Moravian Crisps with Royal Icing

Name: Moravian Crisps with Royal Icing
Total time: 26 h 25 min
Yield: 36 servings
Ingredients: ¼ cup vegetable shortening (trans-fat-free); ⅓ cup packed light brown sugar; ½ cup unsulfured molasses (not blackstrap); 1½ cups all-purpose flour; 1¼ teaspoons baking soda; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; ¾ teaspoon ground cloves; ¼ teaspoon salt; 1 pound confectioners sugar; 4 teaspoons powdered egg whites (not reconstituted) such as Just Whites; ½ cup water; 1 tablespoon fresh lemon juice; 1 teaspoon pure vanilla extract; to taste Food coloring; Equipment

Traditional thin and crispy spiced cookies decorated with royal icing. These delicate holiday treats feature a perfect blend of molasses, warming spices, and a sweet decorative icing.

36 servings

26 hr 25 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•¼ cup vegetable shortening (trans-fat-free)
•⅓ cup packed light brown sugar
•½ cup unsulfured molasses (not blackstrap)
•1½ cups all-purpose flour
•1¼ teaspoons baking soda
•1 teaspoon ground cinnamon
•1 teaspoon ground ginger
•¾ teaspoon ground cloves
•¼ teaspoon salt
•1 pound confectioners sugar
•4 teaspoons powdered egg whites (not reconstituted) such as Just Whites
•½ cup water
•1 tablespoon fresh lemon juice
•1 teaspoon pure vanilla extract
•to taste Food coloring
•Equipment

Cooking Instructions

1.
Pulse shortening, brown sugar, and molasses in a food processor until smooth. Meanwhile, whisk together flour, baking soda, spices, and salt. Add to processor and blend just until combined.
5 min
2.
Turn out dough onto a floured surface and knead briefly, allowing dough to absorb a little more flour if sticky. Divide dough in half and form each half into a 3-inch square. Wrap each in plastic wrap and chill at least 1 day.
1440 min
3.
Preheat oven to 325°F with rack in middle. Line 2 large baking sheets with parchment paper.
10 min
4.
Roll out 1 piece of dough on a floured pastry cloth using floured sleeve-covered rolling pin until very thin (less than 1/16 inch thick), about a 15-inch square. Cut out shapes with cookie cutters and, using offset spatula to transfer, arrange about 1/2 inch apart on baking sheets.
15 min
5.
Bake cookies, 1 sheet at a time, 10 minutes. Let stand 1 minute on sheet, then loosen with spatula and transfer on parchment to a rack to crisp, about 10 minutes. If first batch isn't crisp, bake 1 minute more (on baking sheet), then bake remaining batches 10 to 11 minutes. Cool cookies completely on rack.
21 min
6.
Repeat with remaining dough (cool baking sheets and line with fresh parchment). Reroll scraps once for extra cookies if desired.
30 min
7.
Beat together icing ingredients in a large bowl with an electric mixer at medium speed until just combined, about 1 minute. Increase speed to high and beat until icing holds soft peaks, about 3 minutes more. If desired, divide icing and add food coloring.
4 min
8.
Fill pastry bags with icing and pipe decoratively on cookies, then let set, about 1 hour.
60 min

Ingredients

•¼ cup vegetable shortening (trans-fat-free)

•⅓ cup packed light brown sugar

•½ cup unsulfured molasses (not blackstrap)

•1½ cups all-purpose flour

•1¼ teaspoons baking soda

•1 teaspoon ground cinnamon

•1 teaspoon ground ginger

•¾ teaspoon ground cloves

•¼ teaspoon salt

•1 pound confectioners sugar

•4 teaspoons powdered egg whites (not reconstituted) such as Just Whites

•½ cup water

•1 tablespoon fresh lemon juice

•1 teaspoon pure vanilla extract

•to taste Food coloring

•Equipment

Cooking Instructions

Pulse shortening, brown sugar, and molasses in a food processor until smooth. Meanwhile, whisk together flour, baking soda, spices, and salt. Add to processor and blend just until combined.

5 min

Turn out dough onto a floured surface and knead briefly, allowing dough to absorb a little more flour if sticky. Divide dough in half and form each half into a 3-inch square. Wrap each in plastic wrap and chill at least 1 day.

1440 min

Preheat oven to 325°F with rack in middle. Line 2 large baking sheets with parchment paper.

10 min

Roll out 1 piece of dough on a floured pastry cloth using floured sleeve-covered rolling pin until very thin (less than 1/16 inch thick), about a 15-inch square. Cut out shapes with cookie cutters and, using offset spatula to transfer, arrange about 1/2 inch apart on baking sheets.

15 min

Bake cookies, 1 sheet at a time, 10 minutes. Let stand 1 minute on sheet, then loosen with spatula and transfer on parchment to a rack to crisp, about 10 minutes. If first batch isn't crisp, bake 1 minute more (on baking sheet), then bake remaining batches 10 to 11 minutes. Cool cookies completely on rack.

21 min

Repeat with remaining dough (cool baking sheets and line with fresh parchment). Reroll scraps once for extra cookies if desired.

30 min

Beat together icing ingredients in a large bowl with an electric mixer at medium speed until just combined, about 1 minute. Increase speed to high and beat until icing holds soft peaks, about 3 minutes more. If desired, divide icing and add food coloring.

4 min

Fill pastry bags with icing and pipe decoratively on cookies, then let set, about 1 hour.

60 min