Gingerbread just isn’t quite complete without a little frosting flair. Whether it’s delicate swirls, playful dots, or full-on sugar-coated masterpieces, icing brings your cookies to life. Each carefully piped one cookie at a time.
It’s easy to reach for a store-bought packet, but honestly? Making your own icing at home is delightfully simple and gives you full control over the consistency, flavour, and the choice of a healthier coloring agent.
Now, I’ll admit: icing is one of the rare places where I still lean into good old-fashioned sugar. I’ve tried alternatives — syrup is out of the question, coconut sugar turns it brown and doesn´t work, and stevia-based versions kind of work, but do not give the perfect crisp result you’d like. So for now, I make peace with powdered sugar and move on with joy. But rest assured, if I ever crack the code on a refined sugar–free icing that holds up in both taste and structure, you’ll be the first to know.
Until then, here’s my go-to recipe — sweet, firm enough for piping, and easily tinted with a touch of nature’s colour palette.