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Cardamom Ginger Cat Gingerbread Cookies are the best and quirkiest way to celebrate the holidays. Bursting with baking spices, anyone who bites into these Christmas cookies will love all the flavor and chewy texture. The cat cookie cutter is a cute and untraditional touch, and royal icing makes them official. #sweetestseasoncookies (via feastandwest.com)

Cardamom Ginger Cat Gingerbread Cookies

  • Author: Susannah Brinkley
  • Prep Time: 3 hours 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 3 hours 32 minutes
  • Yield: About 3 dozen cookies 1x

Ingredients

For the cookies

  • 5 1/2 cup flour, plus more for rolling
  • 1 1/2 teaspoons salt
  • 1 1/2 tablespoons ground ginger
  • 1 tablespoons ground cinnamon
  • 1 1/2 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cardamom
  • 1 cup (2 sticks) unsalted butter
  • 1 cup dark brown sugar
  • 2 large eggs
  • 1 1/2 cups unsulfured molasses

For the Royal Icing

  • 2 egg whites, room temperature
  • 1/2 teaspoon cream of tartar
  • 1 cup powdered sugar

Instructions

  1. In a large mixing bowl, combine flour, salt, ginger, cinnamon, cloves, nutmeg and cardamom.
  2. In a stand mixer, combine butter and sugar until pale in color. Whisk in eggs one at a time, then add in molasses. Stir in flour mixture gradually.
  3. Divide into three balls and cover in plastic wrap. Chill for at least one hour.
  4. Preheat oven to 350 degrees. Roll out one ball of dough onto a lightly floured surface or parchment paper, about 1/4 inch thick. If dough is sticky, incorporate more flour 1/4 cup at a time. Cut cookies with a cookie cutter and place 2-inches apart on a baking sheet lined with parchment paper. Bake for 12-14 minutes until the cookies are crisp and firm, but do not allow them to darken in color. Let cool on a wire rack before adding icing.
  5. To make the icing, place egg whites in a bowl. Stir in 1/2 teaspoon cream of tartar. Put powdered sugar in another bowl. Spoon powdered sugar into egg whites 1 tablespoon at a time. Stir — don’t whisk — until thoroughly incorporated. Repeat until icing holds its shape when you run a spoon through it. Icing should not be runny so it is easy to pipe. Add icing to piping bags and use to decorate cookies.