Gingerbread Cookies
These traditional gingerbread cookies are warmly spiced with cardamom, cinnamon, cloves, ginger, and orange peel. The dough is made a day ahead and chilled overnight, making it easy to roll, cut, and bake into your favorite holiday shapes.
Ingredients
Method
- Prepare the dough. In the bowl of a stand mixer, combine the eggs, sugar, dark syrup, cream, melted butter, cardamom, cinnamon, cloves, ginger, orange peel, and baking soda in the order listed, mixing well after each addition.
- Add the flour. Gradually add the flour and mix until a soft dough forms.
- Chill overnight. Shape the dough into a ball, wrap tightly in plastic wrap, and refrigerate overnight.
- Preheat the oven. When ready to bake, preheat the oven to 375°F. Line baking sheets with parchment paper.
- Roll the dough. Working with a small portion at a time, roll the chilled dough on a lightly floured surface. Keep the remaining dough refrigerated so it stays cold.
- Cut the cookies. Cut into desired shapes with cookie cutters and transfer to the prepared baking sheets.
- Bake. Bake for 5 to 7 minutes, or until the cookies are set and the edges are just beginning to brown. Allow to cool briefly on the baking sheet before transferring to a wire rack to cool completely.
Notes
- Keeping the dough cold while you work will make it easier to roll and help the cookies hold their shape.
- This recipe Makes a lot!
© 2026 Pamela Zippi