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!

Side view of Danish gingerbread cookies stacked on a cooling rack with a poinsettia and a glass of milk on a white background.

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!

Overhead view of Danish gingerbread cookies in a metal pie tin on a white background.

P.S. If you're looking for a traditional gingerbread cookie recipe, don't miss my gingerbread snowflake cookies!

Angled view of Danish gingerbread cookies stacked on a cooling rack on a white background.

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Recipe

Danish Gingerbread Cookies

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: Danish

Prep Time: 20

Cook Time: 12

Total Time: 45

Servings:

Yield: 2 ½ dozen cookies

Calories: 144kcal

Author: Allison Ferraro

Special Equipment

Electric hand mixer or stand mixer with the paddle attachment

Ingredients

5 Tablespoons (70 grams) unsalted butter
⅝ cup (125 grams) granulated sugar
5 Tablespoons (75 grams) heavy whipping cream
2 cups (250 grams) all-purpose flour
½ teaspoon (1 grams) freshly grated ginger
½ teaspoon (1 grams) ground cinnamon
½ teaspoon (1 grams) ground white pepper
½ teaspoon (1 grams) ground cardamom
½ teaspoon (2 grams) baking soda
½ teaspoon (2 grams) baking powder

Instructions

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.