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Cozy No-Chill Gingerbread Cookies with Orange Glaze

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These soft and chewy gingerbread cookies require no chilling, so you can go from craving to cookie in under 40 minutes. Topped with a bright, zesty orange glaze, they’re the perfect spontaneous holiday treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup (200g) packed brown sugar
  • 1/2 cup (170g) unsulphured molasses
  • 1 large egg, room temperature
  • 3 cups (360g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 2–3 tablespoons fresh orange juice
  • 1 tablespoon orange zest
  • 1/2 teaspoon vanilla extract (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, beat the softened butter and brown sugar together until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl halfway through.
  3. Beat in the molasses and the room-temperature egg until well combined. The mixture might look a little separated — that’s normal.
  4. In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed or stirring with a wooden spoon. Mix just until the dough comes together — do not overmix. The dough should be soft but not sticky. If too sticky, add a tablespoon more flour.
  6. Lightly flour your work surface and rolling pin. Roll the dough immediately (no chilling) to about 1/4-inch thickness. Dust with more flour if it sticks.
  7. Use cookie cutters to cut out shapes. Re-roll the scraps once and cut more cookies. Minimize re-rolling to avoid tough cookies.
  8. Place the cut cookies on the prepared baking sheets, spacing them about 2 inches apart. Bake for 8-10 minutes, until the edges are just set and the centers look slightly puffed. For softer cookies, bake 8 minutes; for crisper, bake 10 minutes.
  9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. While the cookies cool, whisk together the powdered sugar, 2 tablespoons fresh orange juice, orange zest, and vanilla extract (if using). The glaze should be thick but pourable. Add the extra tablespoon of orange juice if too thick.
  11. Once the cookies are completely cool, drizzle the glaze over them using a spoon, pastry brush, or squeeze bottle. For even coating, dip the tops directly into the glaze and let excess drip off.
  12. Let the glaze set for 20-30 minutes before serving.

Notes

Don’t overwork the dough to keep cookies tender. Watch bake time closely — start checking at 8 minutes. Use a light touch with flour when rolling. Zest orange before juicing. Let glaze set properly before serving. Room temperature ingredients matter for best texture. Cookies taste even better the next day as spices meld.

Nutrition

Keywords: gingerbread cookies, no-chill cookies, orange glaze, holiday cookies, soft gingerbread, easy cookie recipe

Find it online: https://vexifood.com/cozy-no-chill-gingerbread-cookies-with-orange-glaze/