Orange Glazed Gingerbread Cookies Recipes

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GINGER COOKIES WITH ORANGE GLAZE



Ginger Cookies with Orange Glaze image

These are deliciously soft, chewy cookies. They are wonderful for Christmas plates and bake sales because they don't fall apart easily. Garnish with decorative pearls if desired.

Provided by racahoon

Categories     Desserts     Cookies     Gingerbread Cookie Recipes

Time 43m

Yield 24

Number Of Ingredients 16

2 ¼ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
1 cup packed brown sugar
¾ cup vegetable oil
¼ cup molasses
1 egg
¼ teaspoon salt
2 tablespoons butter-flavored shortening (such as Crisco®)
2 cups confectioners' sugar
1 ½ teaspoons orange extract
2 tablespoons milk
¼ teaspoon salt

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.

Nutrition Facts : Calories 202.7 calories, Carbohydrate 31.1 g, Cholesterol 7.9 mg, Fat 8.3 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 1.4 g, Sodium 185.3 mg, Sugar 21.1 g

GINGERBREAD COOKIES WITH ORANGE-ALMOND ESSENCE



Gingerbread Cookies with Orange-Almond Essence image

Provided by Geoffrey Zakarian

Categories     dessert

Time 6h5m

Yield 2 dozen cookies

Number Of Ingredients 18

2/3 cup (11 tablespoons) unsalted butter, at room temperature
3/4 cup dark brown sugar, packed
2/3 cup molasses
1 large egg
1 teaspoon almond extract
Zest of 1 orange
3 1/2 cups all-purpose flour
1 1/2 tablespoons ground ginger
1 tablespoon ground cinnamon
1 teaspoon baking soda
3/4 teaspoon kosher salt
Nonstick cooking spray, for the baking sheets
3 cups powdered sugar
1/3 cup (5 tablespoons plus 1 teaspoon) unsalted butter, at room temperature
1 teaspoon lemon juice
3 to 4 tablespoons milk
Food colorings, for tinting
Decorations, including frostings, licorice strings, cinnamon candies such as Red Hots, sprinkles, almond slivers and jimmies

Steps:

  • For the cookies: In a stand mixer fitted with the paddle attachment, beat the butter until it is airy and creamy, about 3 minutes. Add the brown sugar and molasses and beat for 1 minute. Scrape down the sides with a rubber spatula. Beat in the egg. Add the almond extract and orange zest and beat to combine.
  • Add the flour, ginger, cinnamon, baking soda and salt and turn the mixer on low. Allow to mix until the mixture comes together, about 1 minute.
  • Form the mixture into 2 separate discs about 1-inch thick. Wrap each disc in plastic and store flat in the fridge for about 4 hours or up to overnight.
  • When ready to bake, preheat the oven to 350 degrees F. Spray 2 baking sheets with nonstick spray.
  • Roll out each disc between 2 sheets of parchment paper to about 1/4-inch thick. Cut each into shapes and place on the prepared baking sheets.
  • Bake the cookies, rotating the baking sheets and switching their positions halfway through, until the centers are barely set, 9 to 11 minutes. Let cool completely on the baking sheets on a rack.
  • For the icing: Combine the powdered sugar and butter in a bowl and stir together with the lemon juice and half the milk. Add more milk as needed to achieve a pipeable consistency. Tint with food colorings as desired. Transfer to piping bags.
  • Decorate each cookie as desired. Let set completely, about 30 minutes.

GINGERBREAD COOKIES



Gingerbread Cookies image

This recipe has been in my family for a long time. The smell will send friends and family running for the warmth of the kitchen. A note about good cookie baking: Halfway through, I always rotate the tray in the oven so the cookies bake evenly on all sides. This recipe is no exception.

Provided by Alex Guarnaschelli

Categories     dessert

Time 1h5m

Yield about 6 dozen cookies

Number Of Ingredients 21

1 1/2 sticks lightly salted butter, softened
1 2/3 cups sugar
1 orange, zested
4 cups all-purpose flour, plus 1/2 cup additional for rolling, if needed
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon ground dry ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt
2 eggs
1/2 cup dark molasses
1 lemon, juiced
Easy Orange Frosting, recipe follows
1 cup powdered sugar
Finely grated zest of 1 orange
1 to 2 tablespoons freshly squeezed orange juice
1/2 teaspoon orange liqueur
1/4 teaspoon light corn syrup

Steps:

