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A collection of freshly baked gingerbread cookies with icing

Orange Cardamom Gingerbread Cookies

These delightful gingerbread cookies are infused with the warm flavors of ginger, cinnamon, cloves, nutmeg, and cardamom, complemented by a bright hint of orange zest. A simple orange glaze adds the perfect finishing touch to these festive treats.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 2 hours 42 minutes
Servings 24 cookies
Calories 150 kcal

Equipment

  • medium bowl
  • large bowl
  • stand mixer (optional)
  • rolling pin
  • cookie cutters
  • baking sheets
  • parchment paper or silicone mats
  • wire rack
  • plastic wrap

Ingredients
  

Dry Ingredients

  • 2.75 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1.5 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground cloves
  • 0.25 teaspoon ground nutmeg
  • 0.5 teaspoon ground cardamom
  • 0.25 teaspoon salt

Wet Ingredients

  • 0.5 cup unsalted butter, softened
  • 0.5 cup granulated sugar
  • 0.25 cup packed light brown sugar
  • 0.5 cup unsulfured robust molasses
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest

For the Glaze

  • 1 cup powdered sugar
  • 2-3 tablespoons fresh orange juice

Instructions
 

Whisk Dry Ingredients

  • In a medium bowl, combine and whisk together the flour, baking soda, ground ginger, cinnamon, cloves, nutmeg, cardamom, and salt to ensure even distribution.

Cream Wet Ingredients

  • In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light, fluffy, and pale (about 2-3 minutes).

Add Molasses, Egg, and Orange Zest

  • Beat in the molasses until fully incorporated. Then, add the egg, vanilla extract, and orange zest, mixing until just combined without overmixing.

Combine Wet and Dry

  • Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft dough forms.

Chill the Dough

  • Divide the dough into two flattened disks, wrap tightly in plastic wrap, and refrigerate for at least 1-2 hours or overnight.

Preheat Oven & Prep Pans

  • Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.

Roll and Cut

  • On a lightly floured surface, roll out one disk of chilled dough to 1/4-inch thickness, then use cookie cutters to cut out shapes. Gently reroll and cut scraps as needed.

Bake

  • Place cut cookies on prepared baking sheets, leaving space between them. Bake for 8-12 minutes, or until edges are lightly golden and centers are set.

Cool and Glaze

  • Cool cookies on baking sheets for a few minutes, then transfer to a wire rack to cool completely.

Prepare Glaze

  • Whisk powdered sugar and 2 tablespoons of orange juice in a small bowl until smooth, adding more juice if needed for desired drizzling consistency. Drizzle or spread the glaze over cooled cookies and let it set before storing.

Notes

For best results, ensure your butter is truly softened for creaming. The chilling time is crucial for easy handling and to prevent the cookies from spreading too much during baking.