Get ready to embark on a flavor-filled journey that combines the warmth of gingerbread with the tangy sweetness of candied oranges. These delightful candied orange gingerbread cookies are the perfect blend of comforting winter spices and zesty citrus notes, creating a truly magical treat for your taste buds.
Whether you’re enjoying them by the cozy fireplace or sharing them with loved ones during festive gatherings, these cookies are guaranteed to bring joy and warmth to any occasion. So grab a cup of hot cocoa, curl up with a blanket, and indulge in the ultimate holiday indulgence.
Disclosure: This post contains affiliate links for your shopping convenience. Should you chose to purchase through these links we make a small commission at no extra cost to you. You can read our full disclosure here.
Why You Will Love Delightful Candied Orange Gingerbread Cookies
Imagine sinking your teeth into a soft, chewy cookie infused with aromatic hints of cinnamon, nutmeg, and cloves. As you take your first bite, the delightful crunch of sugary candied orange pieces adds a burst of vibrant flavor, elevating this classic holiday treat to new heights.
Should Gingerbread Cookies Be Soft or Hard?
When it comes to gingerbread cookies, the debate between soft and crunchy is a hot topic among baking enthusiasts. Some prefer the traditional crispy texture, while others find joy in the pillowy softness of these festive treats.
Ultimately, the choice between soft and crunchy gingerbread cookies boils down to personal preference. Whether you savor the satisfying crunch or delight in the soft and chewy texture, gingerbread cookies are a holiday staple that brings joy to all.
How To Make Delightful Candied Orange Gingerbread Cookies
Ingredients – Gingerbread Cookies
- 3 /4 cup Unsalted Sweet Cream Butter, cold sliced
- 1 cup Brown Sugar (packed)
- 1 large Egg, room temp
- 1/4 cup Molasses
- 1 1/2 cups All-Purpose Flour
- 1 cup Cake Flour
- 1 tsp Baking Soda
- 1 tsp Cornstarch
- ½ tsp Salt
- 1 tsp Nutmeg
- 1 tsp Ground Ginger
- ⅓ tsp Ground cloves
- 1 tsp Cinnamon
Ingredients – Candied Orange Peels And Orange Syrup
- 4 navel oranges, peeled skin only
- 2 ½ cups granulated sugar
- 1 ¼ cups water
- 1 cup granulated sugar for coating
Instructions for Making Gingerbread Cookies
- In the bowl of a stand mixer add the butter and brown sugar, mix on medium speed until completely combined.
- Add in eggs and molasses and mix until the dough is fluffy.
- In a large bowl add the flour, cake flour, baking soda, cornstarch, salt, nutmeg, ground ginger, ground cloves, and
- cinnamon.
- Whisk to combine.
- Slowly add the dry mix into the sugar mixture, mix on low speed.
- Cover the bowl with the dough with plastic wrap.
- Refrigerate the dough for 2 hours.
- Preheat the oven to 375 degrees
- Using a large cookie scoop, scoop out 12 cookie balls.
- Place the dough balls on a parchment or silicone mat lined baking sheet.
- Using your hands, lightly flatten each cookie dough ball.
- Bake for 10 minutes or until golden brown on the top.
- Remove the cookies from the oven and let cool for 5 minutes.
- Then transfer the cookies to wire racks to cool completely.
- Using a pastry brush, coat the top of your cookies with the orange syrup.
- Top each cookie with the candied orange peels.
Instructions for Making Candied Orange Peels And Orange Syrup
- Rinse the oranges and pat dry.
- Using a fruit/vegetable peeler, peel strips of the orange skin.
- Using kitchen scissors cut the orange skin into strips about ¼″ wide.
- In a medium saucepan add the water and orange peels, over high heat and bring to a boil.
- Once the water and oranges begin to boil, remove them from the stove and drain the water from the peels.
- Add cold water to the orange peels and stir to cool off the orange peels.
- Now place the saucepan back on the stove and bring it to a boil once again.
- Repeat these steps 4 times.
- Once done, drain the water again and place the orange peels in a medium sized bowl.
- Set to the side.
- In the same saucepan, whisk together the sugar and 1 ¼ cups of water.
- Place the saucepan on the stove over high heat to bring to a simmer.
