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Orange Gingerbread Cookies

These classic gingerbread cookies take a healthier route and are made with whole grains and unrefined sugars and are taken to the next level with the addition of orange! 
Course: Dessert
Servings: 28 cookies

Ingredients

  • 3 cups white whole wheat flour
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 Tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon allspice
  • 6 Tablespoons coconut oil
  • 2/3 cup coconut sugar
  • 2/3 cup unsulphured molasses
  • 2 Tablespoons honey
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • zest of one medium orange approximately 1 1/2-2 teaspoons

Instructions

  • In a large bowl, using a hand mixer or a stand mixer with the paddle attachment, beat coconut oil and coconut sugar until well combined. Add molasses and honey, beat on medium speed until combined. Next, add egg, vanilla, and orange zest, beat on medium speed until well combined. Scrape sides and bottom of bowl, as needed, to ensure all of the ingredients are being incorporated.
  • In a separate bowl, combined flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and allspice. Slowly add flour mixture to wet mixture. Mix until combined. Dough will be very sticky and thick.
  • Divide the dough in half and tightly wrap each half in plastic wrap, pressing down on the dough to create disc shape. The disc shape will make it easier to roll out the dough. Chill dough for at least 3 hours or overnight.
  • Preheat oven to 350F. Line 2-3 baking sheets with parchment paper or silicone baking mats.
  • Working with one chilled disc at a time (keep the other dough disc in the refrigerator until ready to roll), on a generously floured surface using a floured rolling pin and floured hands, roll out dough until ¼-inch thick. Cut out cookies using your favorite cookie cutters. Place shapes 1-inch apart on prepared baking sheets. Re-roll leftover dough scraps and cut out cookies until all of the dough is used. Repeat step with the other chilled dough disc.
  • Bake cookies for 8-11 minutes. If you prefer your cookies to be soft, bake for 8 minutes. If you prefer your cookies to be crisp bake for 11 minutes. We like ours with crispy edges and soft centers, so I bake mine at 10 minutes. The cookies will further crisp as they cool. Allow cookies to cool for 2-3 minutes on the baking sheet before transferring them to a cooling rack. Allow the cookie to cool completely before decorating.

Notes

Notes- I used 4-inch cookie cutter, if your cutters are smaller the bake time will be shorter.
Store cookies in a covered container for up to one week at room temperature. Don’t need 28 cookies? You can halve the recipe or make the whole batch and freeze half of the unbaked dough for up to 3 months.