Soft Orange Clove Gingerbread Cookies Recipes

BEST GINGER COOKIES WITH ORANGE CLOVE ICING

Steps:

• Preheat oven to 400 degrees.
• In a large bowl, cream butter, sugar, and molasses.
• Add eggs, vanilla, and ginger paste, and whisk to mix.
• In a separate bowl, stir together the remaining dry ingredients, then gently stir into the wet mixture until well incorporated.
• Using clean hands, roll dough into balls and place on parchment lined cookie sheets (12 balls per sheet).
• Bake for 8-10 minutes or until the surface is firm and just begins to crack. Cool completely before icing.
• Once cookies are completely cooled, transfer them to wax paper for icing. Dip the cookies upside down into the bowl of icing, or use a pastry brush to coat each cookie with a thin layer of icing (I prefer the brush).
• Try to use just enough icing to coat the cookie without too much extra collecting on the wax paper.
• Allow icing to harden completely before transferring to storage container.

BIG SOFT GINGER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
• In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

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.

SOFT GINGERBREAD COOKIES

Steps:

• 1. In a large bowl or in a food processor or mixer add butter, and brown sugar mix until creamed. Add egg, vanilla, honey, molasses and orange zest. Mix until well combined.
• 2. In a separate bowl sift in flour, salt, cinnamon, ginger, baking soda and ground cloves. Add to wet batter little by little until well combined. The dough will be wet still but it wont stick to your hands. Wrap dough in plastic wrap and put in fridge for at least 1 hour. I like to make mine the day before. You can either roll into a log or do cut outs.
• 3. Pre heat oven to 350 line cookie sheets with parchment or spray the pans. I like to cut mine into shapes so I flour a board and roll out to 1/4 inch thick and let my kids go wild with the cookie cutters. When you bake them they won't expand much so 1 inch apart is ok. Cook in preheated oven for 15 minutes. Let cool in pan for 5 then in cooling rack if you have one. Decorate and enjoy. Dough can be frozen as well.

GINGERBREAD MEN COOKIES

Steps:

• Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla;mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
• Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.
• Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to5 days.

BIG SOFT GINGER COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to the creamed mixture and mix well. , Roll into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until puffy and lightly browned, 10-12 minutes. Remove to wire racks to cool.

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.