Danish gingerbread cookies - baked with fresh ginger, cardamom, and white pepper (and without molasses) - are delightful Scandinavian Christmas cookies very unlike their traditional American counterpart. They're perfect for a holiday full of hygge!
Nothing says "Christmas time" quite like gingerbread cookies, though these gingerbread cookies are anything but ordinary. Say hello to cardamom, a delicious spice that I first discovered while studying abroad in Denmark. The introduction of the spice adds a sophisticated flavor to these Danish gingerbread cookies and is sure to delight this holiday season!
P.S. If you're looking for a traditional gingerbread cookie recipe, don't miss my gingerbread snowflake cookies!
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Danish Gingerbread Cookies
- Electric hand mixer or stand mixer with the paddle attachment
- 5 Tablespoons unsalted butter
- ⅝ cup granulated sugar
- 5 Tablespoons heavy whipping cream
- 2 cups all-purpose flour
- ½ teaspoon freshly grated ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon ground white pepper
- ½ teaspoon ground cardamom
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- In the bowl of an electric mixer, beat the butter and then stir in the sugar and whipping cream.
- In a separate bowl, whisk together flour, ginger, spices, baking soda, and baking powder.
- Add the dry ingredients to the butter mixture and stir on low speed until combined.
- Preheat oven to 400°F.
- Roll dough into one inch balls and place two inches apart on a cookie sheets lined with silicone baking mats or parchment paper.
- Bake cookies for 10-12 minutes, until cookies puff up and edges become golden. Let cookies cool on the tray for 5 minutes before transferring to a wire rack to cool completely.