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
Scale
- 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