  • In the bowl of an electric mixer fitted with a paddle, add the butter, sugar and orange zest and beat until smooth, 5 to 8 minutes.
  • Meanwhile, in a medium bowl, sift together the flour, baking powder, baking soda, dry ginger, nutmeg, allspice, cinnamon, cloves and salt. Whisk to blend. Set aside.
  • In another bowl, whisk together the eggs, molasses and lemon juice.
  • Preheat the oven to 350 degrees F.
  • When the butter and sugar are integrated, lower the speed of the mixer and add the dry ingredients. Add the egg mixture and when blended, remove the bowl from the machine. Divide the cookie dough in half. Press the first half of the dough in between 2 sheets of waxed paper or plastic wrap and chill for 15 minutes. Repeat with the second half. This step will make it easier to finish rolling out the dough when it has chilled. It will also mean you only have half of the dough getting warm as you roll it.
  • Lightly flour a flat surface. Use a floured rolling pin to gently roll the first half of the dough about 1/2-inch thick. Lightly flour the cookie cutter(s) and cut the shapes, making as few scraps as possible. Use a metal spatula to gently transfer them, cookie by cookie, (the cookies should be similar size) to a baking sheet. Repeat with the other half of the dough and transfer them to another baking sheet. A note about crowding the tray(s): these particular cookies can spread a little. Leave room between the cookies. Better to use 3 baking sheets with fewer cookies than to crowd them on 2 trays. Bake until brown around the edges, 8 to 10 minutes.
  • Got scraps? Form the scraps into a ball, press it flat and chill in the refrigerator. These cookies may be a little more "tough" because the dough will have been worked a little more than the others. Why not have a little frosting on your gingerbread?
  • In a medium bowl add all of the ingredients and whisk together to combine. If too thick in consistency, add a touch more orange juice or water to thin out.
  • Use a pastry bag fitted with a star tip to pipe the frosting between 2 of the gingerbread cookies. Press the 2 cookies halves gently together.
  • Variation: I love springerle, the German anise-flavored cookies, for the delicate molds (and carved rolling pins) used to make them. I have made this recipe with springerle molds with stunning results. The kind of cookies that make people marvel at how great they look before they eat a half a plate of them! Simply dust the decorative molds (or rolling pin) with flour, shaking lightly to remove any excess. Roll the dough very thin (between 1/2 and 1/4-inch thick). Press or roll the dough into the molds and trace the shapes with a sharp knife to extract the cookies. Arrange them on a greased baking sheet (with some space between them) and bake for 6 to 8 minutes. Not using molds? Scoop the batter in teaspoons and roll them into balls. Press the balls onto a greased baking sheet or press with the tines of a fork to make ridges. Bake until brown around the edges, about 10 to 12 minutes. These cookies are so beautiful, they can stand alone. Or...make gingerbread sandwiches using the above frosting as the filling...

GINGER ORANGE GLAZE



Ginger Orange Glaze image

Make and share this Ginger Orange Glaze recipe from Food.com.

Provided by Brookelynne26

Categories     < 30 Mins

Time 30m

Yield 2 cups

Number Of Ingredients 8

2 cups fresh orange juice
1/2 cup soy sauce
2 tablespoons minced fresh ginger
2 tablespoons minced shallots
1 tablespoon minced garlic
1 chipotle chile in adobo, minced
1 cup honey
1/3 cup dark brown sugar

Steps:

  • Stir together all ingredients in a saucepan. Heat over medium. Bring to a boil and stir occasionally until glaze has thickened and reduced by half, about 20 to 30 minutes. May be stored in the rerigerator for up to one week.

Nutrition Facts : Calories 826.4, Fat 0.6, SaturatedFat 0.1, Sodium 4048.2, Carbohydrate 209.2, Fiber 1.6, Sugar 196.6, Protein 10.4

GLAZED ORANGE GINGER COOKIES



Glazed Orange Ginger Cookies image

Make and share this Glazed Orange Ginger Cookies recipe from Food.com.

Provided by Keolani

Categories     Drop Cookies

Time 30m

Yield 6 dozen

Number Of Ingredients 11

6 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 cup shortening
2 cups sugar
2 eggs
3 large oranges
3 tablespoons candied ginger, finely chopped
1/2 cup buttermilk
1/2 cup powdered sugar
2 tablespoons orange juice

Steps:

  • Preheat oven to 375°F Line a baking sheet with parchment paper.
  • In a large bowl, whisk together flour, baking soda and baking powder. Set aside.
  • In a second large bowl, beat shortening and sugar until light and fluffy. Add eggs and beat until smooth.
  • Use a fine grated to remove zest from the oranges, add zest and candied ginger to creamed mixture and beat inches.
  • Juice the oranges to get about 1 cup orange juice, then add it and the buttermilk.
  • Mix. The dough may curdle a bit. Add the dry ingredients 2 cups at a time, mixing well between additions.
  • Bake in batches, drop the cookies in 1 t mounds on the prepared baking sheet, leaving about 2 inches between the cookies.
  • Bake 8-10 minutes or until the edges are lightly browned.
  • Let the cookies cool for 2 minutes on the baking sheet, then transfer them to a rack to cool completely.
  • To prepare the glaze, in a small bowl whisk together powdered sugar and orange juice. Use a spoon to drizzle the glaze over the cooled cookies, or use a pastry brush to brush it on. Let the glaze dry before storing cookies.

Nutrition Facts : Calories 1132.5, Fat 37.3, SaturatedFat 9.4, Cholesterol 71.3, Sodium 588, Carbohydrate 184.8, Fiber 5.6, Sugar 86.9, Protein 16.6

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