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Stamped cardamom gingerbread cookies with orange glaze is my most popular holiday recipe! They’re chewy, perfectly spiced, and even better, there’s no chilling or rolling required. These cookies are a stunner for cookie exchanges, Christmas parties, and cookie boxes. Make sure to add this recipe to your holiday baking list!

A white marble tray of stamped cardamom gingerbread cookies on a white counter next to grey cups of coffee, a white linen, a brown bowl of cardamom pods, and garland.

Yesterday, I may have had a slight meltdown in response to six hours of recipe-testing, washing approximately three mountains of laundry, and also trying to pack the car for our Christmas roadtrip.

But, thanks to some wine (and my husband washing the dishes from said six hours of recipe testing), I’ve reached zen. The bags are packed and I’m headed to Vegas with tubs of brown butter pecan chocolate chip cookies, chewy molasses crinkle cookies, and of course, these cutie gingerbreads.

These gingerbread cookies have become one of my more popular recipes. They’re soft, chewy, so pretty, and have a lovely spice. Let’s make them!

Why you’ll love these cookies

This recipe is based off of a recipe I found in one of my grandma’s old cookbooks! I’ve been making these cookies for years, but after learning about the power couple that is cardamom and orange in pastry school, I decided to elevate it just a tad. These are now the cookies I look forward to all year!

  • These gingerbread cookies have chewy centers and lovely, crisp edges.
  • The combo of warm spices, molasses, and orange zest is ridiculously good.
  • There’s no rolling or chilling the dough. Just mix, scoop, stamp, & bake!
  • Make these cookies for holiday parties, cookie exchanges, or cookie boxes.

The ingredient list

Brown and white bowls of flour, powdered sugar, spices, molasses, an egg, vanilla, brown sugar, cocoa, milk, and orange zest on a white counter next to butter and garland.

Inspired by my Norwegian roots and these gorgeous Scandinavian-style cookie stamps, I added a ton of cardamom to these cookies! Here’s everything else you’ll need to make them:

  • Flour – regular, all-purpose flour adds stability to the dough.
  • Cocoa powder – to add color and enhance the flavor of the cookies. I use Dutch cocoa powder but any will do!
  • Baking soda – this is an optional ingredient. I don’t use baking soda, because it makes cookies puff and spread more. But if you want very soft cake-y cookies, just add ½ teaspoon. The stamp won’t be as apparent, but they’ll still look gorgeous!
  • Salt – a hint of Kosher salt will cut through the sweetness of the dough.
  • Spices – in this recipe, we’ll use a mix of cardamom, ginger, cinnamon, and cloves. I definitely recommend grinding your own cardamom for this recipe – it makes a huge difference!
  • Unsalted butter – the fat in the butter will make these cookies rich and tender. Make sure it’s softened!
  • Brown sugar – this is key for chewy gingerbread cookies. I use dark but light works too.
  • Eggs – just one egg will hold the dough together and help the cookies puff up and spread.
  • Vanilla – I add vanilla extract to basically every baked good for extra flavor. You’ll need some for the cookies and the glaze.
  • Molasses – for that classic gingerbread flavor! Make sure you’re using unsulphured molasses (like Grandma’s or Brer Rabbit) and not blackstrap molasses.
  • Powdered sugar – to add structure to the glaze.
  • Milk – a splash of whole milk with thin out the icing so it’s easy to dip.
  • Orange zest – orange and gingerbread is beyond delicious together. A bit of orange zest will add flavor to the glaze!

Ingredient variations

  • Spices – if you’re not a fan of cardamom, you can use other warm spices like nutmeg, allspice, extra cinnamon, etc. Or, just reduce the cardamom to 1 teaspoon and replace it with other spices!
  • Glaze – feel free to use plain vanilla glaze or rum glaze instead.
  • Citrus – these cookies are also amazing with lemon or mandarin orange zest!
  • Gluten-free – replace the all-purpose flour with a 1-to-1 gluten-free flour replacement like Cup4Cup.

How to make this recipe

Six steps to making cookie dough. In photo 1, a white bowl is filled with flour and spices on a white counter next to two empty brown bowls and garland. In photo 2, a silver bowl is filled with butter and brown sugar on a white counter. In photo 3, the butter is creamed. In photo 4, the bowl has an egg and vanilla in it. In photo 5, the batter has molasses mixed in. In photo 6, the bowl has flour in it.

