Soft Orange Clove Gingerbread Cookies Recipes

ORANGE GLAZED GINGERBREAD COOKIES

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.

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:

• In a medium bowl, mix together the molasses, brown sugar, water and butter until smooth. Combine the flour, baking soda, allspice, ginger, cloves and cinnamon, stir them into the wet mixture until all of the dry is absorbed. Cover the dough and chill for at least 3 hours.
• Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut out into desired shapes. Place cookies 1 inch apart onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Remove from the cookie sheets to cool on wire racks.

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 GINGERBREAD TASSIES

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.

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.