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+ servings

Orange Gingerbread Cookies

Course: christmas cookies, cookies, holiday baking, snacks
Servings: 24
Author: Wanda Baker


  • 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.


To make Royal Icing: 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.