced cookies may be stored in an airtight container at room temperature for 3-4 days, in the fridge for a week or in the freezer for up to three months. I like to place them in a single layer with wax paper between each layer so that they don’t stick together.
These look amazing wrapped in cellophane and packaged up with a bit of twine. This is the best gingerbread cookie icing for holiday baking!
It’s easy to add festive sprinkles to the top of the cookie or food coloring to the icing for a totally different look. Next year, try out this Wookie Cookie recipe for soft gingerbread cookies, this awesome ginger snap recipe or these delicious gingerbread bars!
MORE GINGERBREAD RECIPES:
- Thisold-fashioned gingerbread cakemakes the perfect dessert! It’s baked in a bundt pan and most often served with a dollop of homemade whipped cream or a scoop of vanilla ice cream.
- These gingerbread bars are covered in a rich, cream cheese frosting. They are full of gingerbread flavor and make the perfect treat for house guests!
- This eggnog icing recipe takes traditional gingerbread to a whole new level of full flavor.
If you love this gingerbread eggnog icing recipe, please give it a five star review and help me share it on Facebook or Pinterest so that others may enjoy it too!
Yield: 1 cup
Prep Time: 15 minutes
Total Time: 15 minutes
Make a delicious gingerbread frosting that hardens with this easy gingerbread eggnog icing recipe! It’s perfect for decorating classic gingerbread cookies.
Ingredients
- 1 cup confectioners powdered sugar
- 8 oz block of Philadelphia cream cheese, room temperature
- 2 - 4 Tbsp eggnog
Instructions
1. In the bowl of a stand mixer with the paddle attachment or an electric mixer in a medium bowl, combine icing sugar and cream cheese.
2. Add 2 tablespoons of egg nog and whip on low speed for a minute or two.
3. Test the icing mixture for firmness with an icing tip and scrap piece of parchment paper. Add more eggnog if it’s too firm or more confectioners' sugar if it’s too runny.
4. Pour the icing into an icing bottle.
5. Decorate the cooled gingerbread cookies as desired.
Nutrition Information:
Yield: 48Serving Size: 1
Amount Per Serving:Calories: 28Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 16mgCarbohydrates: 3gFiber: 0gSugar: 3gProtein: 0g
All values are approximate and based on ingredients used by the recipe writer. Always calculate your own individual nutritional values for the most accurate calculation.
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Hello, I’m Heather!
I'm an active mom of twin boys who is always looking for opportunities to inspire creativity through fun crafts, do-it-yourself projects and delicious recipes. This blog has been an integral part of supporting my little family and I am so grateful to have you become a part of our journey! Let's create together... Read more...
