Candied Orange Ginger Cookies

Looking for a delicious, festive cookie recipe to make this holiday season? Try these Candied Orange Ginger Cookies for your dessert table.

There’s something about the holidays that just begs for cookies. Whether it’s the memories of Christmas cookies with grandma, or the fact that December seems to be the month when everyone is in a baking mood, cookies always seem to be front and centre during the holiday season.

This Candied Orange Ginger Cookies recipe is a perfect way to get into the Christmas cookie spirit!

The orange and ginger flavors are both strong but not overpowering, and the candied orange peels on top gives them a delicious texture. Plus, they’re pretty easy to make – so even if you’re not an experienced baker, you can still whip up a batch of these tasty treats!

They are so delicious and have the perfect mix of sweetness and spice. If you are looking for a new cookie recipe to try this holiday season, then definitely give these a go! You won’t regret it.

How to Store Ginger Cookies

These cookies are best stored in an airtight container at room temperature. They will stay fresh for up to 1 week.

To freeze these cookies, you will want to flash freeze them in a single layer on a parchment paper lined baking sheet once cooked. Then simply place them in a freezer-safe bag or container and freeze for up to 3 months. When you’re ready to enjoy, thaw the cookies at room temperature.

You can also freeze the dough prior to baking. The simplest method is to form the dough balls and place onto a parchment paper lined baking sheet and flash freeze for 30 minutes. Then place the frozen dough balls in a freezer-safe bag or container and freeze for up to 3 months. When you’re ready to bake, thaw the dough balls at room temperature before baking according to the recipe instructions.

About the Ingredients for Candied Orange Ginger Cookies

Citrus – This recipe calls for navel oranges but you could use any citrus fruit peels. Lemon peels, grapefruit peels, and lime peels all work well!

Sugar – Granulated sugar will give you the best results but you can use any sugar you like here. Just keep in mind that not all sugars will give the same results.

Butter: I recommend unsalted butter. If all you have is salted, omit the added salt from the frosting.

Sugar – We are using brown sugar. You can do with either dark brown sugar or light brown sugar here. It adds depth and moisture to the cookies.

Egg – Use a room temperature egg, it will help the dough come together better.

Molasses – Use only fancy molasses.

Flour – If you don’t have any cake flour on hand you can use all-purpose flour with cornstarch to achieve the fluffiness that cake flour gives this cake. To make your own cake flour substitute, measure out your flour, then remove a tablespoon of it. Add back in a Tablespoon of cornstarch. Then sift your flour twice over so it is nice and fluffy like cake flour. Ready to use! Spoon and level both of the flours when measuring it, otherwise you’ll wind up with dense cookies.

Baking soda – Make sure it is active and fresh so the cookies leaven properly.

Cornstarch – Helps create really tender cookies.

Spices – Nutmeg, ginger, cloves and cinnamon add warmth and spice to the cookies.

Looking for More Christmas Cookie Recipes?

Check out more of my favourite Christmas cookies!

A fun recipe for kids and adults alike, these Oreo penguin cookies are a perfect addition to your holiday cookie platter.

These Santa Sugar Cookies are deceptively easy to put together and look fabulous on your Christmas Cookie Plate!

My copycat recipe for the famous Lofthouse frosted sugar cookies. These soft and cakey cookies are a must have around Christmas time!

How to Make Candied Orange Ginger Cookies

Yields: 48 Cookies | Prep time: 18 Minutes | Cook time: 10 Minutes

Ingredients:

For the Candied Orange Peels:

4 large navel oranges
6 cups water, divided
2½ cups white granulated sugar, divided

For the Cookies:

3 /4 cup Unsalted Butter, cold
1 cup Brown Sugar, packed
1 large Egg, room temperature
1/4 cup fancy Molasses
1 1/2 cups All-Purpose Flour
1 cup Cake Flour
1 teaspoon Baking Soda
1 teaspoon Cornstarch
½ teaspoon Salt
1 teaspoon Nutmeg
1 teaspoon Ground Ginger
⅓ teaspoon Ground cloves
1 teaspoon Cinnamon

Directions:

You will need to prepare the candied orange peels the day before you intend to bake the cookies.

To start, thoroughly wash and dry the oranges, then cut off the tops and bottoms of each. Score the orange peel from top to bottom with a sharp knife to create 4 or 5 large sections.

Carefully remove each section with some of the pith and cut into ¼-inch sections. Set aside.

Bring five cups water to a rapid boil in a large saucepan. Add the orange peels and return to a boil for 15 minutes. Drain and rinse the peels thoroughly before shaking out the excess liquid. Set aside.

Add one cup water and two cups sugar to the same saucepan and set the heat to medium. Stir the mixture occasionally until the sugar is thoroughly dissolved.

Add the boiled orange peels and increase heat to medium-high to boil. Once boiling, immediately reduce heat to medium-low and simmer, uncovered, for 40-45 minutes. Do not over stir it will cause crystallization.

Remove from heat and drain, reserving both the orange-flavoured syrup and the orange peels. Transfer the peels to a wire rack set over a rimmed baking sheet. Set aside to dry for 12 hours to overnight.

Once the peels are mostly dry, but still a bit tacky, add the remaining sugar to a large Ziploc storage bag and add the peels a few at a time. Seal and shake the bag carefully until the peels are uniformly coated in sugar. Repeat this process with the remaining peels until all are uniformly coated in sugar.

Once the orange peels are dried, chop them into small bits and set to the side.

To make the Ginger Cookies:

In the bowl of a stand mixer add the butter and brown sugar, mix on medium speed until completely combined.

Add the eggs and molasses and mix until the dough is fluffy.

In a large bowl whisk together the flour, cake flour, baking soda, cornstarch, salt, nutmeg, ground ginger, ground cloves, and cinnamon.

Slowly add the dry mixture into the wet ingredients and mix on low speed.

Cover the bowl with the dough with plastic wrap, and refrigerate the dough for 2 hours.

Preheat the oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper or silicone mats.

Using a large cookie scoop, scoop out balls of dough.

Place the dough balls on the prepared baking sheets, and using your hands, lightly flatten each cookie dough ball.

Bake for 10 minutes or until golden brown on the top, then remove the cookies from the oven and let cool for 5 minutes. Transfer the cookies to wire racks to cool completely.

Using a pastry brush, coat the top of your cookies with the orange syrup and top each cookie with the candied orange peels.