Nathan's Gingerbread Cookies

Nathan's Gingerbread Cookies

Last year, our team gathered for a holiday potluck, and one dessert stole the entire sweets table's show: Nathan’s Gingerbread Cookies!

Provided by our very own, Nathan Lowery, these babies are perfection. He's a home cook, and he’s spent years tweaking, testing, and perfecting this recipe until it hits that just-right balance of warm spice, soft chew, and nostalgic holiday magic. 

His secret? A custom spice blend and a pop of fresh ginger and orange zest that'll make your whole kitchen smell like a winter hug. You can follow his blend to a tee or swap in our Gingerbread Spice for an equally cosy, flavour-packed shortcut.

Bake a batch, share a few, and you’ll see why these cookies are now a certified Spicewalla team tradition!

  • Ingredients

    3/4 Cup softened butter
    3/4 Cup packed DARK brown sugar
    2/3 Cup molasses
    1 large egg
    1.5 tsp pure vanilla extract
    3 1/4 Cup all-purpose flour
    1 Tbsp ground ginger
    1 tsp baking soda
    1 tsp cinnamon powder
    1/2 tsp ground cloves
    1/4 tsp nutmeg powder
    1/2 tsp kosher salt
    1/2 tsp ground white pepper
    2" piece fresh ginger, grated
    Zest of 1 orange

  • Print

    Preparation

    1. Using a hand mixer beat butter, brown sugar and molsasses until fluffy. Add egg and vanilla and mix until combined.
    2. In a separate bowl whisk together all dry ingredients. Add dry ingredients + ginger and orange zest to wet ingredients and mix just until dough comes together.
    3. Split the dough into equal parts, wrap in plastic wrap and let rest in refridgerator a minimum of 2 hours but preferably overnight.
    4. Roll out dough 1/4 inch thick, cut out shapes and bake at 350 degrees for 9 minutes.
    5. Allow to completely cool before icing with royal icing and finishing with some orange zest.
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.

Shop the Recipe