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Orange glazed gingersnaps on a plate

Orange Glazed Gingersnaps

I'm taking traditional gingersnaps up a notch with my Orange Glazed Gingersnaps recipe! These cookies have a bright, citrusy flavor, and they're perfect for your cookie trays!
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings 3 dozen
Author Jacqueline


  • Gingersnaps
  • 8 tablespoons butter softened
  • ¾ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ cup molasses
  • 1 tablespoon baking soda
  • 2 1/2 teaspoons ginger
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon cloves
  • 4 cups flour

Orange sugar:

  • 1 cup sugar
  • Zest of one orange

Orange glaze:

  • 1 ½ cups powdered sugar
  • 1 scant tablespoon orange juice


  • 1. In the bowl of a stand mixer, cream together the butter and sugar. Add the eggs one at a time, mixing well after each addition. Pour in the vanilla and molasses and stir until combined.
  • 2. Sprinkle the baking soda, ginger, cinnamon and cloves over the top of the wet ingredients. Stir in.
  • 3. Add in the flour and mix until combined.
  • 4. Divide the dough into three portions and place each on an 18” long piece of plastic wrap or parchment paper. Roll the dough into logs that are approximately 1 ½” in diameter. Refrigerate until firm.
  • 5. Preheat the oven to 350F. Line 3 baking sheets with parchment paper or spray with cooking spray.
  • 6. Add the sugar and zest to a shallow bowl. Use your fingers to combine the two until the sugar turns orange.
  • 7. Cut the dough into 1/4” slices. Roll each slice in the orange sugar, then place 1” apart on prepared cookie sheets.
  • 8. Bake in preheated oven for 10 minutes in center of oven. If baking multiple sheets at a time, rotate halfway through. Remove to wire rack to cool.
  • 9. Stir together the glaze ingredients and drizzle over cookies when cool.