gingerbread corgi cookies


i’m so excited for the olympics. do you remember the insane opening ceremony in london four years ago? it involved the queen of england jumping out of a helicopter with daniel craig (non-believers say it was a stunt double. it was definitely her).

these spiced, iced gingerbread cookies would be just lovely with a steaming hot cup of tea. i ate mine with coffee, because this is america.

shoutout to stephanie for the recipe and tutorial!!


  • 2 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/4 tsp kosher salt
  • 1/2 cup (1 stick) butter, at room temperature
  • 1/2 cup sugar
  • 1/2 cup molasses
  • 1 egg yolk


  • 1 egg white
  • 1/4 tsp vanilla extract
  • 2 cups powdered sugar
  • ivory, orange, and black food coloring

for the cookies, whisk the first eight ingredients in a medium bowl and set aside. in another bowl, cream the butter with the sugar and molasses until fluffy and light. beat in the egg yolk. stir in the dry ingredients until just combined. divide the dough into two disks, wrap with plastic wrap, and chill for an hour.

when ready to bake, preheat the oven to 350°. roll out the dough to 1/8 inch thickness on a floured work surface, then cut with a corgi cookie cutter (or desired shape) and place on a parchment paper lined baking sheet. bake for 10-15 minutes. let cool completely before icing.

for the icing, mix the egg white and vanilla in a stand mixer fitted with the whisk attachment. beat until frothy, then add the powdered sugar and beat on high speed for 7 minutes. dye half of it with the ivory and orange coloring, and leave half white.

to decorate, put the icings in separate plastic bags and snip the corners. outline the orange parts of the corgi first, then fill in. outline the white parts and let dry for an hour. dye the remaining white icing black, then pipe on the eyes and noses. let dry overnight.

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