Gingerbread Mug Toppers

Nov. 16, 2020

Written By: Adriana

Gingerbread Mug Toppers

  • Prep: 45m + 1h chill
  • Bake: 10-12 m
  • Total: about 2h
  • Yield: 2 dozen mug toppers


Gingerbread Cookies

  • 2 1/4 (281g) all-purpose flour
  • 2 tsp ginger powder
  • 1 tsp cinnamon
  • 1/4 tsp cloves
  • 1/2 tsp kosher salt
  • 1/2 cup (113g or one stick) unsalted butter, cold from fridge is fine
  • 1/4 cup granulated sugar
  • 1/2 cup brown sugar (light or dark, but I prefer dark)
  • 2 TB molasses
  • 1 large egg, room temperature
  1. In a large mixing bowl, whisk together flour, spices, and salt. This recipe is medium spicy. If you like more spice, feel free to up these amounts to your liking.
  2. Cream the butter and both sugars in a mixer fitted with a paddle attachment for 5 minutes until smooth, creamy, and tan in color.
  3. Add your molasses, mix until combined and scrape down the bowl.
  4. In a small bowl, use a fork to gently whisk your egg, then add to your mixing bowl. Mix for about 30 seconds. The dough may look curdled. Don't worry, this is normal.
  5. Add in all your flour and pulse on low speed until 90% mixed. Use your hand to further mix into a single ball.
  6. Wrap in plastic and place in the fridge for at least one hour, up to overnight.
  7. When you are ready to roll out your dough, preheat your oven to 375 °F, and have an oven rack in the middle.
  8. For the houses, roll your dough out to 1/8" thick. For the people, roll your dough out to 1/4" thick. Cut out the shapes and transfer the cutouts using a floured spatula to a parchment lined baking sheet. Place in the fridge for at least 10-15 minutes.
  9. Right before baking, adjust the doors and arms to fit you mug. Make sure you go a little wider to account for slight expansion of the dough when it bakes. Bake for 10-12 minutes, or until when you press the dough it doens't leave indentations and feels slightly firm.
  10. Cool completely before assembling and decorating with royal icing.

Royal Icing

  • 1 TB dried egg whites (also known as meringue powder)*
  • 3 TB warm water
  • 2 cups of powdered sugar, sifted
  1. In the bowl of your stand mixer fitted with a whisk attachment, whisk the egg white powder and water on high speed until it forms a stiff meringue, about 3-5 minutes.
  2. Add in your powdered sugar and beat until it forms a glossy and firm icing. If it's too stiff, add water, 1 tsp at a time. If it's too runny, add powdered sugar 1 TB at a time.
  3. Immediately place into a piping bag or airtight container. Once in contact with air, it will dry up, but in your piping bag or airtight container it should be good for at least a week. I store mine in the fridge.

*As with all my baking, I prefer to use pasteurized eggs, which is sold in a powder.

Hi Everyone, I'm Adriana

... the nerdy baker behind the videos and recipes here. I coded this site to not only share my recipes with you but also to build some helpful tools for bakers.

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