Make the cookie dough

  1. Start by mixing the flour, cocoa powder, baking soda (if using), salt, cardamom, ginger, cinnamon, and cloves in a small bowl. Set it aside for later.
  2. Next, beat the butter and brown sugar until it’s light and fluffy, about 3-4 minutes.
  3. Add the egg, vanilla extract, and molasses and mix it well.
  4. Then, beat in the flour mixture until you have a thick cookie dough. Don’t over-mix the dough!
Three steps to making stamped cookies. In photo 1, a cookie scoop is scooping dough out of a silver bowl of dough. In photo 2, stamped cookies are on a white counter next to cookie stamps, garland, and baking ingredients. In photo 3, the stamped cookies are on a sheet pan.

Stamp the dough

  1. Scoop the dough and form it into 2 Tablespoon balls. Flatten them a bit to make pucks.
  2. Then, dust a cookie stamp with powdered sugar. Press the stamp firmly into a ball of dough until you have a deep impression. Gently peel the cookie off the stamp if needed.
  3. Place the cookies on a parchment-lined sheet pan and bake at 375°F for 10-12 minutes. Cool completely.
Three steps to glazing cookies. In photo 1, a white bowl of powdered sugar, milk, and orange zest is on a white counter. In photo 2, the glaze is mixed. In photo 3, a hand is glazing a cookie in the glaze next to garland and a white platter of cookies.

Glaze the cookies

  1. In a small bowl, combine the powdered sugar, milk, vanilla, and orange zest.
  2. Whisk the glaze until it’s smooth.
  3. Lastly, glaze the top of the cooled cookies. Let them harden and enjoy!

Quick tip

The glaze might seem thin, but it’s supposed to be that way! If the glaze is too thick, it will cover up the cookie designs. Just let it harden for 20-30 minutes and it’ll be good to go!

Definitely! I bought stamps because, well, I’m obsessed with them and I make these orange gingerbread cookies every year! But you can make this recipe without stamps if you don’t have any on hand. Here are a couple of other things you can use instead:

  • Vintage glassware – if you have vintage drinking glasses, a citrus juicer, or bud vases with pretty designs on the bottom, they work just as well. The design on the bottom will leave a beautiful print just like the stamps.
  • A jar or flat-bottomed mug – you won’t get a pretty design, but it will still press the cookies down very well! And, in the end, all that really matters is how they taste.

Pro tip!

To keep the dough from sticking to the cookie stamps, dust the stamps with a bit of powdered sugar. If the dough is still sticking, try chilling the dough and cookie stamps for 30 minutes or so.

Serving ideas

This is by far my go-to holiday cookie. They’re perfect for Christmas parties, baking with friends, and holiday snacking. Here’s a few ways I like to serve them:

  • Eat these cookies with hot coffee or tea.
  • Add them to cookie boxes & gift them to friends!
  • Bring them to a cookie exchange party.
  • Make them for Christmas movie nights.
  • Bring them to holiday parties & potlucks.
A cookie leaning against a grey cup of coffee on a white counter next to cardamom gingerbread cookies, a brown bowl of cardamom pods, and garland.

Storing, freezing, & make-ahead

To store leftover cookies, place them in an airtight container. Let them sit at room temperature for up to 3 days. After 3 days, they’ll start to lose their chew.

You can also make these cookies in advance! Either chill the cookie dough in the fridge for up to 2 days and bake them later or freeze the cookies using the instructions below.

Freezer instructions

You can freeze these orange cardamom cookies either before or after baking. Here’s how!

  • Freeze the baked cookies – place the cookies in an airtight container or freezer bag and freeze for up to 3 months. I prefer freezing unglazed cookies and glazing them later because I like the texture better. But you can still freeze the glazed gingerbread cookies too!
  • Freeze the cookie dough – roll the cookie dough into balls and flatten them into pucks. Then, place the cookie dough balls on a parchment-lined sheet pan and freeze for 1-2 hours, until solid. Store the frozen cookie dough balls in an airtight container or freezer bag for up to 3 months.
  • Bake the frozen dough – let the dough thaw in the fridge overnight, or until it’s soft enough to stamp. Then, stamp the cookies and bake them using the recipe directions below!

