Get ready to elevate your holiday baking game with these irresistible Orange Gingerbread Cookies drizzled with a luscious Rum Glaze! Perfectly spiced and bursting with citrusy flavor, these cookies are sure to become a festive favorite at your gatherings. Imagine the warm aroma of ginger and cinnamon filling your kitchen, and the delightful surprise of a rum-infused glaze that adds a touch of sophistication to each bite. With just 30 minutes of prep and bake time, you’ll have 24 scrumptious cookies that are perfect for sharing—or keeping all to yourself! Dive into this recipe and discover how to create a treat that will leave everyone asking for seconds.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 3 cups of all-purpose flour
- 1 teaspoon of baking soda
- 1 teaspoon of ground ginger
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground cloves
- 1/2 teaspoon of salt
- 1 cup of unsalted butter, softened
- 1 cup of brown sugar
- 1/2 cup of molasses
- 1 large egg
- 1 tablespoon of orange zest
- 1 cup of powdered sugar
- 2 tablespoons of rum
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
- In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set this dry mixture aside.
- In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and brown sugar together until the mixture is light and fluffy, about 2-3 minutes.
- Add the molasses, large egg, and orange zest to the butter and sugar mixture. Beat until well combined and smooth.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; the dough should be soft and slightly sticky.
- Using a tablespoon or a cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are firm and the centers appear set. They may look slightly underbaked; this is okay as they will firm up as they cool.
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the rum glaze. In a small bowl, whisk together the powdered sugar and rum until smooth and well combined. If the glaze is too thick, add a little more rum or water until you reach your desired consistency.
- Once the cookies are completely cooled, drizzle the rum glaze over the top of each cookie using a spoon or a piping bag for more control.
- Allow the glaze to set for about 10-15 minutes before serving. Enjoy your delicious orange gingerbread cookies with rum glaze!
Tips
- Chill the Dough: If you find the dough too sticky to handle, consider chilling it in the refrigerator for about 30 minutes before scooping. This will make it easier to form into balls.
- Measure Ingredients Accurately: Baking is a science! Make sure to measure your flour correctly by spooning it into the measuring cup and leveling it off for the best results.
- Don’t Overbake: Keep a close eye on the cookies as they bake. They should be slightly underbaked in the center when you take them out; they will continue to firm up while cooling.
- Customize the Glaze: Feel free to adjust the amount of rum in the glaze to suit your taste. You can also add a touch of orange juice for extra citrus flavor.
- Storage: Store your cookies in an airtight container at room temperature for up to a week. They also freeze well—just make sure to separate layers with parchment paper!
- Decorate with Flair: For an extra festive touch, consider adding sprinkles or edible glitter on top of the glaze before it sets.Enjoy baking these delightful cookies and impress your friends and family with your culinary skills!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 24g
Protein: 2g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 25mg
