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Soft Ginger Cookies with Orange Glaze

Belsnickle cookies are spiced soft ginger cookies with orange glaze. Buttermilk adds the soft cake-like texturen to the cookies. These soft delicious cookies are perfect for Holidays.

Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
Servings: 3 dozen
Course: Dessert
Cuisine: American

Ingredients

For ginger cookies
  • 1 cup buttermilk
  • 2 tsp baking soda
  • 3/4 cup vegetable oil
  • 1 cup sugar
  • 1 cup dark molasses
  • 2 eggs
  • 3-3/4 cup all-purpose flour
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg
  • 1/2 tsp ground allspice
  • 1/2 tsp ground cloves
For orange glaze
  • 2 cup powdered sugar plus 1 tbsp
  • 1 tbsp butter softened
  • 1/4 cup orange juice
  • 2 tsp grated orange zest
  • 1/2 tsp vanilla extract
  • 1 pinch salt

Instructions

To make ginger cookies
    Cup of Yum
  1. In a small bowl combine buttermilk and baking soda and set aside. They will foam up.
  2. In a larger bowl combine oil, sugar,molasses and eggs and beat until well mixed (about 1 minute). Add the buttermilk mixture and blend. Sift together dry ingredients. Slowly add dry ingredients to wet mixture. Let mixture stand 15 minutes.
  3. Preheat oven to 325 degrees. Drop batter by heaping tablespoon onto the oiled cookie sheet. Bake 8 to 9 minutes until the top springs back when touched with your finger. Do not over-bake. The cookies should be quite soft.
To make the orange glaze
  1. In a medium mixing bowl, mix the powdered sugar, butter, orange juice, orange zest, vanilla extract and salt until smooth but thick.
  2. Remove cookies to wax paper lined wire rack. While cookies are still warm, ice them with 1/2 tsp of glaze for each cookie. Let cool completely. Transfer to trays and place in freezer to completely set. Once frozen, pack them in a tin in single layer seperated by wax paper. These cookies freeze well.

Notes

  • This recipe is adapted from Cooking from Quilt Country by Marcia Adams.