Soft Gingerbread Cookies
with Orange Glaze
a sweet treat recipe
She’s from America. He’s from Russia. They met as students in Czechia, got married in Slovenia, and have been eating their way around the world together ever since! Now based in Lincoln, Nebraska, Brit and Viktor enjoy creating globally inspired recipes that allow you to travel the world without leaving your kitchen. On their blog, Whisked Away Kitchen, you'll find adventurous recipes that are flavorful, attainable and perfect for entertaining friends and family. Follow along at whiskedawaykitchen.com or on Instagram
@thewhiskedawaykitchen.
These charming gingerbread cookies are perfectly spiced and make a wonderful addition to any holiday cookie box! Made with a cookie mold, soft gingerbread cookies come together quickly with minimal effort.
TIME (ACTIVE) | 45 M
TIME (INACTIVE) | 1 H 15 M
TOTAL | 2 H
16 SERVINGS
| 1 cookie
SPECIAL EQUIPMENT:
COOKIE MOLD
- In a bowl, whisk together the flour, gingerbread spice, salt and baking soda. Set aside.
- In a separate large bowl, beat the softened butter and brown sugar together until the mixture becomes light and fluffy.
- Beat in the egg and molasses until thoroughly combined.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed or by hand until a soft, slightly sticky dough forms. Shape the dough into a disc, wrap it in plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Lightly grease your cookie mold with vegetable oil, then dust with flour. Tap the mold on the counter to shake off any excess flour. Reapply flour as needed between cookies and add more oil if the dough starts to stick.
- Pinch off a piece of dough large enough to fill your mold. Form the piece of dough into a disc and lightly dust with flour. Press the dough firmly into the mold, then tap the edge of the mold on the counter to release it. Place the molded cookie on the prepared baking sheet. Repeat with the remaining dough.
- Bake for 12-15 minutes, or until the edges just begin to turn golden. The baking time will vary based on the size and thickness of your mold.
- .While the cookies bake, make the glaze by whisking together the melted butter, powdered sugar, salt and 3 tablespoons of orange juice. If needed, add more orange juice, a little at a time, until you reach a smooth consistency that can coat the back of a spoon.
- Brush the glaze over the cookies while they’re still warm.
Store in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months.
Scooping flour straight from the container often leads to over-measuring, which can result in dry cookies. For accuracy, lightly spoon flour into the measuring cup until full, then level it off with the back of a knife.
Dust the surface of the cookie dough with flour to prevent it from sticking to the mold. If the cookies don’t release easily, gently use a small knife to lift one corner and ease it out of the mold.
blend
A warm, balanced mix of freshly ground ginger, cinnamon, cloves, nutmeg, and allspice. Perfect for holiday baking, beverages, and more.
0.25 oz - PORTION$0.50
1.5 oz - JAR$6
1.5 oz - REFILL$5
6 oz - REFILL$13
