At Christmas time, there is nothing better than gingerbread cookies. We live in southern California and have an orange tree that just explodes this time of year so one year I decided to add orange to a classic gingerbread cookie recipe.
They were a hit and have since become one of my favorite cookies to make around the holidays. The spice of the gingerbread with the citrus of the orange is the perfect combo.
What you Will Need:
1 1/2 sticks Salted Butter, softened
1 2/3 c Sugar
1 Zest from 1 Orange
4 c All-Purpose Flour
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 1/2 tbsp Ground Ginger
1/2 tsp Ground Nutmeg
1/2 tsp Ground Allspice
2 tbsp Ground Cinnamon
1/4 tsp Ground Cloves
1/2 tsp Salt
2 Eggs
1/2 c Dark Molasses
1/4 c Orange Juice
For the Icing:
2 c Powdered Sugar
4 tbsp Orange Juice
First, in an electric mixer, cream the butter, sugar and orange zest in a mixer until smooth.
in a separate bowl, mix the dry ingredient (flour, baking powder, baking soda, ginger, nutmeg, cinnamon, allspice, cinnamon, cloves and salt). In another bowl , mix eggs, molasses and orange juice. Add the dry ingredients to the butter mix and add the egg mixture. Mix until it holds together.
Divide the dough into two balls and wrap in plastic wrap or waxed paper. Set the dough balls in the refrigerator for 15 minutes to cool.
Preheat the over to 350° and cover the counter with flower. Roll out the dough with a rolling pin to about 1/4″. Use cookie cutters to create cookies and place them on a baking sheet lined with parchment paper.
Bake the cookies for 10-12 minutes. I like mine a bit crispier so I cook them a bit longer but if you prefer softer cookies, take them out when they are just browned. Place them on a baking rack and allow them to cool thoroughly before frosting with icing.
For the icing, mix powdered sugar with orange juice. I usually start with one tablespoon at a time until I get a consistency that is thick but and not too runny. You can then add to a piping bag or a ziplock bag with the tip of a corner cut off.
