Gingerbread Pine Cones

"This is a really good, solid gingerbread recipe," says Duff Goldman. "I was in a baking store and I saw this really cool cookie mold shaped like a pine cone and I knew I had to have it. I thought this would be a perfect gingerbread cookie and if I could make it look like it got snowed on, that would be awesome." You can also cut out the dough using traditional cookie cutters: In Step 3, roll the dough to 1/4-inch thickness. Cut out cookies with 2 1/2- to 3-inch cookie cutters. Transfer the cookies to the prepared pans, spacing them about 1 1/2 inches apart. Reroll any dough scraps and continue cutting out cookies until all the dough is used. Bake until just beginning to brown along the edges, 9 to 12 minutes. This recipe is adapted from Super Good Cookies for Kids Copyright © 2022 by Duff Goldman. Used with permission of HarperCollins Children's Books.

a recipe photo of the Gingerbread Pine Cones
Photo: Benjamin Turner
Active Time:
50 mins
Total Time:
2 hrs 30 mins
Nutrition Profile:


  • ¾ cup unsalted butter (1 1/2 sticks), at room temperature

  • cup lightly packed brown sugar

  • ½ cup corn syrup

  • ¼ cup molasses

  • 1 tablespoon ground ginger

  • 1 teaspoon ground nutmeg

  • ½ teaspoon ground cloves

  • Pinch of kosher salt

  • 2 cups all-purpose flour

  • 1 ½ cups whole-wheat pastry flour


  1. Combine butter, brown sugar, corn syrup and molasses in a large bowl or the bowl of a stand mixer. Beat with an electric mixer (or the stand mixer) until creamy. Add ginger, nutmeg, cloves and salt; beat until smooth. Add all-purpose flour and pastry flour; beat to combine. Divide the dough in half and press it flat. Wrap in plastic wrap and refrigerate for 1 hour.

  2. Preheat oven to 350°F and line 2 baking sheets with parchment paper.

  3. Roll the dough on a lightly floured surface until 1/2 inch thick. Press a pine cone cookie mold firmly onto the dough (press hard to get a good impression). Lift the mold off and cut out the pine cone shape. Carefully place it on one of the prepared pans. Reroll the dough scraps and continue molding and cutting out cookies until all the dough is used. Bake until just beginning to brown along the edges, 12 to 15 minutes. Cool on a wire rack.

  4. When the cookies are cool, stand them almost upright and sift confectioners' sugar over them so the parts of the cookie that stick out catch the "snow." Cool, right?


Parchment paper, pine cone cookie mold

Nutrition Facts (per serving)

249 Calories
8g Fat
42g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 18
Serving Size 1 cookie
Calories 249
% Daily Value *
Total Carbohydrate 42g 15%
Dietary Fiber 3g 11%
Total Sugars 19g
Added Sugars 19g 38%
Protein 3g 6%
Total Fat 8g 10%
Saturated Fat 5g 25%
Cholesterol 20mg 7%
Vitamin A 237IU 5%
Folate 41mcg 10%
Vitamin K 1mcg 1%
Sodium 23mg 1%
Calcium 22mg 2%
Iron 1mg 6%
Magnesium 31mg 7%
Potassium 142mg 3%
Zinc 1mg 9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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