Orange Spice Gingerbread Cookies
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
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 ounces white and/or dark chocolate, chopped, melted
How to make
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.
Heat oven to 375°F.
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.
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.
And don't forget to tag us @landolakesktchn.
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