Soft Ginger Cookies with Orange Glaze
Submitted by klm
Chewy molasses ginger cookies spiced with cinnamon, nutmeg, allspice, and cloves, then topped with a bright orange zest glaze. Buttermilk keeps them impossibly soft. Freezer-friendly!
YIELD
24 servingsPREP
20 minCOOK
10 minREADY
30 minThese are the soft, chewy ginger cookies you want waiting on the counter when the weather turns cold.
Dark molasses and five warming spices fill the dough with deep, layered heat. Buttermilk and baking soda work together to create that tender, springy crumb that melts on your tongue.
Then comes the glaze: fresh orange juice and zest whipped into powdered sugar and soft butter. That citrus brightness cuts right through the rich spice and makes every bite sing.
They freeze like a dream, so bake a double batch and stash them in tins for holiday gifting or weeknight cravings.
Pro Tips
- Don’t skip the 15-minute rest after mixing. It lets the flour hydrate and the baking soda activate, giving you puffier cookies.
- Pull them from the oven when the tops barely spring back. They’ll look underdone, but they firm up as they cool.
- Glaze while still warm so the icing melts slightly into the surface and sets with a glossy finish.
- Freeze in single layers separated by wax paper to keep the glaze intact.
Ingredients
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.
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