Orange Gingerbread Cookies

These orange gingerbread cookies are loaded with the classic combination of orange and ginger. They're sweet, zingy, and oh, so good.

Course Cookies

Cuisine American

Prep Time 18

Cook Time 10

Total Time 28

Servings Cookies

Calories 671kcal

Rinse the oranges and pat dry.
Using a fruit / vegetable peeler, peel strips of the orange skin.
Using kitchen scissors cut the orange skin into strips about ¼″ wide.
In a medium saucepan add the water and orange peels, over high heat and bring to a boil. Once the water and oranges begin to boil, remove it from the stove and drain the water from the peels. Add cold water to the orange peels and stir to cool off the orange peels.
Now place the saucepan back on the stove and bring it to a boil once again.
Repeat these steps 4 times.
Once done, drain the water again and place the orange peels in a medium sized bowl. Set to the side.
In the same saucepan, whisk together the sugar and 1 ¼ cups of water.
Place the saucepan on the stove over high heat to bring to a simmer.
Cook the sugar mixture for 8-9 minutes.
Add the orange peel to the sugar mixture and cook over low to medium heat for 45 minutes. Do not over stir it will cause crystallization.
In a medium sized bowl add ½ cup of sugar.
Using a slotted spoon remove the orange peels and place in the small bowl with the sugar, toss to coat. Transfer the orange peels to a wire rack to dry.
Set the syrup to the side to cool.
Once the syrup is cooled pour the mixture into a small bowl and cover with a lid.
Once the orange peels are dried, chop them into small bits.
Set to the side.

In the bowl of a stand mixer add the butter and brown sugar, mix on medium speed until completely combined. Add in eggs and molasses and mix until the dough is fluffy.
In a large bowl add the flour, cake flour, baking soda, cornstarch, salt, nutmeg, ground ginger, ground cloves, and cinnamon.
Whisk to combine.
Slowly add the dry mix into the sugar mixture, mix on low speed.
Cover the bowl with the dough with plastic wrap.
Refrigerate the dough for 2 hours.
Preheat the oven to 375 degrees
Using a large cookie scoop, scoop out 12 cookie balls.
Place the dough balls on a parchment or silicone mat lined baking sheet.
Using your hands, lightly flatten each cookie dough ball.
Bake for 10 minutes or until golden brown on the top.
Remove the cookies from the oven and let cool for 5 minutes.
Then transfer the cookies to wire racks to cool completely.
Using a pastry brush, coat the top of your cookies with the orange syrup.
Top each cookie with the candied orange peels.

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.