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Christmas Gingerbread spread out on a counter with a festive tea towel and red garland nearby.
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Christmas Gingerbread

These Christmas Gingerbread Cookies are a delightful twist on classic gingerbread with an added touch of fresh orange glaze.
Course Dessert
Cuisine German
Keyword Cookies, gingerbread
Prep Time 1 hour 20 minutes
Cook Time 10 minutes
Setting and Cooling Time: 1 hour 40 minutes
Total Time 3 hours 10 minutes
Servings 24 people
Calories 241kcal
Author Jillian Wade
Cost $6.27

Equipment

  • Stand mixer or electric mixer
  • large mixing bowl
  • Whisk attachment or paddle attachment
  • rolling pin
  • Cookie cutters (they should be around 4-inch shapes to get 24 cookies out of this recipe)
  • baking sheets
  • silicone baking mats OR parchment paper
  • wire cooling rack

Ingredients

Gingerbread Cookies:

  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1½ teaspoons ground cloves
  • 2 teaspoons ground ginger
  • 1 teaspoons ground nutmeg
  • 16 Tablespoons unsalted butter at room temperature
  • 1 cup sugar
  • 1 cup molasses
  • 1 large egg

Orange Glaze:

  • 1 cup powdered sugar
  • 3-4 tablespoons orange juice
US Customary - Metric

Instructions

For the Gingerbread Cookies:

  • In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, and spices.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.
  • Add the molasses and egg and mix until combined. Add in the dry ingredients and mix until just combined.
  • Divide the dough in two, form it into disks, and wrap it in plastic wrap. Chill the dough for at least one hour before rolling out.
  • Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
  • Roll the dough out on a lightly floured work surface to about ¼-inch thickness. Cut with cookie cutters.
  • Place cut-out dough onto prepared baking sheets, about 2 inches apart. Bake for 10 minutes, rotating the pans halfway through baking.
  • Remove from oven and let cool on the baking sheets for 10 minutes. Transfer to a wire rack to cool completely, about 30 mire minutes.

For the Orange Glaze:

  • In a small bowl, add the powdered sugar and 3 tablespoons of orange juice. Mix with a fork until combined. Continue to add orange juice, 1 teaspoon at a time, until desired consistency is reached.

To Finish:

  • Place a wire rack over a cookie sheet. Pour the glaze into a shallow pie plate.
  • Dip the cookies, face down, into the glaze. Let excess glaze drip off, then place the cookies on the wire rack.
  • Allow to dry at least 1 hour before serving. To speed up the process, pop them into the refrigerator, and the glaze will set in about 20 minutes.

Nutrition

Serving: 1cookie | Calories: 241kcal | Carbohydrates: 40g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 130mg | Potassium: 266mg | Fiber: 1g | Sugar: 24g | Vitamin A: 249IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 2mg