Spiced Orange Gingerbread Cookies with Blackstrap Molasses
25 minutes
1253 reads
About Spiced Orange Gingerbread Cookies with Blackstrap Molasses
Inspired by a café in Huaz Khaas Village, these spiced orange gingerbread cookies offer a unique twist on a classic recipe. I've incorporated my secret ingredient – blackstrap molasses – for a deep, rich flavor, complemented by the bright zest and juice of fresh oranges. The addition of wheat bran adds a delightful chewiness, making these cookies both delicious and subtly healthier.These soft and moist cookies are perfect for Sunday brunch, alongside a warm cup of coffee. The combination of warming spices, zesty orange, and the subtle sweetness of brown sugar creates an unforgettable flavor experience. Prepare to be showered with compliments!This recipe offers a delightful balance of flavors and textures, making it a perfect treat for any occasion. Get ready to impress your friends and family with these extraordinary cookies!
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Recipe Time & More
Prep15 minutes
Cook10 minutes
Total25 minutes
Ingredients
Dry Ingredients
- 3/4 cup Wheat Bran
- 1/4 cup All-Purpose Flour
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 tsp Cinnamon ground
- 1/2 tsp Cloves ground
- 1/2 tsp Ginger ground
Wet Ingredients
- 1/2 cup Canola Oil or melted unsalted butter
- 1/2 cup Packed Sugar + 1 tablespoon extra for rolling, brown, light
- 1 Large Egg room temperature
- 2 tbsp Blackstrap Molasses
- 1/2 tbsp Orange Zest
- 1/4 cup Orange Juice fresh
Instructions
Prepare Dry Ingredients
- Whisk together wheat bran, all-purpose flour, baking soda, salt, cinnamon, cloves, and ginger in a medium bowl. Set aside.
Combine Wet Ingredients
- In a separate large bowl, cream together the canola oil (or melted butter), brown sugar, and egg until light and fluffy. Stir in the blackstrap molasses until well combined.
Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the orange zest and orange juice.
Chill the Dough
- Cover the bowl and refrigerate the dough for at least 1 hour, or preferably overnight. This allows the flavors to meld and makes the dough easier to handle.
Preheat Oven & Prepare Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Roll the chilled dough into walnut-sized balls. Roll each ball in the extra tablespoon of brown sugar.
Bake the Cookies
- Place the sugar-coated dough balls onto the prepared baking sheets, leaving some space between each cookie. Bake for 8-10 minutes, or until the edges are set and the tops are lightly browned. The centers will still be slightly soft.
Cool and Serve
- Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Recipe Notes
Expert Tips
- For a deeper molasses flavor, use dark brown sugar instead of light brown sugar.
- If you don't have wheat bran, you can substitute with an equal amount of all-purpose flour, but the texture will be slightly different.
- For easier rolling, chill the dough for a longer period. Overnight chilling is recommended.
- Don't overbake the cookies! Slightly soft centers are ideal for these gingerbread cookies.
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Recipe Nutrition
Calories: 206kcalCarbohydrates: 24gProtein: 2gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.05gCholesterol: 16mgSodium: 514mgPotassium: 99mgFiber: 1gSugar: 14gVitamin A: 27IUVitamin C: 1mgCalcium: 27mgIron: 1mg
Monika Patel
Articles: 71
3 Comments
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I’m excited to try this recipe!
This looks so inviting! I’m eager to try it.
Such an enticing dish! Thanks for the recipe.