If you make a lot of gingerbread cookies during the holidays like I do, then you definitely need thisicing for gingerbread cookies! This recipe is an absolute game-changer that’ll transform your holiday baking from simple to spectacular, and it’s so simple you’ll want to decorate cookies all season.

A baking tray with decorated gingerbread cookies in various shapes: hearts, stars, and gingerbread people. Green and red icing for gingerbread cookies with sprinkles. Nearby are bowls of red and green icing and a bowl of sprinkles.

After countless hours of decorating cookies with my kids and perfecting this recipe for holiday cookie exchanges, I’ve created an icing that’s not only beautiful butpractically foolproof.

There’s something magical about watching this icing transform from a simple mixture into a glossy, perfect finish that makes every cookie look professionally decorated.The secret lies in the corn syrup— it gives the icing that coveted sheen while keeping it stable enough for stacking and gifting.

I love how this recipe lets you control the consistency, whether you’re creating delicate snowflake patterns or giving your gingerbread friends their signature buttons and smiles!

My favorite part about this recipe is its versatility with flavors. While vanilla extract is classic, try almond extract for a nutty sophistication or peppermint for that quintessential holiday taste. Last Christmas, I surprised everyone with coconut-flavored icing on my gingerbread cookies, and it became an instant family favorite that everyone requested again!

A hand holding a star-shaped cookie with glossy green icing. Blurred in the background are more decorated cookies in various shapes and colors on a tray.

Why You’ll Love This Icing for Gingerbread Cookies

Pipe or Spread:This icing is the perfect consistency that’s easy to work with, whether you’re piping intricate designs or doing simple spreads with the kids.
Sets Well:The corn syrup secret ingredient helps this icing to set beautifully firm, which makes it a good choice for cookies that need to be stacked for transporting or gifting. Don’t worry, it still a lovely texture when eating!
Thick or Thin:The thickness is super easy to customize — just thin with more milk if you want a flooding consistency or use less milk for a thicker piping consistency.
Pretty Sheen:I love how shiny this icing dries! It’s just a gorgeous professional sheen that makes your cookies look bakery-worthy.

🎄 My kids have caught my gingerbread spirit and enjoy cutting out anddecorating gingerbread cookiesas much as I do! These really do make amazing gifts and are a super fun holiday tradition.

Recipe Ingredients

Powdered sugar
Milk
Light corn syrup
Extract —vanilla, almond, peppermint, or coconut
Food coloring —optional

See the recipe card below for full information on ingredients and quantities.

Overhead view of a baking setup showing a tray of baked cookies in various shapes, a bowl of powdered sugar, three squeeze bottles, a bottle of vanilla extract, a packet of food coloring, and a small bowl of milk on a marble surface.

How to Make Icing for Gingerbread Cookies

A glass bowl with thick, creamy white batter is being stirred with a yellow spatula. More batter drips from the spatula back into the bowl. In the background, two small patterned bowls contain additional batter.

Four bowls with white batter, each with different food coloring: green, yellow, blue, and red. A yellow spoon in the largest bowl. Three food coloring bottles and measuring spoons nearby on a white countertop.

Step 1:In a bowl, whisk together the ingredients. Gradually add more milk, a little at a time, until the icing reaches the right consistency.

Step 2:Place icing into separate bowls and tint with food coloring.

Four bowls with colorful cake batter—green, yellow, red, and light blue—each with a spatula. Measuring spoons and food coloring bottles are visible on the marble countertop.

Baking tray with decorated gingerbread cookies in heart, star, and gingerbread person shapes. Icing is red, green, and white with sprinkles. Extra cookies on a cooling rack and bowls of icing and sprinkles are nearby.

Step 3:Mix and add coloring as needed to reach the color intensity of your choice.

Step 4:Use the icing to decorate completely cooled cookies by piping, spreading, or dipping. Add sprinkles right away if desired, before the icing sets.

Recipe FAQs

How long does the icing take to set completely?

For touch-dry finish, allow 1-2 hours. For completely hardened icing that’s perfect for stacking or packaging, give it a full 24 hours in a cool, dry place.

Can I make this icing ahead of time?

Absolutely! Store it in an airtight container at room temperature for up to 2 days. Just give it a quick whisk before using if you notice any separation.

Why use corn syrup instead of just milk and sugar?

Corn syrup is the secret to achieving that professional sheen and preventing the icing from becoming too brittle. It also helps the icing maintain its shape while drying!

A tray featuring star-shaped cookies, iced in green and yellow, and a heart-shaped cookie decorated with green icing and sprinkles. The cookies are on parchment paper.

Expert Tips

No Lumps:To make sure your icing doesn’t end up with lumps, you can always start with sifting the powdered sugar. I’ve had good success with whisking it well, but if my powdered sugar looked too lumpy in the bag, I would definitely sift it just to be sure.
Easy Bags:Keep a few ziplock bags handy — they make perfect impromptu piping bags. A very handy tip if you’re using lots of colors or have many helping hands!
Line Test:Test your icing consistency by drawing a line through it. It should take 8-10 seconds to disappear for the perfect piping texture.
Vibrant Colors:Though I usually just use the regular liquid food coloring, I do find that gel colors are a little bit higher level and will provide more vibrant coloring.

My Very Favorite Gingerbread Cookie Recipes

This icing recipe is used every holiday season at my house for decorating dozens of cookies for many events and holidays! Here are some of my favorite gingerbread cookie recipes to use with this icing.

Thevery best gingerbread cookie recipe— it’s my go-to cut out cookie for the holidays!
If you’re trying to make cookies but don’t have molasses in the pantry, then just make theseno-molasses-needed cookies.
This icing is a good contender for filling forholiday sandwich cookies, too.