THE RECIPE JOURNAL · Dessert
Zesty Orange Glazed Ginger Snap Cookies
These cookies bring together the warm spiciness of ginger snaps with a bright, tangy orange glaze that’s perfect for any occasion. They’re easy to make and sure to add a cheerful twist to your cookie jar.
FROM THE KITCHEN • Zesty Orange Glazed Ginger Snap Cookies
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 375°F (190°C). In a big bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt until everything is well combined. In another large bowl, beat the brown sugar, oil, molasses, egg, and a pinch of salt with an electric mixer until the mixture is smooth and creamy. Pour the wet ingredients into the dry ones and stir until a dough comes together.
02
Step 2
Roll the dough into little 1-inch balls and place them on baking sheets—no need to grease them. Pop the trays into the oven and bake for about 8 to 9 minutes, until the cookies feel firm to the touch. Let them sit on the baking sheets for 5 minutes before moving them to a wire rack to cool completely.
03
Step 3
While the cookies are cooling, melt the shortening in a microwave-safe bowl—this usually takes about a minute. Stir in the confectioners' sugar and orange extract, then slowly add the milk, mixing until the glaze is smooth and drips nicely off a spoon. Sprinkle in a little salt, give it one more stir, and then drizzle or spoon the glaze over the cooled cookies. Enjoy!
Why you’ll love it
These cookies offer a perfect balance of spicy ginger and bright citrus. The orange glaze adds a sweet, tangy finish that makes each bite refreshing. They are both comforting and lively, great for any season.
How to serve
Serve these cookies with a cup of hot tea or coffee for a cozy treat. They also pair well with a scoop of vanilla ice cream or a drizzle of melted dark chocolate for an indulgent twist.
Storage & leftovers
Store cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, freeze them in a sealed bag for up to three months and thaw before serving.
