A delicious gingerbread cookie with a hint of orange. These smell so good, you can't keep them a secret.

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Ingredients

54
Original recipe yields 54 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a large bowl, cream butter and sugar. Beat in the molasses and egg. Sift together the flour, baking soda, cinnamon, ginger, cloves, and cardamom; stir into the creamed mixture alternately with the orange juice. Then stir in the orange zest.

  • On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut out cookies with cookie cutters, and place them on an unprepared cookie sheet. Bake in the preheated oven for 8 to 10 minutes, edges should be slightly browned. Cool cookies on wire racks.

Nutrition Facts

83.2 calories; 1 g protein; 12 g carbohydrates; 12.5 mg cholesterol; 72.7 mg sodium. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/07/2003
Worth the trek it takes to find the Cardamom...try the health food store! Wonderful cookies!!! Read More
(5)

Most helpful critical review

Rating: 3 stars
12/20/2005
I would have given this recipe a higher score but it's too spicy to be a gingerbread cookie. They are more like a soft ginger snap. The cookies are tasty but extremely fragile if too thick. The dough is a bit dry at first and definitely needs a whole egg if cut in half but perfect when kneeded. Read More
18 Ratings
  • 5 star values: 13
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/07/2003
Worth the trek it takes to find the Cardamom...try the health food store! Wonderful cookies!!! Read More
(5)
Rating: 5 stars
12/07/2003
Worth the trek it takes to find the Cardamom...try the health food store! Wonderful cookies!!! Read More
(5)
Rating: 5 stars
12/16/2006
These are the best cutouts. I made them for last Christmas as well and they kept incredibly well and the flavors kept getting better and better. I will never use another recipe but this one. Read More
(2)
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Rating: 5 stars
03/09/2010
Love Love Love! Made these last Halloween & Thanksgiving. Cookies stay softer than traditional gingerbread cookies and everyone was a fan! Gave my sister the recipe but she didn't have the cardamom. She really noticed the difference. I'm convinced that the spice makes all the diference. I also experimented with a gluten-free version (my father is celiac) substituting oatmeal flour. I lined my pumpkin pies with the dough for the crust. It puffed up quite a lot but I got a lot of compliments on the pie. Next time I would reduce the backing soda for that application (duh!). Anyway these are a new favorite for sure! Read More
(2)
Rating: 5 stars
12/19/2005
This is one of the best gingerbread recipes I've ever tried. The mix of spices is perfect and the dough was so easy to manage. In order to keep it from getting mushy don't soften the butter too much and it won't need to be chilled at all. Read More
(2)
Rating: 5 stars
04/10/2003
Wonderful recipe. The cookies have a pleasant flavor and were not overly sugary. Even my son liked them and he can be pretty picky about his cookies. We will undoubtedly make them again. Read More
(1)
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Rating: 5 stars
01/26/2003
This is a great recipe to let the kids help cut the cookies out. They taste and smell fantastic. Read More
(1)
Rating: 3 stars
11/23/2004
easy tomake delicious to eat but was missing some sweetness if they weren't frosted. Also you need to refridgerate the dough otherwise you can't make cutouts it is too mushy. Read More
Rating: 5 stars
10/20/2016
Excellent cookies! Love them! Read More
Rating: 3 stars
12/20/2005
I would have given this recipe a higher score but it's too spicy to be a gingerbread cookie. They are more like a soft ginger snap. The cookies are tasty but extremely fragile if too thick. The dough is a bit dry at first and definitely needs a whole egg if cut in half but perfect when kneeded. Read More