These orange gingerbread cookies mix zesty orange and warm ginger spices with chewy candied peel and ginger bits. A hint of cardamom and a glossy orange glaze yield cut-out shapes that stay sharp after a brief chill.
This recipe solves issues of spreading, dryness, and flavor intensity in traditional gingerbread cookies, ensuring they maintain appealing shapes and chewy centers.
Seriously, I once forgot to sift spices (and got clumpy dough) during a busy weeknight for the kids. I needed an Easy Gingerbread Cookies mix that didn’t spread, dry out, or lose its shape before popping in the oven.
I love these because a quick hour chill keeps shapes crisp, and they bake 8 to 10 minutes for chewy centers and snappy edges. The smell of fresh zest hits you as the timer beeps, making me happy on a hectic afternoon (tip: freeze disks 15 minutes if you’re rushed).
If you want a fun cereal twist in a cookie, try Rice Krispie Chocolate Chip Cookies.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to all-purpose flour.
- This recipe is unsuitable for vegan and dairy-free diets because of butter and eggs.
- This recipe is vegetarian-friendly as it contains no meat products.
- This recipe does not meet keto or low-carb diets due to granulated sugar and all-purpose flour.
- This recipe is nut-free as it contains no nuts.
Why You Will Love This Recipe
- Soft, Chewy Texture I’ve noticed that *orange gingerbread cookies* use 1/4 cup corn syrup and 1/3 cup molasses for moisture, so they stay soft and chewy for days.
- Zesty Spice Bursts I fold in 1/4 cup candied orange peel and ginger for little citrus-spice bursts against warm ginger, cardamom, and black pepper.
- Clean-Cut Shapes I’ve found a 1-hour chill keeps 1/4″ cut-outs from spreading, so shapes stay crisp through an 8 to 10-minute bake.
- Shiny Orange Glaze I mix 1 cup powdered sugar with a tablespoon of orange juice into a glaze that dries glossy in 20 minutes.
Orange Gingerbread Cookies
- Prep Time: 1 hour
- Cool Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 24 cookies 1x
- Category: dessert
- Method: baking
- Cuisine: American
- Diet: vegetarian
Description
These orange gingerbread cookies mix zesty orange and warm ginger spices with chewy candied peel and ginger bits. A hint of cardamom and a glossy orange glaze yield cut-out shapes that stay sharp after a brief chill.
Ingredients
- 2 1/4 cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/4 tsp ground black pepper
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1/4 cup light corn syrup
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg + 1 egg yolk
- 1 tsp vanilla extract
- 1/3 cup blackstrap molasses
- 1 tbsp fresh orange zest
- 1 tbsp fresh orange juice
- 1/4 cup finely chopped candied orange peel
- 1/4 cup finely chopped candied ginger
- 1 cup powdered sugar
- 1 tbsp fresh orange juice
Instructions
- Sift the flour, baking soda, baking powder, spices, and salt into a bowl and whisk until smooth so every bite has even spice depth.
- In a mixer bowl, beat the unsalted butter, corn syrup, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. This helps to retain moisture in your cookies, keeping them chewy.
- Scrape down the sides of the bowl and add the large egg, egg yolk, vanilla extract, blackstrap molasses, fresh orange zest, and fresh orange juice. Mix until the dough looks glossy, ensuring the citrus oils infuse throughout.
- Reduce the mixer speed to low, then add the dry mixture in two batches. Stir until barely combined to keep gluten minimal, which helps achieve a tender texture.
- Gently fold in the candied orange peel and chopped ginger, allowing chewy citrus pops without overworking the dough.
- Shape the dough into two disks, wrap them in plastic, and chill for at least 1 hour. This allows the fats to firm up, preventing spread and keeping the shapes defined during baking.
- Preheat your oven to 350°F. Roll one disk on a lightly floured surface to one quarter-inch thickness. This ensures your cookie cutters hold crisp outlines during baking.
- Cut shapes from the dough and transfer them to lined baking sheets, spacing them about 1 inch apart. Bake for 8-10 minutes until the edges look set while the centers remain soft, which helps the chewiness.
