Nothing says "happy holidays" like the warm, spicy aroma of Lithuanian Christmas Cookies baking in the oven. These Gingerbread Cookies With Orange Icing are the ultimate holiday treats, filling your house with that unmistakable festive smell. With a touch of citrus and a drizzle of simple icing, they’re the perfect blend of tradition and cheer!
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Gingerbread + Orange = Christmas
While researching for my Christmas in Lithuania eBook, I asked people about their favorite holiday flavors. Over half of them immediately said, "Gingerbread." It’s no wonder—gingerbread embodies all the best things about the holiday time: warmth, nostalgia, and a hint of orange to brighten the season.
Christmas In Lithuania eBook
Bring a touch of authentic Lithuanian magic to your holiday season! Whether you’re reconnecting with your roots or surprising loved ones with a nod to their heritage, Christmas in Lithuania is your ultimate guide to a heartwarming, delicious, and tradition-filled celebration.
This recipe is my mum’s, and it’s a bit of a family tradition. What’s funny is that, even though she uses the exact same recipe every year, the cookies always taste a little different! Some years they’re soft and tender; other years, they’re chewy and moreish. But one thing is certain—they’re always the best gingerbread cookies around.
How Gingerbread Came To Lithuania...
Gingerbread made its way to Lithuania in the 16th century, traveling from Germany and quickly becoming a staple treat for festive occasions. Back then, gingerbread wasn’t just a sweet delight—it was believed that ginger and honey in a cookie form were meant to be eaten over the cold period to avoid getting the flu!
Over the years, gingerbread evolved into the charming forms we know today: gingerbread men, gingerbread houses, and even ornaments for Christmas trees.
Traditionally, Lithuanian gingerbread cookie recipes like this one don’t use molasses, but instead rely on honey for sweetness and brown sugar for molasses flavor, making them uniquely suited to this time of year. Who wouldn’t love a tradition that combines delicious flavors with holiday cheer?
Ingredient Notes
- all-purpose flour: also known as plain flour.
- salt.
- baking powder: not to be confused with baking soda.
- cocoa powder: unsweetened.
- spices: we used ground ginger, allspice, ground cloves, nutmeg and cinnamon. You can simply use mixed spice in the UK (or pumpkin spice in the US). A teaspoon of vanilla extract won't go amiss either.
- honey: if you can, use orange blossom honey. If you're feeling adventurous, add ½ teaspoon of black pepper too!
- dark brown sugar: packed. You may also use light brown sugar, but the
- unsalted butter.
- orange: we will use orange zest in the cookies, and orange juice for the icing.
- egg: large.
- sour cream: or creme fraiche.
- powdered sugar: also known as icing sugar.
Find ingredient quantities and detailed instructions on the recipe card at the bottom of the post.
Step-By-Step Method
This Lithuanian cookie recipe requires chilling, so allow at least 6 hours before you wish to serve them. For best results, chill the dough overnight!
Step 1: Making the Gingerbread Cookie Dough
1. Mix the flour, salt, baking powder, cocoa powder, orange zest, and all the spices in a large mixing bowl.
2. In a small saucepan, melt the butter, honey and brown sugar over medium heat. Allow it to bubble around the edges for 1 minute. Remove from heat and let it cool slightly, but not completely.
3. Once cool enough, beat in the egg, whisking it vigorously into the mixture to prevent the egg from scrambling.
4. Beat in the sour cream.
5. Add the wet ingredients to the dry ingredients and mix well. The cookie dough will seem sticky and wet, but this is fine (don't be tempted to add extra flour).
6. Cover the large bowl with plastic wrap. Place the bowl in the fridge for at least 4 hours, preferably overnight.
Step 2: Baking Lithuanian Gingerbread Cookies
1. Preheat the oven to 350°F (175° C). Line two large cookie sheets with parchment paper.
2. Divide the dough in two for easier management. Then, using a rolling pin, roll each out into a large sheet, about ⅕ inch (0.5 cm) thick. Cut out the cookies using your favorite cookie cutters, and arrange them onto the prepared baking sheets, leaving a little space in between them.
3. Bake the cookies for 9 minutes. Then leave them to cool down to room temperature on the baking sheets.
Step 3: Make Orange Icing
1. Mix the powdered sugar and orange juice in a small bowl. Add more or less orange juice to arrive at the right consistency for either piping or smearing. You may also choose to divide the icing and add food coloring to it. You may also decorate with extra zest or small pieces of candied orange peel.
2. Leave the orange glaze to set on the ginger cookies before serving.
Storage
To keep your homemade gingerbread cookies fresh throughout the holiday season, store them in an airtight container at room temperature for up to a week. If you'd like to prepare them ahead of time, uniced gingerbread cookies freeze beautifully. Simply layer them between sheets of parchment paper in an airtight container and freeze for up to three months.
For the best results, avoid freezing iced gingerbread cookies, as the icing texture can change upon thawing. When you're ready to enjoy, defrost the cookies at room temperature and ice them fresh for that perfect holiday touch!
More Lithuanian Christmas Recipes
If you’ve fallen in love with these Christmas cookies there’s so much more to explore! Delve into the array of Lithuanian sweet treats to make over this Christmas:
And if you don't want to turn the oven on, try Lithuanian Lazy Cake (Tinginys) or a modern variation of it - No Bake Matcha Cake. For a giftable version of Tinginys, try Lithuanian Chocolate Truffles!
Gingerbread Cookies With Orange Icing
Equipment
- 2-3 Large Baking Sheets
- Parchment Paper
- Cookie Cutters
Ingredients
For The Gingerbread Cookies
- 310 g (2⅓ cup + 2 tbsp) all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon cocoa powder
- 1½ teaspoon ground ginger
- ¼ teaspoon allspice
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- ½ teaspoon cinnamon
- 130 g (⅓ cup + 2 tbsp) honey
- 50 g (¼ cup) dark brown sugar, packed
- 60 g (4 tbsp) butter
- zest of 1 orange
- 1 egg large
- 50 g (3¼ tbsp) sour cream
For Orange Icing
- 150 g (1¼ cups) powdered sugar
- 1-2 tablespoon orange juice
Instructions
- Mix the flour, salt, baking powder, cocoa powder, orange zest, and all the spices in a large mixing bowl.
- In a small saucepan, melt the butter, honey and brown sugar over medium heat. Allow it to bubble arround the edges for 1 minutes. Remove from heat and let it cool slightly, but not completely.
- Once cool enough, beat in the egg, whisking it vigorously into the mixture to prevent the egg from scrambling.
- Beat in the sour cream.
- Add the wet ingredients to the dry ingredients and mix well. The cookie dough will seem sticky and wet, but this is fine.
- Cover the bowl with plastic wrap. Place the bowl in the fridge for at least 4 hours, preferably overnight.
- Preheat the oven to 350°F (175° C). Line two large baking sheets with parchment paper.
- Divide the dough in two for easier management. Then roll each out into a large sheet, about ⅕ inch (0.5 cm) thick. Cut out the cookies, and arrange them onto the prepared baking sheets, leaving a little space in between them.
- Bake the cookies for 9 minutes. Then leave them to cool down on the baking sheets.
Make Orange Icing
- Mix the powdered sugar and orange juice in a small bowl. Add more or less orange juice to arrive at the right consistency for either piping or smearing. You may also choose to divide the icing and add food coloring to it.
- Leave the icing to set before serving.
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