Robyn’s Orange Gingerbread
Orange gingerbread? YES. Our friend Robyn always loved gingerbread cookies, but found that sometimes it’s too thick and hard (or the cookies are too bready). So when it came time to finding a new recipe, she called her Aunt Dorothy. Having grown up on a farm, she had lots of experience with baking. The ingredients are surprising and she has never loved gingerbread more.
Servings:
Makes 40-50 (depending on your cookie cutter)
Robyn’s Orange Gingerbread Cookies Recipe:
You’ll Need
- 1 ⅓ cup butter
- 1 cup white sugar
- 1 cup light molasses
- ½ cup hot coffee
- 1 tbsp cinnamon
- 2 tsp ginger
- 2 tsp grated orange peel
- 1 tsp salt
- 6–7 cups flour
- 2 ½ cups icing sugar
- 2 ½ tbsp cream
- 4 tbsp butter
- 1 tsp vanilla
- Splash of lemon (or orange) juice
Prep and Cook
- Cream the butter and sugar.
- Add molasses and coffee.
- Add cinnamon, ginger, salt, and orange peel.
- Transfer to a mixing bowl and slowly add the flour, mixing as you go (you'll need a strong arm).
- Once the dough is stiff but soft, knead it on a lightly floured cutting board for 10 minutes (this is key).
Put into a container and cover, refrigerating for up to two hours. - Once it's ready, take small amounts of the dough, roll it out, and create your shapes.
If you keep the dough thicker, the cookies will be softer. For crunchier cookies, make it thinner. - Preheat oven to 375 degrees F
- Bake for 12-15 minutes (cook longer if you want crispier cookies)
- Let cool for 20 minutes before icing
- For Icing:
Blend ingredients together - Let it sit in the refrigerator covered for an hour
- If you don't have an icing tube, use a plastic sandwich bag
Cut a tiny corner off at the bottom, and put your icing inside, zipping it up...
Squeeze and decorate
