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Warm from the oven and kissed with a zesty orange glaze, these gingerbread cookies offer a delightful twist on a classic treat.
Why We Love These Cookies
- Flavor: The rich, spicy warmth of gingerbread pairs nicely with the bright, zesty kick of the orange glaze.
- Festive: These cookies are glazed and decorated with a festive touch making them perfect for the holiday cookie exchange.
- Aromatic: The blend of ginger, cinnamon, and orange fills your kitchen with irresistible, comforting aromas of the holiday season.
Ingredients
Cookies
- ¾ cup of softened butter
- ½ cup granulated sugar
- 3 tbsp granulated sugar for dusting
- ½ cup dark brown sugar
- 1 egg
- 1/3 cup molasses
- 2-1/4 cups flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground ginger
- 1/3 cup candied ginger chopped into small pieces
- Holiday sprinkles
Orange Glaze
- 3 tbsp orange juice – no pulp
- 1-1/2 cup powdered sugar
Let’s Make Gingerbread Cookies with Orange Glaze
Cookies
- Preheat oven to 350°.
- Place 3 tbsp sugar in a small bowl and set aside.
- Using a stand mixer or hand mixer, cream butter, and sugars until fluffy.
- Add egg, and molasses and mix.
- Add flour, baking soda, ginger, and salt to a small bowl and stir to incorporate everything.
- Add flour mixture to the butter-sugar mixture ½ cup at a time.
- Mix in chopped candied ginger.
- Use a cookie scoop to scoop small balls of cookies. Roll each scoop in your hand to make a perfect ball.
- Roll each ball in the small bowl of sugar that you set aside earlier.
- Bake for 9-12 minutes.
- Cool for 3-5 minutes and transfer to a cooling rack. Cool completely.
Glaze
- Whisk powdered sugar and orange juice until smooth.
- Dip ½ of each cookie into the glaze.
- Decorate with holiday sprinkles and return to the cooling rack until the glaze is set.
Krazy Kitchen Mom Tips
- Roll Evenly: Aim for an even size and thickness when rolling out the dough to ensure uniform baking.
- Watch Baking Time: Gingerbread cookies can go from perfectly baked to overdone in a matter of minutes. Keep an eye on them and remove them from the oven when they are firm around the edges but still soft in the center.
- Let Cool Completely: Allow the cookies to cool completely before glazing.
- Decorate Creatively: Use the glaze as a base, then get creative with decorations like candied orange peel or holiday sprinkles.
- Storage: Store glazed cookies in an airtight container to keep them fresh. If you need to stack them, place parchment paper between layers to prevent the glaze from sticking.
More KKM Cookie Recipes
- Old Fashion Peanut Butter Cookies
- Italian Wedding Cookies
- Mexican Hot Chocolate Cookies
- Gingerbread Sandwich Cookies
- Cranberry Muffin Top Cookies
Gingerbread Cookies with Orange Glaze
Warm from the oven and kissed with a zesty orange glaze, these gingerbread cookies offer a delightful twist on a classic treat.
Ingredients
Cookies
- ¾ cup of softened butter
- ½ cup granulated sugar
- 3 tbsp granulated sugar for dusting
- ½ cup dark brown sugar
- 1 egg
- 1/3 cup molasses
- 2-1/4 cups flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground ginger
- 1/3 cup candied ginger chopped into small pieces
- Holiday sprinkles
Glaze
- 3 tbsp orange juice – no pulp
- 1-1/2 cup powdered sugar
Instructions
Cookies
- Preheat oven to 350°.
- Place 3 tbsp sugar in a small bowl and set aside.
- Using a stand mixer or hand mixer, cream butter, and sugars until fluffy.
- Add egg, and molasses and mix.
- Add flour, baking soda, ginger, and salt to a small bowl and stir to incorporate everything.
- Add flour mixture to the butter-sugar mixture ½ cup at a time.
- Mix in chopped candied ginger.
- Use a cookie scoop to scoop small balls of cookies. Roll each scoop in your hand to make a perfect ball.
- Roll each ball in the small bowl of sugar that you set aside earlier.
- Bake for 9-12 minutes.
- Cool for 3-5 minutes and transfer to a cooling rack. Cool completely.
Glaze
- Whisk powdered sugar and orange juice until smooth.
- Dip ½ of each cookie into the glaze.
- Decorate with holiday sprinkles and move back to the cooling rack until the glaze has set.
Notes
Krazy Kitchen Mom Tips
- Roll Evenly: When rolling out the dough, aim for an even size and thickness to ensure uniform baking.
- Watch Baking Time: Gingerbread cookies can go from perfectly baked to overdone quickly. Keep an eye on them and remove them from the oven when they are firm around the edges but still soft in the center.
- Let Cool Completely: Allow the cookies to cool completely before glazing.
- Decorate Creatively: Use the glaze as a base, then get creative with decorations like candied orange peel or holiday sprinkles.
- Storage: Store glazed cookies in an airtight container to keep them fresh. If you need to stack them, place parchment paper between layers to prevent the glaze from sticking.
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