Soft Ginger Cookies with Orange Glaze
Yield
24 servingsPrep
20 minCook
10 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
buttermilk
|
|
| 2 | teaspoons |
baking soda
|
|
| ¾ | cup |
vegetable oil
|
|
| 1 | cup |
sugar
|
|
| 1 | cup |
molasses
dark |
|
| 2 | large |
eggs
|
|
| 3 ¾ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 2 | teaspoons |
cinnamon
ground |
|
| 1 | teaspoon |
ginger
ground |
|
| 1 | teaspoon |
nutmeg
grated |
|
| ½ | teaspoon |
allspice
ground |
|
| ½ | teaspoon |
cloves
ground |
|
| Glaze | |||
| 2 | cups and 2 tablespoo |
powdered sugar
|
|
| 1 | tablespoon |
butter
very soft |
|
| ¼ | cup |
orange juice
|
|
| 2 | teaspoons |
orange zest
grated |
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | dash |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
buttermilk
|
|
| 1E+1 | ml |
baking soda
|
|
| 177 | ml |
vegetable oil
|
|
| 237 | ml |
sugar
|
|
| 237 | ml |
molasses
dark |
|
| 2 | large |
eggs
|
|
| 887 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 1E+1 | ml |
cinnamon
ground |
|
| 5 | ml |
ginger
ground |
|
| 5 | ml |
nutmeg
grated |
|
| 2.5 | ml |
allspice
ground |
|
| 2.5 | ml |
cloves
ground |
|
| Glaze | |||
| 2 | cups and 2 tablespoo |
powdered sugar
|
|
| 15 | ml |
butter
very soft |
|
| 59 | ml |
orange juice
|
|
| 1E+1 | ml |
orange zest
grated |
|
| 2.5 | ml |
vanilla extract
|
|
| 1 | dash |
salt
|
*
|
Directions
In a small bowl combine buttermilk and baking soda and set aside.
They will foam up.
In a larger bowl combine oil, sugar, molasses and eggs and beat until well mixed (about 1 minute).
Add the buttermilk mixture and blend.
Sift together dry ingredients.
Slowly add dry ingredients to wet mixture.
Let mixture stand 15 minutes.
Preheat oven to 325℉ (160℃).
Drop batter by heaping tablespoons onto oiled cookie sheet.
Bake 8 to 9 minutes until the top springs back when touched with your finger.
Do Not overbake.
The cookies should be quite soft.
While cookies are baking combine glaze ingredients.
Remove cookies to wax paper lined wire rack.
Frost while warm with ½ teaspoon of glaze for each cookie.
Let cool completely.
Transfer to trays and place in freezer to completely set if neccesary or to freeze for storage.
Once frozen pack in tins in single layers seperated by wax paper.
These freeze well.
