Orange Zest Gingerbread Cookies

It’s that time of the year when you just got to whip up some gingerbread cookies.

Orange Zest Gingerbread CookiesUsing the same recipe I used last year, with some minor tweaks in the spices (in my book the more the merrier!), I decided this year to take my gingerbread cookie a bit further by adding some orange zest! The combination of this spicy cookie with orange is a spiced cookie lover’s dream come true… in the world of spiced cookies that is. ;)

This cookie has a spicy kick… so be forewarned you will feel the spice!

Adding the orange zest in the dough didn’t stop there. I decided I would make some sugared orange zest to top my cookies with. It was the perfect finishing touch… in my humble opinion. ;)

Orange Zested Gingerbread Cookies

Last year I gave gingerbread man a break, but this year I did put him to work. But don’t worry, he wasn’t doing all the work. To change it up a bit, I also made some round scalloped edge cookies and imprinted them with criss crossed lines using a pairing knife to create small diamond imprints. Simple tools… fanciful cookie!

Of course, I’m not here to brag about this new addition to my spiced cookie collection… I’m here to share it with you! So go grab what you need to make the cookies and get baking!

Orange Zest Gingerbread Cookies


3 cups All-Purpose Flour, plus more for dusting

1 teaspoon Baking Soda

2 teaspoon Ground Cinnamon

2 teaspoon Ground Ginger

1 teaspoon Ground Allspice

1 teaspoon Ground Cloves

1/2 teaspoon Salt

1/2 teaspoon Freshly Ground Black Pepper

12 tablespoons (1 1/2 sticks) Unsalted Butter (at room temperature)

1/2 cup packed Dark Brown Sugar

2/3 cup Unsulfured Molasses

1 large Egg

2 tablespoons Orange Zest (typically 1 orange)

Sugared Orange Zest:

1/3 cup Turbinado Sugar

2 tablespoons Orange Zest (typically 1 orange)


1. Sift together the flour, baking soda, all the spices, salt, and pepper in a bowl. Set aside.

2. Place the butter and brown sugar in the bowl of an electric mixer and mix on medium speed until fluffy (about 5 minutes). Beat in the egg, molasses, and orange zest.

3. Reduce the speed to low and gradually spoon in the flour mixture. Mix until combined and dough forms.

4. Divide the batter into two discs and wrap each with plastic wrap. Refrigerate the dough for at least 1 hour or up to 2 days.

5. On day of baking, make the sugared orange zest. Combine the sugar and zest with your fingers making sure zest is properly distributed amongst the sugar.

5. Preheat oven to 350 degrees. Working with one disc at a time, roll out the dough between two sheets of parchment paper dusted with flour. Roll dough to 1/4″ thick (or 1/8″ for a crispier cookie). Cut out the cookies and place on a parchment paper lined cookie sheet spaced about 1″ apart. Sprinkle and lightly spread with your finger the sugared orange zest onto the cut outs. Refrigerate each filled tray for about 10 minutes before baking. If the dough becomes too soft to work with, refrigerate it again for at least 5 minutes before working with it again.

6. Bake cookies until crisp about 10 to 12 minutes. Let cool on sheet for 2 minutes and then transfer to wire racks to cool completely.

Cookies can be stored up to one week in an airtight container at room temperature.

As always…. ENJOY!


  1. December 15, 2014  1:36 pm by Maha Reply

    Great addition with the orange!

    • December 16, 2014  12:44 am by Maysem Reply

      Thanks! They were really good!

  2. December 17, 2014  10:17 am by ColleenB. Reply

    I'm coming to your house to et a gingerbread cookie :} My hubby doesn't care for gingerbread of any sorts so I just don't make em but must say, yours do look very appealing and what a nice twist of the orange

    • December 19, 2014  1:36 pm by Maysem Reply

      Come on over Colleen!!

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