Helpful tools

Pro tip

I always recommend weighing ingredients with a scale! This is the only way to make sure that the cookies come out perfect every single time. If you are using cups, make sure to measure the flour properly! Fluff the flour with a whisk and spoon the fluffed flour into a measuring cup. Then, level it off without packing in the flour.

Piles of stamped cardamom gingerbread cookies with orange glaze.

Tips & Tricks

  • For very soft, cakey cookies, add 1/2 teaspoon baking soda to the flour mixture. Please note that the stamp design will not be as pronounced, because they will puff up more. Without baking soda, the cookies are still soft but with more of a bite.
  • Sometimes, the dough is hard to stamp if it is too warm. If the dough gets too sticky, just pop it in the fridge for 15-30 minutes to help stiffen it up.
  • Make sure you’re pressing the cookie stamps evenly. You want the cookies to be about 1/4-inch all around so they bake consistently.
  • For prettier cookies, cut the edges of the unbaked cookies with a round cookie cutter. You can also use a biscuit cutter, jar lid, or drinking glass.
  • I like to chill my cookies while the oven is preheating just to make sure the cookie stamp designs are super pronounced. But, I’ve also baked the stamped gingerbread cookies from room temperature and there’s not a huge difference either way.
  • If your cookies are getting “bubbles” in them, don’t worry! Just make sure you’re rolling the dough into compact discs to remove as much air as possible before you stamp them.

Recipe FAQs

What is the difference between gingersnaps and gingerbread cookies?

Gingersnaps and gingerbread cookies are fairly similar but they have a few small differences. Gingersnaps are drop cookies that are baked a little longer so they’re crispy. (Hence the snap.) But gingerbread cookies are usually rolled or decorated in some way and they are a bit chewier!

What makes gingerbread cookies hard or soft?

If gingerbread cookies are hard, it’s usually because there’s 1. too much flour, or 2. the cookies are over-baked. Make sure that you’re properly measuring the flour so the cookies don’t come out dry and crumbly! The cookies are ready when they are set but still look just a tad underdone in the centers. For softer cookies, feel free to add 1/2 teaspoon of baking soda!

Are these cookies spicy?

These cookies are spiced but they are not spicy. They have warm flavors from the cinnamon, cardamom, ginger, cloves, and molasses. But, they don’t have any actual heat.

What kind of molasses should I use?

For this recipe, you’ll want unsulphured baking molasses like Grandma’s or Brer Rabbit. I go with unsulphured molasses because it tastes more pure and natural than sulphured. You definitely don’t want to use blackstrap molasses or the cookies will basically be inedible!

How long should I chill the dough?

Luckily, you don’t have to chill this dough! But if you want to make the dough in advance, it will keep in the fridge for up to 2 days. If the dough starts to get too warm and difficult to stamp, feel free to chill it for 30 minutes or so until it’s easy to stamp again.

A woman's hands reaching for cardamom gingerbread cookies on white plates next to grey cups of coffee, cookie stamps, garland, and a brown bowl of cardamom pods on a grey counter.

More holiday cookies you’ll love

Pecan Sugar Cookies with Maple Icing
Chewy Coffee Cookies
Cardamom Chocolate Chunk Shortbread Cookies
Brown Butter Peanut M&M Cookies
Chewy Chocolate Gingerbread Cookies
Eggnog Cookies with Boozy Glaze
Shortbread Linzer Cookies with Raspberry Jam
Fudgy Mocha Crinkle Cookies

If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!

4.47 from 26 votes

Cardamom Gingerbread Cookies with Orange Glaze

Yield: 34 cookies
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
These stamped cardamom gingerbread cookies with orange glaze is my most popular holiday recipe! They're chewy, perfectly spiced, and even better, there's no chilling or rolling required. These cookies are a stunner for cookie exchanges, Christmas parties, and cookie boxes. Make sure to add this recipe to your holiday baking list!
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Ingredients

Cardamom Gingerbread Cookies

  • 4 cups all-purpose flour (480 grams)
  • 2 tablespoons cocoa powder (12 grams)
  • 1/2 teaspoon baking soda (optional, for very soft cookies)
  • 1/2 teaspoon Kosher salt
  • 2 teaspoons freshly-ground cardamom (or 1 Tablespoon pre-ground)
  • 1 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1 cup unsalted butter, softened (226 grams)
  • 1 cup packed brown sugar (210 grams)
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup molasses (162 grams)

