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Gingerbread Cardamom Cookies2 | Sift & Simmer

Gingerbread Cardamom Cookies

A warm and spiced gingerbread cookie recipe, perfect for the holidays
Course Snack
Cuisine American
Keyword cardamom, cookies, gingerbread
Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 30 minutes
Servings 15 cookies
Author Michelle | Sift & Simmer


  • 85 g salted butter appx 6 Tbsp
  • 80 g Wholesome Organic Dark Brown Sugar
  • 115 g Wholesome Organic Molasses
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground cardamom
  • tsp ground all-spice
  • tsp ground cloves
  • ½ beaten egg (appx 25g)
  • 200 g all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp baking soda


  • In a large microwave-safe bowl, place the butter and heat in 20 second increments until melted. Add in the brown sugar, molasses, and spices.
  • When the mixture has slightly cooled, whisk in the beaten egg.
  • Sift in the flour, baking powder and baking soda, and mix until no traces of flour is visible.
  • Pat the dough into a thick rectangle and wrap well with plastic wrap or parchment paper. Place the dough into the fridge to chill for at least 1 hour.
  • Preheat oven to 350F.
  • After the dough has chilled, remove from fridge and dust a rolling pin with flour. Roll the dough to about ⅛" thickness and using a cookie cutter dusted with a little flour, cut out shapes as desired.
  • Place the cut out shapes onto a baking sheet lined with parchment paper.
  • Bake the cookies for 8-12 minutes until slightly brown, or lightly firm. Let cookies cool on the rack for 5 minutes before transferring to a cooling rack to completely cool.
  • Decorate the cookies if you wish or eat them as is.
  • Cookies may be stored in an airtight container for up to 2 weeks.