Honey Orange Ginger Cookies Recipes

HONEY ORANGE GINGER COOKIES

Steps:

• In medium bowl, mix flour, orange peel, ginger, baking soda and baking powder; set aside. In large bowl, beat butter and 2/3 cup sugar with electric mixer on medium speed until creamy. Add honey, orange extract and egg; beat until blended. On low speed, gradually beat in flour mixture just until blended. Cover; refrigerate 30 minutes to 1 hour.
• Heat oven to 350°F. Shape dough into 1-inch balls; roll in additional sugar. On ungreased cookie sheets, place balls 2 inches apart; flatten slightly with bottom of drinking glass.
• Bake 8 to 10 minutes or until lightly browned. Remove from cookie sheets to cooling racks.

HONEY GINGER ORANGE OATMEAL DELIGHT COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• Place half of the oats, and half of the triticale into a blender or food processor, and grind into a fine powder. Transfer to a medium bowl, and combine with the remaining oats, triticale, all-purpose flour, whole wheat flour, ginger, cinnamon, baking soda and salt. Set aside.
• In a large bowl, mix together the fat substitute, honey, and sucrolose sweetener until smooth. Mix in the vanilla and orange zest. Add the dry ingredients, and mix until well blended. Finally, stir in the chopped candied ginger and cranberries. Drop by heaping teaspoonfuls onto the prepared baking sheets. Cookies should be spaced at least 2 inches apart.
• Bake for 11 to 13 minutes in the preheated oven, or until the edges are golden. Cool on baking sheets for at least 5 minutes before removing to wire racks to cool completely.

HONEY-GINGERBREAD COOKIES

Steps:

• Whisk together flour, baking soda, salt, and spices in a medium bowl.
• Beat butter and sugar with a mixer on medium-high speed until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in honey and molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Divide dough into 3 portions, and wrap each in plastic. Refrigerate for 1 hour.
• Preheat oven to 350 degrees. On a generously floured piece of parchment, roll dough to a scant 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto a baking sheet, and freeze for 15 minutes.
• Cut out desired shapes. Transfer to parchment-lined baking sheets, and freeze for 15 minutes.
• Bake cookies for 6 minutes. Remove sheets from oven, and tap them firmly on counter to flatten cookies. Return to oven, rotating sheets, and bake until crisp but not darkened, 6 to 8 minutes more. Let cool on sheets on wire racks.
• Spoon icing into a pastry bag fitted with a very small plain round tip (such as Ateco #0 or #1). Pipe designs on cookies. Let cookies stand at room temperature until set, at least 2 hours (preferably overnight).

CITRUS GINGERBREAD COOKIES

Steps:

• In a large saucepan, combine sugar, honey and molasses. Bring to a boil; remove from heat. Let stand 20 minutes. Stir in butter; let stand 20 minutes longer., Beat in egg. In another bowl, whisk flour, almonds, baking powder, lemon zest, orange zest and spices; gradually beat into sugar mixture. Refrigerate, covered, 8 hours or overnight., Preheat oven to 375°. On a lightly floured surface, divide dough into three portions. Roll each portion to 1/4-in. thickness. Cut with a floured 2-in. tree-shaped cookie cutter. Place 2 in. apart on baking sheets coated with cooking spray., Bake 7-8 minutes or until lightly browned. Cool on pans 1 minute. Remove to wire racks to cool completely. In a small bowl, mix glaze ingredients; brush over cookies. Let stand until set., To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator., Freeze option: Freeze undecorated cookies in freezer containers. To use, thaw in covered containers and decorate as directed.

OLD GERMAN HONEY COOKIES

Steps:

• In a saucepan over low heat, melt together sugar, shortening and honey. Let cool.
• Mix together eggs, vanilla, baking soda and ginger. Gradually add to cooled honey mixture.
• Slowly add 4 cups of flour to mixture. Stir until well blended. Drop by teaspoonfuls onto cookie sheets about 2 inches apart. Bake at 350 degrees F (180 degrees C) until golden (about 12-15 minutes).

GINGER HONEY COOKIES

Steps:

• Preheat oven to 350°F with racks in upper and lower thirds.
• Whisk together flour, baking soda, ginger, and salt in a bowl.
• Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy. Beat in egg and honey until combined. Reduce speed to low, then mix in flour mixture.
• Drop 14 heaping tablespoons of dough 2 inches apart onto 2 ungreased baking sheets.
• Bake, switching position of sheets halfway through baking, until golden, 10 to 14 minutes total (cookies will spread flat). Cool completely on sheets on racks.