Orange Glaze

  • 1 1/2 cups powdered sugar (168 grams), plus more for stamping
  • 1/4 cup whole milk, more or less (60 grams)
  • 1 teaspoon vanilla extract
  • 2 teaspoons orange zest (1 large orange)

Equipment

Instructions 

Cardamom Gingerbread Cookies

  • Preheat the oven to 375°F (190°C) and line two sheet pans with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking soda (if using), salt, cardamom, ginger, cinnamon, and cloves. Set aside.
  • Using a hand mixer or stand mixer, beat the butter and brown sugar until it's light and fluffy, 3-4 minutes. Add the egg and vanilla until incorporated. Then, beat in the molasses until thoroughly mixed.
  • Add the flour mixture in 2 batches, beating just until the dough comes together. Don't over-mix the dough! Stir the dough with a rubber spatula to make sure there are no dry spots.
  • Using a #40 (2 Tablespoon) cookie scoop, scoop the dough and roll it into balls. Then, flatten each ball into a thick puck. Dust a cookie stamp lightly with powdered sugar. Firmly and evenly press the cookie stamp into one of the balls of dough. Repeat with remaining dough until all of your cookies are stamped. If you want clean edges, use a 2-2 1/2 inch cookie cutter to cut off the rough edges.
  • Line the cookies on the prepared sheet pans about 2 inches apart. Refrigerate the cookies for about 15-30 minutes (optional – I do this to ensure the design on the cookies remains pronounced. However, I've baked them from room temperature, and it doesn't make a huge difference either way). Bake the cookies for 10-12 minutes just until they're baked through. The cookies will puff up a little, but they will deflate once they're cooled.
  • Let the cookies cool on the sheet pan for about 5 minutes, and then place the cookies on a wire rack and let them cool completely.

Orange Glaze

  • In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and orange zest. Add more milk (1 Tablespoon at a time) if it's too thick or more powdered sugar (1 Tablespoon at a time) if it's too thin. The icing should be fairly thin (the consistency of warmed honey) so it doesn't cover up the design of the cookies.
  • Once the cookies are cooled, dip the top of each cookie in the glaze. Place the glazed cookies on a wire rack over a parchment-lined sheet pan and let any extra icing drip off. Let the icing harden for about 20-30 minutes. Once the glaze is hard, store the cookies in an airtight container for up to 3 days. Enjoy!

Notes

I always recommend weighing ingredients with a scale! This is the only way to make sure that the cookies come out perfect every single time. If you are using cups, make sure to measure the flour properly! Fluff the flour with a whisk and spoon the fluffed flour into a measuring cup. Then, level it off without packing in the flour.
Sometimes, the dough will stick to the stamps if it is too warm. If the dough gets too sticky, just pop it in the fridge for 15-30 minutes to help stiffen it up. Also, make sure you’re dusting the stamps with powdered sugar!
Make sure you’re pressing the cookie stamps evenly. You want the cookies to be about 1/4-inch all around so they bake consistently.
For prettier cookies, cut the edges of the unbaked cookies with a round cookie cutter. You can also use a biscuit cutter, jar lid, or drinking glass.
I like to chill my cookies while the oven is preheating just to make sure the cookie stamp designs are super pronounced. But, I’ve also baked them from room temperature and there’s not a huge difference either way.
For very soft, cakey cookies, add 1/2 teaspoon baking soda to the flour mixture. Please note that the stamp design will not be as pronounced, because they will puff up more. Without baking soda, the cookies are still soft but with more of a bite.
If your cookies are getting “bubbles” in them, don’t worry! Just make sure you’re rolling the dough into compact discs to remove as much air as possible before you stamp them.
Cuisine: American
Course: Dessert
Author: Sara Lynn Hunt Broka
Serving: 1cookie, Calories: 204kcal, Carbohydrates: 32.4g, Protein: 3.1g, Fat: 6.7g, Saturated Fat: 3.7g, Cholesterol: 25mg, Sodium: 79mg, Potassium: 252mg, Fiber: 0.8g, Sugar: 14.6g, Calcium: 79mg, Iron: 2mg
Did you make this recipe?Tag @sundaytable.co on Instagram!

xo Sara Lynn

Song of the day: Sleigh Ride by Ella Fitzgerald & Frank Devol Orchestra

Originally posted on December 23, 2019.