*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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.
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.
Review this recipe
Success!Thanks for adding your feedback.
Congrats! You saved Spiced Cutouts to your Favorites