- Cook the sugar mixture for 8-9 minutes.
- Add the orange peel to the sugar mixture and cook over low to medium heat for 45 minutes.
- Do not over stir it will cause crystallization.
- In a medium sized bowl add ½ cup of sugar.
- Using a slotted spoon remove the orange peels and place in the small bowl with the sugar, toss to coat.
- Transfer the orange peels to a wire rack to dry.
- Set the syrup to the side to cool.
- Once the syrup is cooled pour the mixture into a small bowl and cover with a lid.
- Once the orange peels are dried, chop them into small bits.
- Set to the side.
Bring A Smile To Your Face
Go ahead and indulge in the joy of baking these delightful treats. Share them with loved ones, savor them with a cup of hot cocoa, or simply enjoy them as a sweet moment of self-care. No matter how you choose to enjoy them, these candied orange gingerbread cookies are a reminder that even in the midst of chaos, there is always room for a little sweetness and joy.
Delightful Candied Orange Gingerbread Cookies
Ingredients
Gingerbread Cookies
- 3 /4 cup Unsalted Sweet Cream Butter cold sliced
- 1 cup Brown Sugar packed
- 1 large Egg room temp
- 1/4 cup Molasses
- 1 1/2 cups All-Purpose Flour
- 1 cup Cake Flour
- 1 tsp Baking Soda
- 1 tsp Cornstarch
- ½ tsp Salt
- 1 tsp Nutmeg
- 1 tsp Ground Ginger
- ⅓ tsp Ground cloves
- 1 tsp Cinnamon
Candied Orange Peels & Orange Simple Syrup
- 4 navel oranges peeled skin only
- 2 ½ cups granulated sugar
- 1 ¼ cups water
- 1 cup granulated sugar for coating
Instructions
Candied Orange peels and orange syrup
- Rinse the oranges and pat dry.
- Using a fruit / vegetable peeler, peel strips of the orange skin.
- Using kitchen scissors cut the orange skin into strips about ¼″ wide.
- In a medium saucepan add the water and orange peels, over high heat and bring to a boil.
- Once the water and oranges begin to boil, remove it from the stove and drain the water from the peels.
- Add cold water to the orange peels and stir to cool off the orange peels.
- Now place the saucepan back on the stove and bring it to a boil once again.
- Repeat these steps 4 times.
- Once done, drain the water again and place the orange peels in a medium sized bowl.
- Set to the side.
- In the same saucepan, whisk together the sugar and 1 ¼ cups of water.
- Place the saucepan on the stove over high heat to bring to a simmer.
- Cook the sugar mixture for 8-9 minutes.
- Add the orange peel to the sugar mixture and cook over low to medium heat for 45 minutes.
- Do not over stir it will cause crystallization.
- In a medium sized bowl add ½ cup of sugar.
- Using a slotted spoon remove the orange peels and place in the small bowl with the sugar, toss to coat.
- Transfer the orange peels to a wire rack to dry.
- Set the syrup to the side to cool.
- Once the syrup is cooled pour the mixture into a small bowl and cover with a lid.
- Once the orange peels are dried, chop them into small bits.
- Set to the side.
Gingerbread Cookie
- In the bowl of a stand mixer add the butter and brown sugar, mix on medium speed until completely combined.
- Add in eggs and molasses and mix until the dough is fluffy.
- In a large bowl add the flour, cake flour, baking soda, cornstarch, salt, nutmeg, ground ginger, ground cloves, and cinnamon.
- Whisk to combine.
- Slowly add the dry mix into the sugar mixture, mix on low speed.
- Cover the bowl with the dough with plastic wrap.
- Refrigerate the dough for 2 hours.
- Preheat the oven to 375 degrees
- Using a large cookie scoop, scoop out 12 cookie balls.
- Place the dough balls on a parchment or silicone mat lined baking sheet.
- Using your hands, lightly flatten each cookie dough ball.
- Bake for 10 minutes or until golden brown on the top.
- Remove the cookies from the oven and let cool for 5 minutes.
- Then transfer the cookies to wire racks to cool completely.
- Using a pastry brush, coat the top of your cookies with the orange syrup.
- Top each cookie with the candied orange peels
Nutrition
Like it? Pin it for Later!
