Citrus Gingerbread Cookies Recipe

Citrus Gingerbread Cookies Recipe
Citrus Gingerbread Cookies Recipe photo by Taste of Home
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Citrus Gingerbread Cookies Recipe

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Orange and lemon zest give gingerbread cutouts a refreshing twist. Brushing a honey glaze over the top adds a subtle shine and an extra touch of sweetness. —Monique Hooker, DeSoto, Wisconsin
MAKES:
72 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 10 min./batch + cooling
MAKES:
72 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 3/4 cup sugar
  • 1/2 cup honey
  • 1/2 cup molasses
  • 1/2 cup unsalted butter, cubed
  • 1 large egg
  • 3-1/2 cups all-purpose flour
  • 1/4 cup ground almonds
  • 2 teaspoons baking powder
  • 2 teaspoons grated lemon peel
  • 2 teaspoons grated orange peel
  • 1 teaspoon each ground cardamom, ginger, nutmeg, cinnamon and cloves
  • GLAZE:
  • 1/2 cup honey
  • 2 tablespoons water

Directions

In a large saucepan, combine sugar, honey and molasses. Bring to a boil; remove from heat. Let stand 20 minutes. Stir in butter; let stand 20 minutes longer.
Beat in egg. In another bowl, whisk flour, almonds, baking powder, lemon peel, orange peel and spices; gradually beat into sugar mixture. Refrigerate, covered, 8 hours or overnight.
Preheat oven to 375°. On a lightly floured surface, divide dough into three portions. Roll each portion to 1/4-in. thickness. Cut with a floured 2-in. tree-shaped cookie cutter. Place 2 in. apart on baking sheets coated with cooking spray.
Bake 7-8 minutes or until lightly browned. Cool on pans 1 minute. Remove to wire racks to cool completely. In a small bowl, mix glaze ingredients; brush over cookies. Let stand until set.
To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator.
Freeze option: Freeze undecorated cookies in freezer containers. To use, thaw in covered containers and decorate as directed. Yield: 6 dozen.
Originally published as Citrus Gingerbread Cookies in Taste of Home Christmas Annual Annual 2016, p159

Nutritional Facts

1 cookie: 66 calories, 2g fat (1g saturated fat), 6mg cholesterol, 13mg sodium, 12g carbohydrate (7g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

  • 3/4 cup sugar
  • 1/2 cup honey
  • 1/2 cup molasses
  • 1/2 cup unsalted butter, cubed
  • 1 large egg
  • 3-1/2 cups all-purpose flour
  • 1/4 cup ground almonds
  • 2 teaspoons baking powder
  • 2 teaspoons grated lemon peel
  • 2 teaspoons grated orange peel
  • 1 teaspoon each ground cardamom, ginger, nutmeg, cinnamon and cloves
  • GLAZE:
  • 1/2 cup honey
  • 2 tablespoons water
  1. In a large saucepan, combine sugar, honey and molasses. Bring to a boil; remove from heat. Let stand 20 minutes. Stir in butter; let stand 20 minutes longer.
  2. Beat in egg. In another bowl, whisk flour, almonds, baking powder, lemon peel, orange peel and spices; gradually beat into sugar mixture. Refrigerate, covered, 8 hours or overnight.
  3. Preheat oven to 375°. On a lightly floured surface, divide dough into three portions. Roll each portion to 1/4-in. thickness. Cut with a floured 2-in. tree-shaped cookie cutter. Place 2 in. apart on baking sheets coated with cooking spray.
  4. Bake 7-8 minutes or until lightly browned. Cool on pans 1 minute. Remove to wire racks to cool completely. In a small bowl, mix glaze ingredients; brush over cookies. Let stand until set.
  5. To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator.
  6. Freeze option: Freeze undecorated cookies in freezer containers. To use, thaw in covered containers and decorate as directed. Yield: 6 dozen.
Originally published as Citrus Gingerbread Cookies in Taste of Home Christmas Annual Annual 2016, p159

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