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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, my chewy molasses crinkle cookies, and of course, these cutie gingerbreads.

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 when I was in pastry school, I decided to elevate it just a tad.

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

Freshly-ground cardamom

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! And I definitely recommend freshly grinding your own cardamom – it makes a huge difference.

For the rest of the dough ingredients, you’ll need all purpose flour, cocoa powder, Morton’s Kosher salt, ginger, cinnamon, cloves, unsalted butter, brown sugar, eggs, vanilla extract, unsulphured molasses, powdered sugar, whole milk, & orange zest. Just make sure you’re using unsulphured molasses (like Grandma’s or Brer Rabbit) and not blackstrap molasses!

Soft & cakey cookies

For very soft, cakey cookies, add 1/2 teaspoon of 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 chew.

Make the cookie dough

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.
Start by mixing the flour, cocoa powder, baking soda (if using), salt, and spices in a small bowl. Next, beat the butter and brown sugar until it’s light and fluffy. Add the egg, vanilla extract, and molasses. Then, beat in the flour mixture until you have a thick cookie dough. Don’t over-mix the dough!

Stamp 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.
Scoop the dough and form it into 2 Tablespoon balls. Flatten them a bit to make pucks. Then, dust a cookie stamp with powdered sugar. Press the stamp firmly into a ball of dough until you have a deep impression. Bake the cookies at 375°F for 10-12 minutes. Cool completely.

Glaze the cookies

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

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.
  • 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.

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.

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.
Piles of stamped cardamom gingerbread cookies with orange glaze.

The best way to store cookies

Place leftover cookies 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. Or, make the dough in advance! Just chill the cookie dough in the fridge for up to 2 days and bake them later.

Freezer instructions

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

  • Freeze the baked cookies – place the unglazed cookies in an airtight container or freezer bag lined with parchment paper and freeze for up to 3 months. Glaze before serving.
  • 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!
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.

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.

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!

4.49 from 27 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

  • 480 grams all purpose flour (4 cups)
  • 12 grams Dutch process cocoa powder (2 Tablespoons)
  • 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
  • 226 grams unsalted butter, softened (1 cup)
  • 210 grams dark brown sugar (1 cup, packed)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 162 milliliters molasses (1/2 cup)

Orange Glaze

  • 168 grams powdered sugar, plus more for stamping (1 1/2 cups)
  • 60 milliliters whole milk, more or less as needed (1/4 cup)
  • 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.
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
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Originally posted on December 23, 2019.