Orange Scented Gingerbread Cookies
Prep time
Cook time
Total time
Chewy orange scented gingerbread cookies with an apple cider glaze.
Serves: 20 3-inch cookies
For the Gingerbread Cookies:
  • 3 cups all-purpose flour, plus more for work surface
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 2 teaspoons McCormick ground cinnamon
  • 1½ teaspoons McCormick ground ginger
  • ½ teaspoon McCormick ground allspice
  • ½ teaspoon kosher salt
  • pinch cayenne pepper
  • ½ cup dark brown sugar, firmly packed
  • ½ cup (1 sticks) unsalted butter, room temperature
  • zest of 1 orange
  • 1 egg, room temperature
  • ¼ cup molasses
  • ¼ cup honey
For the Apple Cider Glaze:
  • 1½ cups powdered sugar, sifted
  • 2 tablespoons apple cider
  1. Whisk together your flour, baking soda, baking powder, cinnamon ginger, allspice, salt, and cayenne pepper. Set aside.
  2. In the bowl of your mixer, beat together your brown sugar, butter, and orange zest until light and fluffy. Add in the egg, and mix until combined, then add in the molasses and honey, scraping down the sides of the bowl as needed. Gradually add in the flour mixture, a bit at a time, until well combined. Divide the dough into two halves, mold gently into two balls, wrap in plastic wrap, and chill for 1 hour (or as long as overnight).
  3. Preheat your oven to 350 degrees F. Lightly flour your work surface and roll out one ball of dough at a time to about ¼-inch or ⅓-inch thickness (the thicker the cookie, the chewier the cookie, obviously). Place your cut-out cookies on a parchment lined baking sheet and bake for 10-12 minutes, until just set. I like mine to stay chewy, so I recommend pulling them out sooner rather than later. Roll out the rest of the dough, and do the same (and don't forget to collect the scraps to roll out for more cookies). Allow the cookies to cool completely before dipping in the glaze. Allow the glaze to set for about 1 hour before storing. These will keep well for up to 1 week in an airtight container at room temperature. They also ship well!
  4. Whisk together your powdered sugar and glaze until it is well combined. I like mine on the thinner side for just a hint of sweet icing, but you can make it as thick as you like (although the thicker it is, the less it will harden, so make it thinner if you plan to ship or store these).
Recipe by The Crepes of Wrath at