Ginger Cookies With Orange Glaze Recipes

Steps:

• For the cookies: In a stand mixer fitted with the paddle attachment, beat the butter until it is airy and creamy, about 3 minutes. Add the brown sugar and molasses and beat for 1 minute. Scrape down the sides with a rubber spatula. Beat in the egg. Add the almond extract and orange zest and beat to combine.
• Add the flour, ginger, cinnamon, baking soda and salt and turn the mixer on low. Allow to mix until the mixture comes together, about 1 minute.
• Form the mixture into 2 separate discs about 1-inch thick. Wrap each disc in plastic and store flat in the fridge for about 4 hours or up to overnight.
• When ready to bake, preheat the oven to 350 degrees F. Spray 2 baking sheets with nonstick spray.
• Roll out each disc between 2 sheets of parchment paper to about 1/4-inch thick. Cut each into shapes and place on the prepared baking sheets.
• Bake the cookies, rotating the baking sheets and switching their positions halfway through, until the centers are barely set, 9 to 11 minutes. Let cool completely on the baking sheets on a rack.
• For the icing: Combine the powdered sugar and butter in a bowl and stir together with the lemon juice and half the milk. Add more milk as needed to achieve a pipeable consistency. Tint with food colorings as desired. Transfer to piping bags.
• Decorate each cookie as desired. Let set completely, about 30 minutes.

Steps:

• Stir together all ingredients in a saucepan. Heat over medium. Bring to a boil and stir occasionally until glaze has thickened and reduced by half, about 20 to 30 minutes. May be stored in the rerigerator for up to one week.

Steps:

• Cream together butter and sugar.
• Add egg and mix well.
• Add grated peel and molasses and mix again.
• Stir together dry ingredients and add to butter mixture, stirring well.
• Wrap up dough and chill for several hours or overnight.
• Roll dough very thin and cut out cookies with cookie cutters.
• Bake on greased cookie sheets at 375°F for 8 to 10 minutes.