Gingerbread Cookies with Orange Buttercream Frosting

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 cup butter, room temperature
• 3/4 cup light brown sugar
• 1/2 cup molasses
• 1 teaspoon vanilla extract
• 1/4 cup orange juice
• 1 large egg, lightly beaten
• For the frosting:
• 3 cups confectioner’s sugar
• 1/2 cup butter, softened
• 2 tablespoons orange juice
• 1 teaspoon orange zest

Directions

1. Preheat oven to 350F (175C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and cloves. Set aside.
3. In a large bowl, beat together butter and brown sugar until light and fluffy. Beat in molasses, vanilla extract, and orange juice. Beat in the egg until well combined.
4. Add the flour mixture and mix until just combined. The dough should be slightly sticky.
5. Roll out the dough on a lightly floured surface to about 1/4 inch (6 mm) thick. Cut out shapes with cookie cutters. Place the cookies on the prepared baking sheets.
6. Bake for about 8 minutes, or until the edges start to turn golden brown. Let cool for about 5 minutes before transferring to a wire rack to cool completely.
7. To make the frosting, beat together the confectioners’ sugar, butter, orange juice, and orange zest until light and fluffy. Spread the frosting onto the cooled cookies.

Interesting Facts

• Gingerbread cookies are believed to have originated in Germany in the 16th century.
• The combination of gingerbread and orange dates back to the Victorian era.
• The orange zest in the frosting gives the cookies a delicious citrus flavor.