Orange Glazed Gingerbread Cookies Food

GINGER COOKIES WITH ORANGE GLAZE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix flour, baking soda, ginger, cinnamon, cloves, and salt together in a large bowl.
• Combine brown sugar, oil, molasses, egg, and 1/4 teaspoon salt in a large bowl; beat with an electric mixer until smooth. Pour over flour mixture; mix until a dough forms.
• Roll dough into 1-inch balls and arrange on ungreased baking sheets.
• Bake in the preheated oven until firm, 8 to 9 minutes. Let cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool.
• Place shortening in a large microwave-safe bowl. Heat in the microwave until melted, about 1 minute.
• Stir confectioners' sugar and orange extract into the melted shortening. Mix in milk a little at a time until glaze runs smoothly off the end of a spoon. Add 1/4 teaspoon salt. Spoon glaze over cooled cookies.

ORANGE GLAZED GINGERBREAD COOKIES

Steps:

• In a medium bowl, whisk together the flour, cinnamon, ginger, baking soda, cloves, nutmeg, and salt. Set aside.
• Using a stand mixer or hand mixer in a large bowl, cream the butter, brown sugar, and molasses until combined and creamy, about one minute.
• Add the egg and vanilla extract and beat until creamy and well combined.
• Continue beating on low speed while slowly adding the dry ingredients. Stop beating once the dough comes together and is no longer crumbly.
• Split the dough in half then press each half into a disc between two layers of parchment paper, put it in a large plastic bag, seal, and refrigerate for at least three hours, but no more than 72.
• Once the dough is chilled, remove it from the refrigerator and preheat your oven to 350 degrees.
• Line a large baking sheet or two with parchment paper and set aside.
• Lightly flour a flat surface and use a lightly floured rolling pin to roll the dough until it is approximately 1/4-inch thick. Cut the cookies out, stamp them if desired, and transfer to your baking sheet(s) separated by at least one inch. *I used a circular cookie cutter that was three inches in diameter. Keep in mind if you use a different size cookie cutter the yield will be different.
• Bake the cookies for 9-10 minutes. Remove from oven and allow them to rest on the baking sheet for 5 minutes before transferring them to a wire cooling rack to finish cooling.
• Meanwhile, whisk together the ingredients for the orange glaze in a small/medium-sized bowl until smooth.
• Once cooled, dip the top side of the cookies in the glaze, shake off any excess, and place them on a sheet of parchment paper (you can recycle the same pieces of parchment paper you used to bake the cookies atop.

GINGER ORANGE GLAZE

Steps:

• Stir together all ingredients in a saucepan. Heat over medium. Bring to a boil and stir occasionally until glaze has thickened and reduced by half, about 20 to 30 minutes. May be stored in the rerigerator for up to one week.

ORANGE GINGER COOKIES

Steps:

• Cream together butter and sugar.
• Add egg and mix well.
• Add grated peel and molasses and mix again.
• Stir together dry ingredients and add to butter mixture, stirring well.
• Wrap up dough and chill for several hours or overnight.
• Roll dough very thin and cut out cookies with cookie cutters.
• Bake on greased cookie sheets at 375°F for 8 to 10 minutes.