⭐️Bonus⭐️Holiday Cookie by Chef Jim Keegan The Best Gingerbread Cookies

The Best Gingerbread Cookie


Ingredients for Cookies

  • 6 tbsp unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup molasses
  • 1 tsp freshly ground ginger (optional)
  • Zest of 1 Orange
  • 1 tbsp rum
  • 1 large egg
  • 1 cup almond flour
  • 1 3/4 cup all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 tsp cardamom
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/4 tsp anise seed
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/4 tsp freshly ground black pepper
  • 1/2 tsp ground white pepper

For The Glaze

  • 1 1/2 cup powdered sugar
  • 1/2 tsp ground cardamom
  • 3 tbsp heavy cream or coquito


  • Preheat oven to 350°
    Line 2 large baking sheets with parchment paper
    In a large bowl using a whisk, beat butter, sugar, and molasses just until smooth. Add grated ginger, orange zest, rum, and egg and beat until combined.
    In a medium bowl, whisk flours, baking soda, salt, and spices until combined. Gradually fold dry ingredients into wet ingredients, until dough just comes together.
    Using a tablespoon and dampened hands, portion dough into 1 ½” balls and place 2” apart on prepared sheets.
    Bake until puffed and set, 12 to 14 minutes.
    Meanwhile, make glaze: In a medium bowl, whisk powdered sugar, cardamom, and cream until smooth, adding more cream to loosen, if necessary.
    Let cookies cool for 10 minutes then dip the tops of each cookie in the glaze. Let glaze harden before eating.

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