Cinnamon-Cardamom Spiced Gingerbread Cookies

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Classic gingerbread cookies infused with cinnamon and cardamom, offering a fragrant and festive treat perfect for holiday celebrations. This American Christmas recipe, ready in about 30 minutes, layers all-purpose flour, ground ginger, and ground cinnamon into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 110 calories and feeds 24, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 24 American cuisine 110 cal/serving

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Ingredients

3 cups all-purpose flour
2 tbsp ground ginger
1 tbsp ground cinnamon
1 tsp ground cardamom
1 tsp baking soda
1/2 tsp salt
3/4 cup (170g) unsalted butter, softened
3/4 cup packed brown sugar
1 large egg
1/2 cup molasses
1 tsp vanilla extract

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Instructions

Step 1: In a large bowl, whisk together 3 cups all-purpose flour, 2 tbsp ground ginger, 1 tbsp ground cinnamon, 1 tsp ground cardamom, 1 tsp baking soda, and 1/2 tsp salt until evenly combined.
Step 2: In a separate bowl, cream 3/4 cup softened unsalted butter with 3/4 cup packed brown sugar using an electric mixer on medium speed until light and fluffy, about 3 minutes.
Step 3: Beat in 1 large egg, 1/2 cup molasses, and 1 tsp vanilla extract until smooth.
Step 4: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Divide dough in half, wrap each in plastic wrap, and chill in refrigerator for at least 2 hours.
Step 5: Preheat oven to 350°F. Roll chilled dough on a floured surface to 1/4-inch thickness. Cut into desired shapes and place on parchment-lined baking sheets.
Step 6: Bake cookies for 8-10 minutes until edges are firm and centers are set. Let cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.