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Over the years I published many of my favorite Christmas cookie collections; both to share with others and to have a backup resource accessible to family members to bake their favorites. HINT: you may want to bookmark this page for future reference!

My children have their own friends and family, and it is now rare for my big family to be able to gather together as we once did. but we can relive Proustian moments through our cherished recipes and traditions.

Some of these pages are Advent blog posts, some are found within the Hubpages site, and others are posted in my website. Because I have made websites and blogs over a long period of time, the published pages are far-flung across many sites. Here is a compendium of those pages plus one of the most beloved on this post.

I like the simplicity of the recipes which you can print easily, too, so I am working on having all produced within an easily printable recipe format.

Here is one of those easily printed recipes for those want to “just get baking” right now!

Moravian Spice Cookies

stacks of Moravian spice cookies

Moravian Spice Cookies

These are our family favorites. Deeply satisfying molasses flavor and a firm, thin cookie that makes a beautiful base for simple royal icing decoration. You may substitute reconstituted powdered egg whites for fresh, if you wish.
This dough is refrigerated overnight, like many cutout cookie recipes. Keeping dough cool helps when rolling it thin.
Course Cookies
Cuisine Czech



  • 4 cups flour sifted
  • 1 cup light molasses
  • ½ cup butter softened
  • ½ cup light brown sugar packed
  • ¾ teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • ½ teaspoon cloves
  •  ½ teaspoon  salt

For Royal Frosting

  • cup egg whites (about 2 eggs)
  • 3¾ to 4 cups confectioners sugar sifted


  • Make the dough: Sift the flour with the baking soda, salt, and spices. Set aside.
  • In a large bowl, beat the brown sugar, butter, and molasses until well combined.
  • With a wooden spoon, stir in the flour mixture; then mix with your hands until it is well combined. Form the dough into a ball. Wrap in saran wrap or wax paper and refrigerate overnight.
  • The next day, preheat the oven to 375°F. Lightly grease cookie sheets.
  • Divide the dough into 4 parts. Refrigerate until ready to roll out.
  • On a lightly floured surface, roll out the dough to 1/8 inch thick.
  • Use cookie cutters in your favorite shapes to cut out cookies.
  • Place cookies 1 inch apart on cookie sheets and bake 6-8 minutes. Transfer the cookies to wire racks to cool.
  • Make the frosting: In a medium bowl, beat the egg whites with the powdered sugar to make a smooth, stiff frosting. Add more sugar if necessary. Cover with a damp cloth until ready to use.
  • Decorate the cookies: Pipe the frosting through #4 writing tip outlining cookies and making polka-dots.


The Moravian spice dough is stiff. It should be rolled very thin and not overbaked. This cooky keeps well and is very nice with a hot drink for dunking.  
  • Use unsulphured molasses. Several brands are good: Grandma's and Brer Rabbit are two I've used.
  • If you wrap the dough in waxed paper or Saran wrap, it will keep refrigerated for a number of days.
  • Cover the royal icing in a tightly covered container to keep it moist. It dries out very quickly.
  • You can flavor the icing (try lemon) if you wish, and sprinkle with "snowy" decorative sugar.

Baking Tips and Tools

AirBake Natural Aluminum 2 Pack Insulated Cookie Sheet, no burn design, 14 x 12in & 16 x 14in
AirBake Natural Aluminum 2 Pack Insulated Cookie Sheet, no burn design, 14 x 12in & 16 x 14in

I use Airbake cookie sheets because they do make a difference in the quality of your cookies. Important when you consider the time and expense that goes into making really great Christmas cookies.

For truly authentic and delicious Moravians you need to roll them out quite thinly, and that makes the edges more likely to burn. a cookie sheet like this will help prevent burnt edges and give an evenly baked cookie. I like the way the bottoms of the cookies are evenly browned.

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