Robyn’s Orange Gingerbread

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, kneed 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, 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
  • Cook for 12–15 minutes (cook longer if you want crispier cookies)
  • Let cool for 20 minutes before 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. Just cut a tiny corner off at the bottom, and put your icing inside, zipping it up. Squeeze and decorate.


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