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.
Provided by Jessica Halverstadt
Categories Cookies
Time 3h47m
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 155 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 19 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 104 milligrams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
THE SPICIEST GINGERBREAD COOKIES EVER
This gingerbread cookie is super-spicy from the very first bite. Molasses makes it chewy and white sugar rounds out the spices. Cayenne, allspice and a hefty dose of black pepper result in a complex, lingering heat that is surprising and pleasant.
Provided by Food Network Kitchen
Categories dessert
Time 5h20m
Yield Eighteen 4-inch gingerbread people
Number Of Ingredients 17
Steps:
- Make the cookies: Whisk together the flour, ginger, cinnamon, black pepper, salt, baking soda, allspice, nutmeg, cayenne, and baking powder in a medium bowl.
- Beat the butter and granulated sugar in a large bowl with an electric mixer on medium speed until pale and fluffy, about 3 minutes (scrape down the sides of the bowl, as needed). Beat in the molasses until combined, then the egg (the mixture will look curdled). Add the flour mixture and beat on low speed until the dough comes together. Divide the dough in 2 pieces, flatten each half into a disk and wrap each disk in plastic wrap. Refrigerate at least 2 hours or up to overnight.
- Position 2 racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Keeping one disk refrigerated, roll the other disk on a well-floured work surface to 1/4 inch thick, sprinkling flour on and under the dough as needed and sliding a spatula underneath every so often to prevent sticking (If the dough looks crackly or breaks apart, press it back together from the outside edge in). Using cookie cutters, cut out gingerbread shapes as close together as possible. Pull away the extra dough around each shape then use a small offset spatula to transfer the shapes to the prepared cookie sheets, spacing them 1 inch apart. Reroll the scraps and cut out more cookies. Freeze the cookies until firm, about 15 minutes.
- Bake the cookies, rotating the baking sheets from top to bottom and from front to back halfway through cooking, until they are slightly firm to the touch but not browned at the edges, about 12 minutes. Repeat the rolling, cutting and baking with the remaining dough disk.
- Cool the cookies for 5 minutes on the baking sheet then transfer them to a cooling rack to cool completely, about 20 minutes (The cookies will continue to firm as they cool).
- Make the icing: Combine the confectioners' sugar, meringue powder and 3 tablespoons water in a large bowl and beat with an electric mixer on low speed until the frosting thickens, trying not to incorporate too much air. (The icing should be pure white and thick, but not fluffy and bubbly.)
- Scrape the icing into a resealable plastic bag and snip the corner to the desired size. Pipe the icing onto the cookies to decorate, as desired, sticking the candy onto the icing while it is still wet. Let the cookies stand at room temperature until the icing hardens, at least 1 hour.
GINGERBREAD COOKIES WITH ORANGE BUTTERCREAM FROSTING
My favorite gingerbread cookie recipe. The cookies are soft and cakey. The orange buttercream icing really ties the flavors together.
Provided by Jasmin
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 1h20m
Yield 24
Number Of Ingredients 16
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.
Nutrition Facts : Calories 353.3 calories, Carbohydrate 51.1 g, Cholesterol 47.9 mg, Fat 15.9 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 9.9 g, Sodium 333.9 mg, Sugar 32.1 g
CITRUS GINGERBREAD COOKIES
Orange and lemon zest give gingerbread cutouts a refreshing twist. Brushing a honey glaze over the top adds a subtle shine and an extra touch of sweetness. -Monique Hooker, DeSoto, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 dozen.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 66 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 13mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
GINGER-ORANGE STARS
Categories Cookies Mixer Ginger Dessert Bake Christmas Kid-Friendly Orange Spice Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 3 1/2 dozen
Number Of Ingredients 18
Steps:
- For cookies:
- Sift first 7 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add sugar and beat until well blended. Beat in molasses, egg yolk, orange peel, and vanilla. Add flour mixture and beat just until blended. Gather dough into ball. Divide into 4 pieces. Flatten each into disk. Wrap each in plastic and chill until cold and firm, at least 4 hours.
- Position racks in top third and bottom third of oven and preheat to 350°F. Line 2 baking sheets with parchment paper. Roll out 1 piece of dough on lightly floured surface to 1/4-inch thickness. Using 2 1/2- to 3-inch star-shaped cutter, cut out cookies. Transfer cookies to prepared sheets, spacing 1/2 inch apart (cookies spread very little). Gather scraps and reroll dough, cutting out more cookies. Bake cookies 5 minutes. Reverse baking sheets; bake until cookies are puffed and look slightly darker around edges, about 5 minutes longer. Cool cookies on sheets 2 minutes. Using thin metal spatula, transfer cookies to racks; cool. Repeat with remaining dough pieces.