- While the cookies cool, whisk the powdered sugar with fresh orange juice until smooth and glossy. Once the cookies have cooled completely, dip or drizzle them with the glaze, allowing it to dry to a beautiful sheen.
- Store iced cookies in an airtight container at room temperature for up to 5 days. For make-ahead ease, freeze unbaked dough disks for up to one month. Thaw overnight in the fridge before rolling them out.
Notes
- Ensure that you sift the flour and spices before combining them to prevent clumping and achieve an even distribution of flavors.
- The mix of corn syrup and molasses locks in moisture for a perfectly chewy texture that stands out in these orange gingerbread cookies.
- Finely chop the candied orange peel and ginger to spread the chewy citrus bursts evenly throughout the cookie.
- Chilling the dough boosts your success. If you’re tight on time, a quick 15-minute freeze can help solidify the butter and corn syrup for better shape retention.
- Adjust the amount of fresh orange juice in the glaze to reach your desired drizzling consistency.
- The dough can also be frozen after shaping it into disks, allowing you to prep ahead for easier holiday baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Ingredient Notes
- All-purpose flour: pick a good-brand, sift before measuring so spices in your orange gingerbread cookies blend evenly and edges stay defined. Store airtight.
- Ground ginger: opt for bright-orange, finely ground spice. Fresh aroma signals potency. Store away from heat for that signature gingerbread zip.
- Ground cinnamon: choose a deep-brown powder with warm scent. Tuck in a dark, cool cupboard to keep that aromatic touch.
- Ground cardamom: use fresh pods ground or a well-sealed jar. Cardamom adds subtle warmth. Grind just before use if possible.
- Fresh orange juice: squeeze and strain out pulp for clean liquid. Use same orange for zest. Measure precisely for tang balance.
- Candied orange peel: pat strips dry on paper towel to cut excess syrup. Finely chop so pieces spread evenly for chewy citrus pops.
- Candied ginger: drain and pat ginger pieces before chopping. Small bits give spicy bursts without soggy spots in the dough.
- Orange juice: use leftover fresh juice for glaze. Strain pulp. Adjust quantity to get drizzling consistency. Fresh juice brightens colors.
Recipe Baking Tips
- If cookies spread and lose shape, chill dough disks 60 minutes before rolling.
- When edges darken faster than centers, tent cookies with foil 5 minutes into baking.
- For sticky dough, dust surface with 1 tablespoon flour before rolling to 1/4-inch thickness.
- If candied pieces sink during baking, toss them with 1 teaspoon flour before folding into dough.
- When glaze runs off edges, chill cookies 15 minutes before glazing.
Serving Suggestions
Serve Orange Cardamom Gingerbread Cookies with apple cider or ginger tea. Offer them with nut brittle or cranberry relish.
Use them in ice cream sandwiches or trifle. Add crushed pieces to yogurt parfait or granola mix.
Top them with chocolate ganache.
Recipe variations
- You can use spelt flour instead of all-purpose flour for a heartier orange gingerbread cookie.
- Add 1/2 tsp ground cardamom and 1/4 tsp black pepper for unexpected warm spice depth.
- Either oat flour or a gluten-free blend works, like in Gluten-Free Oatmeal Zucchini Cookies.
- If using a double batch, combine 4 1/2 cups flour and 2/3 cup molasses for 48 cookies.
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How to Store?
To keep your Orange Cardamom Gingerbread Cookies with Candied Orange and Ginger fresh and delicious, follow these storage tips:
Room Temperature: Store orange gingerbread cookies in an airtight container at room temperature up to 5 days. Place cookies in a single layer or separate layers with parchment paper.
Refrigeration: Place cookies in an airtight container in the refrigerator up to 7 days. Let cookies return to room temperature for 30 minutes before serving.
Freezing: Wrap cookies in plastic wrap or aluminum foil and place in a freezer container up to 3 months. Thaw at room temperature for 1 hour.
Other Recipes You’ll Love
- Gluten Free Chocolate Chip Cookies
- Gluten Free Snickerdoodle Cookies
- Chocolate Almond Flour Cookies
- Gluten Free Chocolate Shortbread Cookies
If you enjoyed this Orange Gingerbread Cookies or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
