Lithuanian Gingerbread Cookies with Orange Icing

Traditional Kūčiukai-Inspired Holiday Cookies with a Zesty Twist Nothing captures the magic of a Baltic Christmas quite like the scent of freshly baked Lithuanian Gingerbread Cookies wafting through the kitchen. Infused with warming spices and zesty orange, these cookies are a festive treat steeped in tradition, perfect for gifting, decorating, or simply enjoying with a hot mug of tea by the fire.

🎄 A Taste of Lithuanian Christmas

Gingerbread—known as meduoliai in Lithuania—has long been a beloved part of the country's winter holiday table. While researching her "Christmas in Lithuania" eBook, the recipe’s author asked locals to name their favorite seasonal flavors. The overwhelming response? Gingerbread! Its spiced aroma and nostalgic flavor instantly bring to mind joyful family gatherings and snowy December evenings. This particular recipe is a cherished family heirloom passed down from the author’s mother. Interestingly, though the recipe never changes, the cookies turn out slightly different each year—sometimes soft and cakey, other times chewy and rich. But one thing remains constant: they are always absolutely delicious.

🌍 A Bit of Gingerbread History…

Gingerbread has roots that stretch all the way back to 16th-century Europe, when it traveled from Germany to Lithuania. Back then, these sweet, spiced cookies were more than just treats—they were thought to be natural remedies. Ginger and honey were believed to protect against colds during the harsh winter months. Traditional Lithuanian gingerbread differs from Western versions by omitting molasses. Instead, it uses honey and dark brown sugar to create depth of flavor while keeping the texture tender and comforting. The addition of orange zest and a bright citrus glaze brings a modern twist to this old-world recipe.

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📝 Ingredients Overview

For the Gingerbread Cookies:

• 310 g (2⅓ cups + 2 tbsp) all-purpose flour
• ¼ tsp salt
• 1 tsp baking powder
• 1 tbsp unsweetened cocoa powder
• 1½ tsp ground ginger
• ¼ tsp allspice
• ¼ tsp ground cloves
• ¼ tsp nutmeg
• ½ tsp cinnamon
• 130 g (⅓ cup + 2 tbsp) honey (orange blossom honey if possible)
• 50 g (¼ cup) packed dark brown sugar
• 60 g (4 tbsp) unsalted butter
• Zest of 1 orange
• 1 large egg
• 50 g (3¼ tbsp) sour cream or crème fraîche

For the Orange Icing:

• 150 g (1¼ cups) powdered sugar (icing sugar)
• 1–2 tbsp fresh orange juice
• Optional: Extra zest or candied orange peel for garnish

Note: A pinch of black pepper can be added to enhance the spice profile—just ½ tsp does the trick for bold flavor lovers!

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👩‍🍳 Step-By-Step Instructions

Step 1: Prepare the Dough

1. In a large bowl, whisk together flour, salt, baking powder, cocoa powder, orange zest, and all spices.
2. In a small saucepan, melt the butter, honey, and brown sugar over medium heat. Once it begins bubbling around the edges, cook for 1 minute. Remove from heat and let cool slightly.
3. Beat in the egg while the mixture is still warm (but not hot), whisking vigorously.
4. Stir in the sour cream until smooth.
5. Pour the wet ingredients into the dry mixture. Stir until a sticky, glossy dough forms—do not add extra flour!
6. Cover the dough with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Step 2: Roll and Bake

1. Preheat the oven to 350°F (175°C). Line 2–3 large baking sheets with parchment paper.
2. Divide the chilled dough in half. Roll out each portion on a floured surface to ⅕ inch (0.5 cm) thickness.
3. Cut out shapes using festive cookie cutters—stars, hearts, trees, or classic gingerbread men.
4. Place cookies on baking sheets, leaving space in between.
5. Bake for 9 minutes, then allow to cool completely on the baking trays.

Step 3: Make the Orange Icing

1. In a bowl, combine powdered sugar with orange juice until you reach your desired consistency (thicker for piping, thinner for glazing).
2. Optionally, add food coloring or finish with extra orange zest or chopped candied peel.
3. Ice the cooled cookies and let the glaze set completely before serving or storing.

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🧊 Storage Tips

To keep these gingerbread cookies fresh and flavorful:

• Store: In an airtight container at room temperature for up to 7 days.
• Freeze: Uniced cookies can be frozen for up to 3 months. Stack them with parchment paper in between layers.
• Icing Note: For best results, freeze cookies before icing. Ice fresh after defrosting to avoid glaze cracking or smudging.

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🍽 Equipment Checklist

✅ 2–3 large baking trays ✅ Parchment paper ✅ Rolling pin ✅ Cookie cutters ✅ Mixing bowls ✅ Saucepan

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💡 Holiday Baking Tips

• Use orange blossom honey for a citrusy floral twist.
• Don’t skip chilling the dough—it enhances flavor and prevents spreading.
• Get creative with icing designs—use a piping bag or simply drizzle for a rustic look.