These orange gingerbread cookies are a perfect Christmas time treat. Rolled in caster sugar, they have a zesty citrus flavour balancing the subtle heat from the gingerbread spice mix.
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It’s December and we’re a week into it. Festivities have begun in full swing. I’m feeling the magnitude of this whole season as I sink back in my chair and think of my last two years spent in Dublin during Christmas time! What a magical period! The streets all lit up, carols playing in every corner of every street. The weather cooled down and the days were shorter. Everything comes rushing back to me. I also can’t forget all the mince pies I had doused in custard and the overload of ginger cookies dunked in hot Irish Tea! How I miss it! As a way to take me back to those moments, I decided to make these orange gingerbread cookies.
I have ever so slightly adapted the baking method of this cookie from Sarah Kieffer’s Pan banging cookie, which has taken the online baking community by storm! I LOVE the texture and look of these cookies, with the rippled edges. Not only do they look so cute, they also make the cookie taste brilliant, with a super crisp sides! All you need to do is take the cookie tray out of the oven every minute after the 8 minute mark and drop it on the counter top. They spread ever so slightly, when you pop them back into the oven it puffs up in the centre, then you take it out of the oven the next minute and drop on the counter the puffed centre collapses and creates the ripple like effect on the sides. DELICIOUS!
To make these orange gingerbread cookies, I’ve used dark brown sugar and condensed milk. This adds an incredible chewy texture to the centre of the cookies. It’s almost like you’re eating Christmas pudding. Trust me, if you closed your eyes, you wouldn’t be able to tell the difference! You could swap the condensed milk for molasses for a richer, deeper flavour. In India, it’s a bit pricey to have molasses on hand, so I simply used sweetened condensed milk.
I hope you make these orange gingerbread cookies and share them with friends, family, loved ones and neighbours this Christmas.
- 100 grams all purpose flour
- 1 teaspoon gingerbread spice mix
- 1 teaspoon cornflour
- 1/2 teaspoon baking soda
- zest of 1 orange
- 100 grams salted butter, room temperature
- 50 grams dark brown sugar
- 70 grams sweetened condensed milk
- Preheat oven to 180 C / 350 F
- In a bowl, sift the flour, gingerbread spice mix, cornflour and baking soda. Use a whisk to combine all ingredients together.
- Add the orange zest, mix well and keep aside.
- In a bowl, cream butter and dark brown sugar until pale and fluffy, about 3 minutes on medium speed using electric beater
- Add the condensed milk and mix again for 1 minute on medium speed.
- Add the flour mix in two increments, mixing until just combined.
- Use a spatula to go around sides and bottom of the bowl.
- Line a cookie tray with parchment paper.
- Use a cookie scoop and scoop the cookie dough leaving good space between each as these cookies will spread.
- Bake in the oven for 11 minutes. After about 8 minutes, take the cookie tray out of the oven and drop it from a height onto the counter top until it spreads a bit.
- Pop back into oven and repeat the pan-banging every 1 minute.
- It will get a ripple like effect on the sides.
- Let the cookies cool on a wire rack for 20 - 25 minutes.
- Serve or store in airtight container.
Pan Banging method adapted from The Vanilla Bean Blog