Traditional cut-out gingerbread cookies are spiced with grated orange peel for a subtle new taste.
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23 cup light molasses
13 cup firmly packed brown sugar
13 cup Land O Lakes® Butter, softened
2 teaspoons freshly grated orange zest
2 34 cups all-purpose flour
1 teaspoon ground ginger
12 teaspoon baking soda
12 teaspoon salt
4 ounces white and/or dark chocolate, chopped, melted
STEP 1
Combine molasses, brown sugar, butter, egg and orange zest in bowl. Beat at medium speed until smooth and creamy. Add all remaining ingredients except chocolate; beat at low speed until well mixed. Divide dough in half; wrap each half in plastic food wrap. Refrigerate 2 hours or until firm.
STEP 2
Heat oven to 375°F.
STEP 3
Roll one-half of dough (keeping remaining half refrigerated) on well-floured surface 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.
STEP 4
Dip cooled cookies in melted chocolate. Place onto waxed paper to set.
If you want to frost these cookies instead of dipping them in chocolate: Combine 4 cups powdered sugar, 1/2 cup softened LAND O LAKES® Butter and 2 teaspoons vanilla extract in bowl. Beat at low speed, adding 3-4 tablespoons milk or until desired spreading consistency. If desired, tint frosting with food color. Decorate cooled cookies with frosting.
Whether you're mailing sweet treats to loved ones or making a few to enjoy with your family at home, we have a recipe (or two) to satisfy all your holiday cravings.
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