Best Big Almond Orange Ginger Cookie Recipes

EASY ALMOND ORANGE COOKIES

Steps:

• Preheat oven to 350 degrees. Lightly grease baking sheets, or line with parchment paper.
• With an electric mixer, beat butter, sugar, egg and almond extract until creamy.
• In a separate bowl, combine the flour, baking powder and salt. Gradually add the flour mixture to the butter mixture. Beat on medium speed until combined. Fold in the chopped almonds and orange zest.
• Drop dough 2 inches apart on prepared cookies sheets. Bake for 8-10 minutes until just set and golden. Transfer to wire racks to cool completely.
• In a medium bowl, whisk together the powdered sugar, almond extract and 2-3 tablespoons of milk. Gradually add more milk, if needed, until glaze reaches desired consistency. Drizzle glaze over cooled cookies, then sprinkle with orange zest.

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.

GINGERBREAD COOKIES WITH ORANGE-ALMOND ESSENCE

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.

BIG ALMOND-ORANGE-GINGER COOKIE

Steps:

• Preheat oven to 350 degrees. Butter bottom and sides of an 8-by-11-inch tart pan with a removable bottom. Spread almonds in a single layer on a baking sheet; bake until golden brown and fragrant, about 12 minutes. Let cool completely. Transfer to a food processor; pulse until finely ground. Whisk together flour, salt, and cardamom. Whisk in almonds. In a separate bowl, stir together marmalade and lemon juice.
• Beat butter with sugar, orange zest, and ginger on medium speed until light and fluffy, about 2 minutes. Add flour mixture; beat on low speed just until clumps begin to form, about 30 seconds. Press 3 packed cups of mixture into bottom and up sides of prepared pan. Spread marmalade mixture over crust. Crumble remaining flour-butter mixture over top, creating clumps. Bake 25 minutes. Reduce oven temperature to 300 degrees and continue baking until light golden brown and firm, 25 to 30 minutes more. Transfer pan to a wire rack; let cool completely. Remove cookie from pan, running a spatula between cookie and base to release. Serve, with fruit, chocolate, and sorbet. Store cookie in an airtight container at room temperature up to 2 days.