Gingerbread Cookies with Orange are the perfect holiday treat, blending the warm spices of gingerbread with a bright, zesty orange flavor. These soft, cakey cookies topped with luscious orange buttercream frosting create an irresistible combination that is bound to delight your taste buds. Ideal for holiday gatherings, these cookies are not only delicious but also a fun activity to make with family and friends.
Why You’ll Love This Gingerbread Cookies with Orange
This recipe stands out for several reasons. First, the addition of orange zest enhances the traditional gingerbread flavor, giving you spiced orange gingerbread cookies that are both festive and unique. Second, the orange-flavored ginger cookies are soft and chewy, making them a delightful treat. Third, they’re easy to make, perfect for bakers of all skill levels. With a prep time of just 30 minutes and a total time of 1 hour and 20 minutes, you can whip up a batch in no time. Plus, these cookies are great for holiday gifting or cookie exchanges, ensuring you share the joy of the season. Finally, they are homemade gingerbread cookies with orange that can be stored for later enjoyment, making them a practical choice for your festive baking.
Ingredients for Gingerbread Cookies with Orange
Gather these items:
- 1 cup butter
- 1 cup white sugar
- 1 cup molasses
- 1 egg
- 1 cup buttermilk
- 3 tsp baking soda, divided
- 1 tsp vinegar
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp 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
How to Make Gingerbread Cookies with Orange Step-by-Step
- Step 1: In a large bowl, beat the butter and sugar until smooth and creamy. Mix in the molasses and egg.
- Step 2: In one small bowl, combine buttermilk with 2 tsp baking soda. In another bowl, combine vinegar with the remaining 1 tsp baking soda.
- Step 3: Add the buttermilk mixture and vinegar mixture to the molasses mixture. Stir in cinnamon, cloves, ginger, nutmeg, and salt.
- Step 4: Add flour gradually until dough forms. Shape into a ball, wrap in plastic, and refrigerate for 30 minutes.
- Step 5: Preheat oven to 350°F. Roll chilled dough to 1/2-inch thickness on a floured surface and cut out shapes. Place on ungreased baking sheets.
- Step 6: Bake for about 10 minutes, until edges are golden. Cool on the sheet for 1 minute, then transfer to a wire rack to cool completely.
- Step 7: For frosting, beat powdered sugar, softened butter, orange zest, and 1/3 cup orange juice until smooth and thick. Add more powdered sugar if needed.
- Step 8: Frost cookies once completely cooled.
Pro Tips for the Best Gingerbread Cookies with Orange
Keep these in mind:
- Store cookies in an airtight container to maintain freshness.
- Use additional flour if dough is too sticky; this will help you shape your cookies better.
- Experiment with different cookie shapes for fun presentations.
- For an extra kick, consider using dried orange peel in the dough for added flavor.
Best Ways to Serve Gingerbread Cookies with Orange
Serve these cookies warm or at room temperature with a glass of milk or a cup of hot cocoa. They make a wonderful addition to any holiday dessert platter, especially when paired with other festive treats like gingerbread men cookies with orange flavor. Consider drizzling some gingerbread cookies with orange icing for an elegant touch.
How to Store and Reheat Gingerbread Cookies with Orange
Store your cookies in an airtight container at room temperature for up to one week. If you want to make them in advance, you can freeze the baked cookies for up to three months. To reheat, warm them in the oven for a few minutes until soft and fragrant.
Frequently Asked Questions About Gingerbread Cookies with Orange
What is the best recipe for gingerbread cookies with orange?
The best recipe for gingerbread cookies with orange combines classic gingerbread spices with fresh orange zest, resulting in a flavorful cookie. This recipe not only highlights the spices but also infuses the cookies with a delightful citrus aroma, making it a holiday favorite.
Can I make gingerbread cookies with orange ahead of time?
Yes, you can make gingerbread cookies infused with orange ahead of time. They can be baked and stored for up to a week or frozen for longer storage. This makes them a convenient option for holiday baking!
How do I avoid common mistakes with gingerbread cookies with orange?
To avoid common mistakes, ensure you measure your flour accurately and chill the dough as instructed. This helps maintain the right texture, making your cookies perfectly chewy and soft.
Variations of Gingerbread Cookies with Orange You Can Try
For a twist, try adding nuts or chocolate chips to your cookie dough. You can also make soft-baked gingerbread cookies with orange by adjusting the baking time slightly. Another fun variation is to use different spices, like cardamom, to create an orange and ginger spice cookie recipe that’s uniquely yours. Each variation offers a delightful taste of the holiday season!
For more festive recipes, check out Cinnamon Orange Jam Linzer Cookies or Easy Cinnamon Rolls. If you’re looking for tips on baking, visit The Joy of Vegetable Gardening.
Print
Delicious Gingerbread Cookies with Orange Flavor
- Total Time: 1 hour 20 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft, cakey gingerbread cookies topped with bright, zesty orange buttercream—an irresistible holiday treat packed with warm spices and citrus flavor.
Ingredients
- 1 cup butter
- 1 cup white sugar
- 1 cup molasses
- 1 egg
- 1 cup buttermilk
- 3 tsp baking soda, divided
- 1 tsp vinegar
- 1 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp 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
Instructions
- In a large bowl, beat the butter and sugar until smooth and creamy. Mix in the molasses and egg.
- In one small bowl, combine buttermilk with 2 tsp baking soda. In another bowl, combine vinegar with the remaining 1 tsp baking soda.
- Add the buttermilk mixture and vinegar mixture to the molasses mixture. Stir in cinnamon, cloves, ginger, nutmeg, and salt.
- Add flour gradually until dough forms. Shape into a ball, wrap in plastic, and refrigerate for 30 minutes.
- Preheat oven to 350°F. Roll chilled dough to 1/2-inch thickness on a floured surface and cut out shapes. Place on ungreased baking sheets.
- Bake for about 10 minutes, until edges are golden. Cool on the sheet for 1 minute, then transfer to a wire rack to cool completely.
- For frosting, beat powdered sugar, softened butter, orange zest, and 1/3 cup orange juice until smooth and thick. Add more powdered sugar if needed.
- Frost cookies once completely cooled.
Notes
- Store cookies in an airtight container.
- Use additional flour if dough is too sticky.
- Experiment with different cookie shapes.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
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