- For icing:
- Sift 1 1/2 cups sugar into medium bowl. Add 5 teaspoons water and vanilla; whisk until smooth. Whisk in more sugar by tablespoonfuls, if necessary, until icing falls thickly off whisk. Spoon icing into pastry bag fitted with 1/16-inch plain round tip or resealable plastic bag (cut tip off bag). Pipe icing onto cookies. Let stand until icing is hard, at least 3 hours. (Can be made 2 days ahead. Store airtight between sheets of waxed paper.)
ORANGE SPICED GINGERBREAD COOKIES
Traditional cut-out gingerbread cookies are spiced with grated orange peel for a subtle new taste sensation. Makes 4 dozen gingerbread cookies. Land-o-Lakes Cookbook.
Provided by daisygrl64
Categories Dessert
Time 2h21m
Yield 4 dozen
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1382.4, Fat 40.9, SaturatedFat 25, Cholesterol 155.6, Sodium 772.8, Carbohydrate 246.2, Fiber 2.5, Sugar 166.9, Protein 11.2
ORANGE GINGER COOKIES
Make and share this Orange Ginger Cookies recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 3h10m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 11
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.
SPICED ORANGE CRUMBLE COOKIES
Citrus in three forms - fresh zest, juice and preserves - gives buttery baked goods a nice bright flavor. This crisp brown sugar cookie is baked with orange marmalade, then topped with a grating of orange zest after it comes out of the oven for layers of citrus freshness. With a dash of clove and black pepper, it's reminiscent of the piney, spiced scents of winter fir. You'll love the aroma that fills your kitchen while they bake, and enjoy them with tea and coffee.
Provided by Yewande Komolafe
Categories cookies and bars, dessert
Time 1h15m
Yield 16 cookies
Number Of Ingredients 11
Steps:
- Position a rack in the middle of the oven and heat the oven to 350 degrees. Butter a 9-inch springform pan.
- In a medium bowl, combine the flour, almond flour, brown sugar, salt, cloves and black pepper. Rub the butter into the flour mixture using your fingers until small pebbles form. (Alternatively, use a food processor to pulse the dry ingredients with the butter.) Pour the cream over the mixture, stir just until combined and squeeze until the dough forms ¾-inch clumps. Transfer a little less than half of the crumble (1½ loosely packed cups/210 grams) to a small bowl and refrigerate.
- Transfer the remaining dough to the buttered pan and flatten into an even layer by pressing into the bottom of the pan with a glass. Bake on the middle rack until the edges are golden brown and begin to pull away from the sides of the pan, about 22 to 25 minutes. Cool in the pan for at least 10 minutes. If you tap the surface of the cookie, it should sound hollow.
- Spread the orange marmalade in an even layer over the surface. Sprinkle the reserved crumble over the top. Return to the oven and bake until the top is golden brown, about 35 minutes. Zest the orange directly over the top while the crumble is still warm. Cool completely in the pan, then run a knife along the edges of the crumble before releasing the sides. Dust with confectioners' sugar, cut into wedges and serve.
ORANGE GINGERBREAD TASSIES
I make big Christmas cookie plates every year and it's fun to have something with a different shape to include. These have a delicious flavor with the gingerbread and orange, and they are really easy! This is also yummy with lemon zest if you prefer that over the orange. You can also decorate with some candied orange peel if you have it. -Elisabeth Larsen, Pleasant Grove, UT
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Beat first 7 ingredients until light and fluffy. Gradually beat in flour. Refrigerate, covered, until firm enough to shape, about 1 hour., Preheat oven to 350°. Shape dough into 1-in. balls; press evenly onto bottom and up sides of ungreased mini-muffin cups. Bake until golden brown, 15-18 minutes. Press centers with the handle of a wooden spoon to reshape as necessary. Cool completely in pan before removing to wire rack., In a microwave-safe bowl, heat baking chips, cream and butter until blended, stirring occasionally. Stir in orange zest; cool completely. Spoon into crusts. Refrigerate until filling is soft-set. If desired, garnish with orange peel.
Nutrition Facts : Calories 91 calories, Fat 6g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 43mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
GINGER COOKIES WITH ORANGE GLAZE
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
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
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