No holiday cookie box is complete without these sweet and citrusy orange-glazed gingerbread cookies that are bursting with spice and everything nice.
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To be honest, gingerbread cookies have never been my jam…..until now.
It turns out that all these years, there was one ingredient missing from each and every one I tried. That ingredient is orange. It’s a game-changer.
Although the cookie itself does not contain any orange, it’s dipped in a sweet and citrusy glaze made with both orange juice and orange zest. The glaze is delightfully fresh and absolutely swoon-worthy.
The freshness perfectly complements and balances the rich and spice-laden cookie.
If you’re not a fan of full-bodied flavor when it comes to your gingerbread, these cookies aren’t for you. As you may know, I’m all about that spice, so I made sure to load these cookies with plenty of cinnamon, ginger, nutmeg, and clove.
Typically I enjoy my cookies on the soft side, but when it comes to gingerbread I prefer a little crisp. That being said, these cookies probably lie somewhere near the middle of the spectrum as far as texture goes; a bit crisp on the outside, but still soft on the inside.
They are rather simple to make especially since I kept the decorating to a minimum. I opted for a cookie stamp which provides pretty contrast once the glaze goes on.
These cookies are a great addition to a holiday cookie box or platter because they can be made in advance and have a long shelf life. Plus they stack really well!!
Ingredients (+ notes & substitutions)
- All-purpose flour
- Ground cinnamon
- Ground ginger: As far as the spices in these cookies go, I went on the heavy side, so if you prefer milder tasting gingerbread feel free to cut the amount of ginger.
- Baking soda
- Ground clove: Just like the ginger feel free to cut the amount of clove in half. I have found that some people aren’t too fond of it.
- Ground nutmeg
- Kosher salt
- Unsalted butter: If all you’ve got is salted, just leave out the added salt in this recipe.
- Dark brown sugar: Might as well go all the way as far as the molasses is concerned. The higher molasses content in dark brown sugar gets the job done.
- Unsulphured molasses: Make sure you do not use blackstrap molasses. If you do you will regret it because it is both salty and bitter and that’s definitely not what you want for these cookies.
- Large egg
- Vanilla extract or paste
- Powdered sugar: For the glaze.
- Fresh squeezed orange juice: One medium orange should do the trick.
- Orange zest
Begin by whisking together the flour, cinnamon, ginger, baking soda, cloves, nutmeg, and salt in a medium bowl. Set aside.
Using a stand mixer or hand mixer in a large bowl, cream the butter, brown sugar, and molasses until combined and creamy, about one minute. Add the egg and the vanilla extract and beat until creamy and well combined. Continue beating on low speed while slowly adding the dry ingredients. Stop beating once the dough comes together and is no longer crumbly.
Split the dough in half. Press each half into a disc between two layers of parchment paper, put it in a large plastic bag, seal, and refrigerate for at least three hours, but no more than 72.
Once the dough is chilled, remove it from the refrigerator and preheat your oven to 350 degrees. Line a large baking sheet or two with parchment paper and set aside.
Lightly flour a flat surface and use a lightly floured rolling pin to roll the dough until it is approximately 1/4-inch thick. Cut the cookies out and stamp them if desired. I used a circular cookie cutter that was three inches in diameter. Keep in mind if you use a different size cookie cutter the yield will be different.
Transfer to your baking sheet(s), making sure the cookies are separated by at least one inch.
Bake the cookies for 9-10 minutes. Remove from the oven and allow them to rest on the baking sheet for 5 minutes.
Then transfer them to a wire cooling rack to finish cooling.
Meanwhile, whisk together the ingredients for the orange glaze in a small/medium-sized bowl until smooth.
Once cooled, dip the top side of the cookies in the glaze, shake off any excess, and place them on a sheet of parchment paper to dry/set. I like to recycle the same pieces of parchment paper I used to bake the cookies atop.
Storage
Plain ole gingerbread cookies will keep for four to six weeks. With the glaze, however, they will only keep for about two weeks. Make sure to store them in an airtight container. They can also be frozen for up to six months.
Recommended Products
- Eggnog Snickerdoodles: Take your holiday cookies to the next level with these eggnog snickerdoodles. They are soft and chewy, spiced with cinnamon and nutmeg, and topped with eggnog frosting.
- Eggnog White Chocolate Covered Pretzels: Add these eggnog white chocolate covered pretzels to your holiday treat platter!!! They are simple to prepare with just three ingredients in 30-minutes. Naturally vegetarian.
- Brownie Bites: These brownie bites are great for a crowd! They’re simple to prepare in just 25-minutes with pantry staples. With so many ways to customize these mini brownies, let your creative side take the lead and have fun!
If you make these orange glazed gingerbread cookies I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥
Orange Glazed Gingerbread Cookies
No holiday cookie box is complete without these sweet and citrusy orange-glazed gingerbread cookies that are bursting with spice and everything nice.
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1 teaspoon baking soda
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 9 tablespoons unsalted butter, room temperature
- 1/2 cup dark brown sugar
- 1/2 cup unsulphured molasses
- 1 large egg, cold
- 1 teaspoon vanilla extract or paste
Orange glaze
- 1 cup powdered sugar
- 1/4 cup freshly squeezed orange juice (One medium orange should do the trick)
- 1-2 teaspoons orange zest
- 1/2 teaspoon vanilla extract or paste
Instructions
- In a medium bowl, whisk together the flour, cinnamon, ginger, baking soda, cloves, nutmeg, and salt. Set aside.
- Using a stand mixer or hand mixer in a large bowl, cream the butter, brown sugar, and molasses until combined and creamy, about one minute.
- Add the egg and vanilla extract and beat until creamy and well combined.
- Continue beating on low speed while slowly adding the dry ingredients. Stop beating once the dough comes together and is no longer crumbly.
- Split the dough in half then press each half into a disc between two layers of parchment paper, put it in a large plastic bag, seal, and refrigerate for at least three hours, but no more than 72.
- Once the dough is chilled, remove it from the refrigerator and preheat your oven to 350 degrees.
- Line a large baking sheet or two with parchment paper and set aside.
- Lightly flour a flat surface and use a lightly floured rolling pin to roll the dough until it is approximately 1/4-inch thick. Cut the cookies out, stamp them if desired, and transfer to your baking sheet(s) separated by at least one inch. *I used a circular cookie cutter that was three inches in diameter. Keep in mind if you use a different size cookie cutter the yield will be different.
- Bake the cookies for 9-10 minutes. Remove from oven and allow them to rest on the baking sheet for 5 minutes before transferring them to a wire cooling rack to finish cooling.
- Meanwhile, whisk together the ingredients for the orange glaze in a small/medium-sized bowl until smooth.
- Once cooled, dip the top side of the cookies in the glaze, shake off any excess, and place them on a sheet of parchment paper (you can recycle the same pieces of parchment paper you used to bake the cookies atop.
Storage: Plain ole gingerbread cookies will keep for four to six weeks. With the glaze, however, they will only keep for about two weeks. Make sure to store them in an airtight container. They can also be frozen for up to six months.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 155Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 104mgCarbohydrates: 26gFiber: 1gSugar: 14gProtein: 2g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc
marilyn hall
Friday 25th of December 2020
These are so good! I usually don't even eat gingerbread cookies let alone bake them but i had to sample yours and and will bake them in the future. Also didn't know there was such a thing as cookie stamps but I see they make a very pretty cookie! Thanks for sharing!