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Soft Baked Gingerbread Cookies with Orange Frosting
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Soft Baked Gingerbread Cookies with Orange Frosting

Soft Baked Gingerbread Cookies with Orange Frosting flavoured with a mix of sweet warming spices and molasses and topped with a fluffy frosting flavoured with fresh orange zest and juice.
Prep Time15 mins
Cook Time13 mins
Total Time28 mins
Course: Biscuits / Cookies
Cuisine: British
Servings: 14 cookies
Author: Emma



  • 170 grams unsalted butter 1 and 1/2 sticks
  • 100 grams light brown sugar 1/2 cup - packed
  • 100 grams granulated sugar 1/2 cup
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 60 millilitres molasses 4 tablespoons
  • 300 grams plain / all purpose flour 2 and 1/2 cups - spoon & sweep
  • 2 teaspoons baking soda
  • 2 and 1/2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground all spice
  • 1/2 teaspoon ground nutmeg


  • 100 grams unsalted butter 1/2 cup
  • 280 grams icing sugar 2 cups - spoon & sweep
  • Zest of 1 large orange
  • Juice of 1 large orange



  • Beat the butter and the sugars together until they are well combined. 2 to 3 minutes should do it.
  • Add in the salt, egg, vanilla extract and molasses and beat on a medium speed until everything is well combined. 3 to 4 minutes should be enough.
  • Sieve the flour, baking soda and spices together into a bowl.
  • Then add the flour spice mix to the cookie dough and combine on a slow speed until the flour is just mixed in. 1 to 2 minutes should be enough.
  • Scoop your cookie dough either into a ball and wrap in clingfilm / plastic wrap or cover the mixing bowl and pop it into the fridge for minimum 2 hours and a maximum of 3 days.
  • If you have the time try to leave your dough for at least 24 hours as this will give the flavours time to become more pronounced.
  • When you are ready to cook your cookies preheat your oven to 190C / 375F / Gas mark 5 and line a large cookie sheet with either a silicon baking mat or baking parchment.
  • I used a 1/4 cup to measure out my cookies so they all came out the same size. Not using cups thats fine I also weighed them out and each one came to 60 grams give or take a gram!
  • Roll the dough into balls give them a little pat to flatten them a little then pop them in the oven for 13 minutes.
  • I found this to be the perfect time for soft baked cookies, but if you have a fast oven it may be worth checking them out at 10 minutes. If you prefer a cruncher cookies given them an extra 2 minutes.
  • Leave them on the hot tray for 3 minutes then transfer them to a wire rack to fully cool down.


  • Beat the butter till it is very pale and fluffy about 5 to 8 minutes.
  • Add in the icing sugar and on a slow speed mix it in. The frosting will be a little bit dry and crumbly but that is fine.
  • Add in the orange zest and juice and beat until everything is fully combined and you have a light fluffy frosting. 4 to 5 minutes should give you the desired results.
  • I found 1 to 1 and 1/2 tablespoons of frosting was perfect for each cookie cover with sprinkles if using.
  • Kept in an airtight tin these cookies will last for up to 5 days.


If it is difficult for you to get hold of molasses then black treacle can be used in its place.Please use room temperature ingredients for the best results.To measure out your flour and icing sugar using cups please use the spoon and sweep method. Lightly spoon the flour / icing sugar into the cup and level it off with a knife. Do not tap the cup otherwise the flour / icing sugar will become compacted and you may use too much.