This traditional ginger cookie has a little added zest with orange.


4 cups flour
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cloves
2 tsp ground cinnamon
1 tsp cardamom
pinch ground allspice
pinch salt
1 stick plus 2 tablespoons butter, softened
zest of 1 orange
10 tablespoons light corn syrup
½ cup granulated sugar
½ cup dark brown sugar
½ cup heavy cream
powdered sugar to dust on top


Preheat oven to 400°F.

Mix flour and baking soda with the dry spices and salt.

Add butter. Mix until dough is blended. It may still be sticky, but shape into a log and wrap with plastic. Let rest overnight in the refrigerator.

Roll out dough on floured work surface. Roll thin and cut with cookie cutters. Place on parchment-covered baking sheet.

Bake 5 to 6 minutes. Edges will be a darker shade of brown. Cool on wire rack, then store in an airtight container.

Serve dusted with powdered sugar or confectioner’s icing.

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