Best Orange Spiced Gingerbread Cookies Recipes

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GINGERBREAD COOKIES WITH ORANGE BUTTERCREAM FROSTING



Gingerbread Cookies with Orange Buttercream Frosting image

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

1 cup butter
1 cup white sugar
1 cup molasses
1 egg
1 cup buttermilk
3 teaspoons baking soda, divided
1 teaspoon vinegar
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
4 cups all-purpose flour, or more as needed
3 cups powdered sugar, or more as needed
1 cup butter, softened
2 oranges, zested and juiced

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

ORANGE SPICED GINGERBREAD COOKIES



Orange Spiced Gingerbread Cookies image

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

1/3 cup brown sugar, firmly packed
1/3 cup butter, softened
2/3 cup light molasses
1 egg
2 teaspoons orange peel, grated
2 3/4 cups all-purpose flour
1 teaspoon ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
4 cups powdered sugar
1/2 cup butter, softened
2 -3 tablespoons milk
2 teaspoons vanilla

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 SPICE COOKIES



Orange Spice Cookies image

These orange spice cookies are perfect for the holidays. They look plain but once you bite into them the amazing flavors just keep developing over and over. You'll not want to eat anything after these just so you can keep that taste in your mouth. That's how good they are. Try it for yourself and see.

Provided by Bobbie Susan

Categories     Orange Cookies

Time 45m

Yield 30

Number Of Ingredients 17

1 ¼ cups dark brown sugar
½ cup white sugar
½ cup unsalted butter, softened
2 tablespoons unsalted butter, softened
2 tablespoons cream cheese
1 large egg
1 tablespoon molasses
1 teaspoon vanilla extract
1 teaspoon orange extract
½ teaspoon maple extract
2 ½ cups all-purpose flour
6 medium oranges, zested
2 tablespoons ground cinnamon
1 ½ teaspoons baking soda
1 ½ teaspoons salt
½ teaspoon ground cloves
½ teaspoon ground nutmeg

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Beat both sugars, 1/2 cup plus 2 tablespoons butter, and cream cheese together until creamy, at least 5 minutes. Add egg and mix well. Mix in molasses. Mix in vanilla, orange, and maple extracts.
  • Stir flour, orange zest, cinnamon, baking soda, salt, cloves, and nutmeg together in another bowl until well combined and no clumps of zest remain. Add the dry ingredients to the wet ingredients and stir together just until incorporated; don't overmix.
  • Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
  • Bake in the preheated oven until edges are golden, about 12 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

Nutrition Facts : Calories 162.5 calories, Carbohydrate 29.7 g, Cholesterol 17.4 mg, Fat 4.5 g, Fiber 4.1 g, Protein 1.9 g, SaturatedFat 2.7 g, Sodium 189.1 mg, Sugar 12.7 g

THE SPICIEST GINGERBREAD COOKIES EVER



The Spiciest Gingerbread Cookies Ever image

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

3 cups all-purpose flour, plus more for dusting and rolling (see Cook's Note)
3 tablespoons ground ginger
1 tablespoon ground cinnamon
1 tablespoon freshly ground black pepper
1 teaspoon fine salt
3/4 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon cayenne
1/4 teaspoon baking powder
1 stick (1/2 cup) unsalted butter cut into 1-inch pieces, at room temperature
3/4 cup granulated sugar
1/2 cup molasses
1 large egg
2 cups confectioners' sugar
1/4 cup meringue powder (egg white powder)
Cinnamon candies, such as Red Hots, chocolate chips, raisins or other candies for decorating

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.

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