Chewy Frosted Orange Ginger Molasses Cookies
This orange ginger molasses cookie has a chewy center, crispy edges, and is topped with the most delightful orange glaze and a candied orange slice. It’s as beautiful as it is delicious!
Equipment
- Electric Mixer
Ingredients
Chewy Orange Ginger Molasses Cookies
- 2 2/3 Cup All Purpose Flour 1:1 Gluten-Free Flour Works as Subsitute
- 1 Teaspoon Baking Soda
- 3/4 Teaspoon Sea Salt
- 2 Teaspoons Ground Cinnamon
- 2 Teaspoons Ground Ginger half if you do not like a strong ginger flavor
- 1 Cup Unsalted Butter room temp
- 3/4 Cup Packed Brown Sugar
- 3/4 Cup Granulated Sugar
- 1 Large Egg
- 1/4 Cup Molasses
- 2 Teaspoons Vanilla Extract
- 2 Teaspoons Orange Extract or fresh orange juice, but the orange flavor will be mild
- 1 Tbsp Orange Zest
Orange Glaze
- 2 1/2 Cups Powdered Sugar sifted
- 3 Tablespoons Meringue Powder
- 6-12 Tablespoons Water
- 1 Teaspoon Vanilla
- 1 Teaspoon Orange Extract or more for extra orange flavor
Toppings
- 1 Package Candied Oranges I love the Trader Joes brand
- Orange Zest
Instructions
Chewy Orange Ginger Molasses Cookies
- Preheat your oven to 350 degrees.
- In a medium bowl, whisk together the flour, baking soda, sea salt, ground cinnamon, and ground ginger. Set aside.
- In the bowl of an electric mixer, beat the room-temperature butter, brown sugar, and granulated sugar until light and fluffy.
- Scrape down the sides of the bowl, then mix in the egg, molasses, vanilla extract, orange extract, and orange zest until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Measure 65 gram portions of dough and roll them into dough balls. Place them at least 2 ½ inches apart on a parchment-lined baking sheet to allow for spreading.
- Bake the cookies for 12 minutes, just until set. Avoid overbaking; they will continue to cook slightly as they cool.
- As soon as the cookies come out of the oven, use the back of a spoon to gently nudge the edges toward the center, creating a slight lip to hold the icing and maintaining a circular shape.
- Let the cookies cool completely before adding the orange glaze.
Orange Glaze
- In a mixing bowl, combine the sifted powdered sugar, meringue powder (if using), water, vanilla extract, and orange extract.
- Mix until the glaze is smooth and lump-free.If the glaze is too runny, add more powdered sugar a little at a time. If it’s too thick to spread, add water, one teaspoon at a time, until you reach the desired consistency. You’ll want the glaze to be thick and opaque white, not see-through.
- Spoon about one tablespoon of glaze onto each cooled cookie and spread evenly.
- Garnish with orange zest and a candied orange slice for the finishing touch.
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