These Orange Gingerbread Cookies combine aromatic spicy ginger, nutmeg, cinnamon and cloves plus zesty orange creating a flavourful and tasty cookie you won’t be able to stop eating! Especially good dipped in milk or with your morning coffee!
Orange Gingerbread Cookies
Sometime around 2010 or so I started a Mom’s Wine Group or Mom’s Who Need Wine Group. In the group were friends who’s kids are all the same age and most attend the same school. This led to an annual holiday cookie exchange, the start of life long friendships and of course regular shenanigans.
It’s turned out to be an annul event we all look forward to every year full of smack talk, kid talk, wine, bites, health and life. At the end of the evening we all leave with dozens of cookies and/or holiday baking.
Annual Cookie Exchange and Battle Gingerbread
An annual cookie exchange is a fun way to try new cookies and holiday treats.
This year I am making cookies for both our Annual Group Cookie Exchange, and since I am always up for a challenge, The Great Food Blogger Cookie Swap 2013. This Cookie Swap is Worldwide and you have to be a Food Blogger to participate. For a small submission fee (goes to Cookies for Kids’ Cancer), you get matched up with other Food Bloggers in your country. I am in Canada and have been paired with Food Bloggers who live in Eastern Canada.
For the cookie swap I needed a cookie that could stand up to travelling across Canada and arrive in one piece. Since moving to Calgary, I had been slightly challenged with getting a gingerbread cookie right, so I decided I was going to conquer gingerbread and declared let Battle Gingerbread begin.
Baking High or Low
Recipes are about trail and error and recently I got to work playing with ingredients to make these cookies. I prefer soft gingerbread cookies and this was the end goal. In Calgary we are 3400 ft above sea level and as such ingredients need to be adjusted to compensate as this affects baking. The higher the altitude, the lower the atmospheric pressure. Lower pressure in turn causes water to evaporate more quickly.
On or around my 3rd gingerbread cookie attempt I got the ingredients right with a little help from my Five Spice Ginger Cookies. Using a similar ingredient plan I was able to get the right consistency and taste adding in some orange zest for additional zip.
By participating in the Food Blogger Cookie Swap I also received 3 fabulous cookies from Food Bloggers across Canada. Heather from The Tasty Gardener in Toronto sent over some “tasty” Egg Nog Cookies. Sarah at Feasts For All Seasons in Vancouver (my old stomping grounds & heart City) provided me with a Lovely cookie called Chocolate Gingerbread Crackles. Evelyne from Cheap Ethnic Eatz in Montreal sent along some Ohh La La Candied Orange Peel Shortbread. Fantastic cookies all around and I can’t wait until next year’s Cookie Swap 2014!
Once you master gingerbread cookies, you may want to try this Christmas Gingerbread Cookie Bowl to put all the cookies in!
If you choose to decorate and ice, here is the recipe I use.
Beat together 6 tbsp egg whites with 1 tsp vanilla until egg whites are frothy. Gradually mix in 4 cups sifted icing sugar until all incorporated. Turn speed up to high and beat until mixture forms stiff, glossy peaks, about 5 minutes or so. If using food colouring add it and mix. Pour into pastry bags or a ziplock type plastic bag, clipping one of the corners.
Here’s a few more holiday cookie recipes to try:
- Espresso Cookies
- Orange Pistachio Icebox Cookies
- Candy Cane Cookies
- White Chocolate Cranberry Kiss Cookies
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker
- 3/4 cup butter softened
- 3/4 cup brown sugar
- 1 egg
- 2/3 cup molasses
- 2 tsp orange zest
- 1 tsp vanilla
- 3 cups all purpose white flour
- 3/4 tsp baking soda
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tsp ginger
- 1/2 tsp cloves
- 1/4 tsp salt
- In a large bowl beat together butter, brown sugar, egg, molasses, orange zest and vanilla. Set aside.
- In another bowl sift together flour, baking soda, cinnamon, nutmeg, ginger, cloves and salt. Gradually add flour mixture to wet mixture, mixing well.
- Divide dough in half, shape into two discs, wrap in plastic and place in fridge until firm (2-3 hours or overnight).
- When ready to cut out cookies, roll out dough to about 1/4 inch thickness on lightly floured surface. Using cookie cutters, cut out shapes and place on parchment lined cooking sheets about 1 inch apart. If the dough feels soft, place cookie sheet back in fridge for 15 minutes to firm up dough before baking.
- Bake in 350 F oven for 4 minutes then turn and rotate cookie sheets in oven. Bake for another 4 minutes or until cookies lightly browned on bottom and firm to touch. I always rotate the trays in the oven so the cookies bake evenly on all sides.
- Set on racks to cool completely before icing.