Orange Glazed Gingerbread Cookies Recipes

GINGER COOKIES WITH ORANGE GLAZE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix flour, baking soda, ginger, cinnamon, cloves, and salt together in a large bowl.
• Combine brown sugar, oil, molasses, egg, and 1/4 teaspoon salt in a large bowl; beat with an electric mixer until smooth. Pour over flour mixture; mix until a dough forms.
• Roll dough into 1-inch balls and arrange on ungreased baking sheets.
• Bake in the preheated oven until firm, 8 to 9 minutes. Let cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool.
• Place shortening in a large microwave-safe bowl. Heat in the microwave until melted, about 1 minute.
• Stir confectioners' sugar and orange extract into the melted shortening. Mix in milk a little at a time until glaze runs smoothly off the end of a spoon. Add 1/4 teaspoon salt. Spoon glaze over cooled cookies.

GINGERBREAD COOKIES WITH ORANGE BUTTERCREAM FROSTING

Steps:

• Combine 1 cup butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy. Mix in molasses and egg until combined.
• Mix together buttermilk and 2 teaspoons baking soda in a small bowl. Mix vinegar with remaining 1 teaspoon baking soda in another small bowl. Add the buttermilk mixture to the molasses-egg mixture. Then add vinegar mixture, cinnamon, cloves, ginger, nutmeg, and salt; mix until well combined.
• Gradually stir in 4 cups flour, 1 cup at a time, stirring until the dough comes together and forms a ball. Shape dough into a ball, wrap in plastic wrap, and place in the refrigerator until chilled, about 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place chilled dough on a floured surface and roll to 1/2-inch thickness. Cut out cookies with desired cookie cutters and place on ungreased cookie sheets.
• Bake in the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.
• While cookies are cooling, place 3 cups powdered sugar, softened butter, orange zest, and 1/3 cup orange juice in a bowl. Discard remaining orange juice, or save for another use. Beat frosting ingredients with an electric mixer until consistency is similar to fondant or modeling dough, adding more powdered sugar, if necessary. Frost cookies.

ORANGE GINGER COOKIES

Steps:

• Cream together butter and sugar.
• Add egg and mix well.
• Add grated peel and molasses and mix again.
• Stir together dry ingredients and add to butter mixture, stirring well.
• Wrap up dough and chill for several hours or overnight.
• Roll dough very thin and cut out cookies with cookie cutters.
• Bake on greased cookie sheets at 375°F for 8 to 10 minutes.

SOFT ORANGE-CLOVE GINGERBREAD COOKIES

Steps:

• Mix all dry ingredients together and cut in the butter.
• Add the wet ingredients. Knead a few seconds.
• Roll out on a lightly floured surface pretty thick, about 1/4 inch. Cut out cookies and bake at 350 degrees F for 12-14 minutes.
• *NOTE: Cookies should be baked but still soft and chewy, not crisp. Serving size is approximate.

ORANGE SPICED GINGERBREAD COOKIES

Steps:

• in large mixer bowl combine brown sugar, 1/3 cup butter, molasses, egg and orange peel. beat at medium speed scraping bowl often until smooth and creamy.
• add remaining cookie ingredients, reduce speed to low. continue beating scraping bowl often until well mixed.
• cover refrigarate at least 2 hours.
• heat oven to 375*F.
• roll out dough 1/2 at a time (keeping remaining dough refrigarated), on well floured surface to 1/4inch thickness.
• cut into 3 to 4 cookie cutters.
• place 1inch apart on greased cookie sheet.
• bake for 6 to 8 minutes or until no indentation remains when touched.
• cool completely.
• in small mixer bowl combine all frosting ingredients, beat at low speed, craping bowl often until fluffy.
• if desired color frosting with food coloring.
• decorate cookies with frosting.