Traditional cut-out gingerbread cookies are spiced with grated orange peel for a subtle new taste.
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2/3 cup light molasses
1/3 cup firmly packed brown sugar
1/3 cup Land O Lakes® Butter softened
1 large Land O Lakes® Egg
2 teaspoons freshly grated orange zest
2 3/4 cups all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
4 cups powdered sugar
1/2 cup Land O Lakes® Butter softened
2 teaspoons vanilla
3 to 4 tablespoons milk
Combine molasses, brown sugar, 1/3 cup butter, egg and orange zest in bowl. Beat at medium speed until smooth and creamy. Add all remaining cookie ingredients; beat at low speed until well mixed. Cover; refrigerate 2 hours or until firm.
Heat oven to 375°F.
Roll out dough on well-floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 3 to 4-inch cookie cutters. Place 1 inch apart onto greased cookie sheets. Bake 6-8 minutes or until no indentation remains when touched. Cool completely.
Combine powdered sugar, 1/2 cup butter and vanilla in bowl. Beat at low speed, adding enough milk for desired spreading consistency. If desired, tint frosting with food color. Decorate cooled cookies with frosting..
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I have been using variations on this recipe for years. I make a double batch, but I use a dark molasses combined with equal parts orange blossom honey and golden syrup. I also use a dash of orange flower water in the frosting. The scent is HEAVENLY.
however. add a teaspoon of baking POWDER and the cookies will be soft. I love gingerbread cookies, I make them small, place in a small plastic bag and hang on the Christmas tree!!!