Robyn’s Orange Gingerbread

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.