Can I make these gingerbread rounds gluten-free?

Absolutely! Use gluten-free flour blend, ensuring it contains xanthan gum. The texture might be slightly different, but still delicious. I actually made a batch with it once for my friend Sarah who is gluten-free, and she absolutely loved it!

Is it possible to make these gingerbread cookies vegan?

Yes! Replace butter with a vegan butter alternative and use maple syrup or agave nectar instead of honey. For the egg, try using a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let it sit for 5 minutes).

How should I store these gingerbread rounds?

Store the baked and cooled gingerbread rounds in an airtight container at room temperature for up to a week. For longer storage, freeze them for up to 2 months. I like to layer them between sheets of parchment paper to prevent sticking.

Can I freeze the gingerbread dough?

Yes, you can! Freeze the dough after mixing and chilling it. When ready to bake, thaw the dough in the refrigerator overnight and proceed with rolling and cutting.

What other spices could I add to the gingerbread?

Freshly grated nutmeg and a pinch of cloves work well! You could also add a dash of cardamom for warmth or a bit of black pepper for a subtle kick.

These Rosemary and Orange Gingerbread Rounds aren't your typical holiday cookie. They are infused with the warmth of ginger and cinnamon, brightened with the zest and juice of fresh oranges, and grounded with the woodsy aroma of rosemary. The result? A cookie that’s both comforting and sophisticated, perfect for gifting, serving at holiday gatherings, or simply enjoying with a cup of tea on a chilly afternoon. I remember the first time I made these; the smell alone transported me back to winters spent at my grandma's house, filled with love and laughter.

What sets this recipe apart is the unexpected combination of flavors. The rosemary adds a savory note that balances the sweetness of the gingerbread, while the orange brightens everything up with its citrusy zing. It’s a flavor profile that’s both familiar and surprising, sure to impress even the most discerning palates. These cookies are a bit of a labor of love, especially with chilling the dough. I once tried skipping the chilling step in order to save time. Big mistake! The cookies spread out way too thin and didn't hold their shape.

Rosemary and Orange Gingerbread Rounds

Name: Rosemary and Orange Gingerbread Rounds
Prep time: 15 min
Cook time: 10 min
Total time: 2 h 15 min
Yield: 24
Cuisine: Winter
Ingredients: 2 1/2 cups (315g) All-Purpose Flour; 2 teaspoons Ground Ginger; 1 teaspoon Ground Cinnamon; 1 teaspoon Baking Soda; 1/2 teaspoon Salt; 1/2 cup (113g) Unsalted Butter, softened; 1/2 cup (100g) Packed Light Brown Sugar; 1/4 cup (85g) Honey; 1 Large Egg; 1 tablespoon Orange Zest; 1 tablespoon Fresh Orange Juice; 1/2 teaspoon Rosemary Extract; 1 cup (120g) Powdered Sugar

Elevate your holiday baking with these Rosemary and Orange Gingerbread Rounds, a unique twist on a classic cookie that combines warm spices, bright citrus, and woodsy herbs. These aromatic treats are perfect for festive gatherings or cozy afternoons.

⏳ Yield & Time

Yield: 24 servings

Preparation Time: 15 minutes

Cook Time: 10 minutes

Total Time: 135 minutes

📖 Instructions

Get Started: In a medium-sized bowl, whisk together the flour, ground ginger, cinnamon, baking soda, and salt. Set aside. Oh, and make sure your baking soda isn't expired – I made that mistake once and ended up with flat, sad cookies!
Cream Butter and Sugar: In a large bowl (or the bowl of your stand mixer if you have one), cream together the butter and brown sugar until light and fluffy. This usually takes about 3-5 minutes. You want it to be nice and airy!
Add Wet Ingredients: Beat in the honey, egg, orange zest, orange juice, and rosemary extract until well combined. Don't worry if it looks a little curdled at this point; it’ll all come together. One time I forgot the orange zest, and the cookies were just…missing something.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough cookies. Just a gentle fold until everything is incorporated.
Chill the Dough: Wrap the dough in plastic wrap and chill in the refrigerator for at least 2 hours, or even better, overnight. This step is crucial for preventing the cookies from spreading too much in the oven. I know it’s tempting to skip this, but trust me, it’s worth the wait!
Preheat and Prep: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze.
Roll and Cut: On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Use cookie cutters to cut out your desired shapes. I have a whole collection of festive cutters – gingerbread men, stars, and even a little reindeer!
Bake: Place the cookies on the prepared baking sheets, leaving about 1 inch between each cookie. Bake for 8-10 minutes, or until the edges are lightly golden brown. Keep a close eye on them – they can go from perfect to burnt very quickly.
Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking.
Make the Glaze (Optional): While the cookies are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, orange juice, and rosemary extract until smooth. Add more orange juice, one teaspoon at a time, until you reach your desired consistency.
Glaze (Optional): Once the cookies are completely cool, drizzle the glaze over them or dip them in the glaze. Let the glaze set before serving. If you want to get fancy, you can sprinkle some extra orange zest or chopped rosemary on top!

📝 Notes

For a stronger rosemary flavor, infuse the butter with fresh rosemary before creaming it with the sugar.
Feel free to experiment with different cookie cutter shapes to suit the occasion.
If you don't have rosemary extract, you can use a tablespoon of finely chopped fresh rosemary, but be mindful of the texture.