Chewy Ginger Cookies with Sweet Orange Glaze
Prep time: 
Cook time: 
Total time: 
Serves: 36
  • 2¼ cups all purpose flour
  • 2 teaspoons ginger
  • 1 teaspoon baking soda
  • ¾ teaspoon cinnamon
  • ½ teaspoon cloves
  • ¼ teaspoon salt
  • ¾ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • ¼ cup molasses
  • ¼ cup granulated sugar (for rolling the dough in before baking)
  • 2¾ cups powdered sugar, sifted
  • ½ cup fresh orange juice
  • 1 teaspoon orange zest
  1. Pre-heat the oven to 350.
  2. In a large bowl whisk together the flour, ginger, baking soda, cinnamon, cloves, and salt.
  3. In another bowl beat the butter and granulated sugar until it's light and fluffy. Beat in the egg and then the molasses.
  4. Gradually add the flour mixture about ⅓ at a time, mixing after each addition.
  5. Scatter the remaining ¼ cup of granulated sugar onto a plate.
  6. Roll the dough into 1½ inch balls and then roll each ball in the sugar on the plate. Space the cookies about 2 inches apart on ungreased cookie sheets.
  7. Bake for 10-12 minutes. Let them cool slightly before removing from the cookie sheet.
  8. While the cookies bake make the glaze. Sift the powdered sugar into a large bowl and whisk in ¼ cup of the orange juice until the icing has a smooth texture. Add more juice in 1 teaspoon at a time as needed to thin the frosting a bit (after you've frosted a few cookies the glaze will start to harden; I add a little juice, stir, and continue frosting as I go) as needed.
  9. Stir the orange zest into the glaze.
  10. You can frost these cookies as soon as you take them from the cookie sheet-- if fact it's easier that way!
  11. Let the glaze set before stacking or your cookies won't be so pretty. Wax or parchment paper in between cookies helps.
Recipe by Sugar Dish Me at