Soft Gingerbread Cookies with Orange Glaze
- Prep Time: 25 minutes
- Cook Time: 7 minutes
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
1 stick of butter (113g), softened but not melted
1/2 cup brown coconut sugar (90g)
1/4 cup unsulphured molasses (60mL / 93g), do not use blackstrap
1 large egg, room temperature
2 1/4 tsp ground ginger (up to 3 tsp if you like it strong)
1 1/4 tsp ground cinnamon
1/4 tsp ground cloves
1 tsp baking soda
1/4 tsp salt
2 cups white flour, spooned and leveled (265 g), I use Sunrise Flour Mill
Orange Glaze
1 Tbsp butter (14g)
2 Tbsp golden coconut sugar (18g)
1 large orange, juiced
Zest of 1 large orange for garnish (optional)
Instructions
- Make the orange glaze: In a small saucepan, add the butter and coconut sugar and whisk on low-medium heat until the coconut sugar is dissolved. Add the orange juice, stir together, then bring to a light simmer. Let it lightly simmer for about 15 minutes, whisking often, until thickened. Remove from heat and let it cool (it thickens even more as it cools).
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. This will be a couple batches, so either line a second baking sheet or just cook the second batch of cookies after the first.
- In a stand mixer or large bowl with a handheld mixer, beat the butter and brown coconut sugar until light and fluffy, about 2 minutes.
- Add the molasses and egg and beat until combined.
- Add the ginger, cinnamon, baking soda, and salt and mix until combined.
- Add the flour 1 cup at a time and mix on low-medium speed until incorporated. Scrape down the sides of the bowl and mix for another 20-30 seconds.
- Scoop about 1 1/2 tablespoons of dough and roll into balls. Place on the parchment paper lined baking sheet.
- Bake for 6 to 9 minutes until the tops are slightly cracked. Transfer cookies to a wire rack after a couple minutes and let them cool for 10 minutes.
- Drizzle/smear the cookies with the orange glaze then garnish with plenty of orange zest. Enjoy!
Notes
For gluten-free: You can sub the white flour for oat flour if desired, but sub it by weight, not by cups. If the dough is too sticky to form into balls, add a little more oat flour until it can be formed into balls. Keep in mind, using oat flour will create a more fluffy/dry cookie rather than soft and chewy. Be careful not to overcook it.
You can also try subbing 1:1 gluten-free flour that has xanthum gum, but I have not tried this version so I am not sure how they would turn out.
Nutrition
- Serving Size: 1 cookie
- Calories: 106
- Sugar: 6
- Fat: 5
- Carbohydrates: 15
- Protein: 1
