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!
Servings 3 dozen
Ingredients
- 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
Instructions
- 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.