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–+ servings
Portions of Zesty Orange Gingerbread Cookie Dough wrapped in plastic wrap and stacked, ready for chilling. Dividing the dough ensures easier handling when rolling out and cutting shapes later.

Orange Zest Gingerbread Cookie Dough

https://arinaphotography.com/orange-zest-gingerbread-cookie-dough/
Prep Time: 15 minutes
Chilling: 1 hour
Total Time: 1 hour 15 minutes
Servings: 24 Cookies
Calories: 150kcal

Ingredients

Equipment

Instructions

  • Start by measuring and preparing all your ingredients. This ensures the baking process goes smoothly and efficiently.
    A top-down view showcasing all ingredients for the Zesty Orange Gingerbread Cookie Dough recipe, arranged around a central bowl of flour on a marble countertop. Key ingredients like butter, eggs, cocoa powder, spices, dark syrup, oranges, and small bowls of additional ingredients are visible, ready for preparation.
  • In a glass mixing bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground ginger, ground cloves, and ground nutmeg. Whisk until fully combined, then set the bowl aside.
  • Use a zester to zest the fresh orange.
  • In a separate bowl, whisk together the egg, molasses, and vanilla extract until smooth and well blended.
  • Add the orange zest to the wet ingredient mixture and whisk until evenly incorporated.
  • In the bowl of your kitchen mixer, add the unsalted butter (softened to room temperature) and packed brown sugar. Using the paddle attachment, cream them together on medium speed for about 2-3 minutes, until the mixture becomes light and fluffy.
  • Scrape down the sides of the bowl with a silicone spatula, then pour in the egg and molasses mixture. Mix on medium speed until fully combined.
    Butter and brown sugar creamed together in a stand mixer for Zesty Orange Gingerbread Cookie Dough. The mixture is light and fluffy, setting up the perfect texture for adding the molasses mixture.
  • Slowly add the dry ingredients to the wet mixture, about ⅓ at a time, mixing on low speed after each addition. Continue mixing until a smooth, slightly firm dough forms. The dough should hold together but not feel sticky.
    Dry ingredients gradually added to the wet mixture in the stand mixer for Zesty Orange Gingerbread Cookie Dough. Flour and spices are incorporated for a balanced, spiced dough texture.
  • Divide the dough into two equal portions. Using a silicone spatula, scoop each portion onto a piece of plastic wrap. Loosely wrap the dough, then press it into flat disks.
    Place the wrapped dough disks in the refrigerator to chill for at least 1 hour. Chilling helps firm the dough, making it easier to roll out and cut into shapes.
    If you’re not planning to use the dough right away, you can freeze it for up to 3 months. Wrap each disk in an extra layer of plastic wrap or aluminum foil to prevent freezer burn, and place them in a labeled freezer-safe bag. Thaw overnight in the fridge before using.
    Close-up of a single portion of Zesty Orange Gingerbread Cookie Dough wrapped in plastic wrap, ready to be chilled. The smooth dough surface hints at a rich, flavorful result after baking.

Nutrition

Calories: 150kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 78mg | Potassium: 134mg | Fiber: 1g | Sugar: 10g | Vitamin A: 190IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg