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Soft Gingerbread Cookies with Orange Glaze

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5 from 2 reviews

Ingredients

Units Scale

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 tsp baking soda

1/4 tsp salt

2 cups white flour, spooned and leveled (265 g)

Orange Glaze

1 Tbsp butter (14g)

2 Tbsp golden coconut sugar (18g)

3/4 large orange, juiced

1 tsp flour (8g)

Zest of 1 large orange for garnish (optional)

Instructions

  1. 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.
  2. 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.
  3. Add the molasses and egg and beat until combined.
  4. Add the ginger, cinnamon, baking soda, and salt and mix until combined.
  5. 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.
  6. Scoop about 1 1/2 tablespoons of dough and roll into balls. Place on the parchment paper lined baking sheet.
  7. 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.
  8. Make the orange glaze: In a small saucepan, add the butter, orange juice, and golden coconut sugar. Turn to low heat and melt together until the sugar is dissolved, stirring constantly. Turn the heat to low-medium in order to bring to a light simmer. Let it simmer for 2-3 minutes, whisking often. Add 1 tsp flour and whisk to combine. Let it cool for a few minutes before putting on the cookies.
  9. Drizzle/smear the cookies with the orange glaze (1/4-1/2 tsp) then garnish with plenty of orange zest. Enjoy!

Equipment

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.

Find it online: https://homecookedliving.com/soft-gingerbread-cookies-with-orange-glaze/

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