Ingredients

170 g butter, softened

2 tbsp (40 g) honey

2 tbsp (40 g) fancy molasses

1/2 tsp salt

1 large orange, zested

Few dehydrated orange rings, finely chopped (optional)

1 tsp cinnamon

1/2 tsp ginger (or more, to taste)

1/4 tsp grated nutmeg (or more, to taste)

1/4 tsp cardamom

Pinch of clove

Pinch of allspice

1 tsp vanilla extract

2 and 1/2 cups flour (300 g)

1 and 1/4 cup (about 150 g) icing sugar

2-3 tbsp (30-45 ml) orange juice

2-3 tbsp (30-40 ml) Cointreau

Pinch of clove (for glaze)

Instructions

Step 1: In a bowl, using a mixer, cream the softened butter, honey, molasses, vanilla extract, and salt on medium speed for about one minute until smooth and fluffy.

Step 2: Add the cinnamon, ginger, nutmeg, cardamom, clove, allspice, and orange zest; beat for 10 seconds just to incorporate evenly into the mixture.

Step 3: Gradually stir in the flour, starting with a whisk to combine and then using a spoon to form a soft, pliable, and slightly sticky dough. Adjust consistency by lightly dusting with flour if too sticky, or adding a few drops of water or milk if too tough.

Step 4: Cover the dough and refrigerate it for 30 minutes to firm up for easier shaping.

Step 5: If using a cookie stamp, dust both the dough balls (1 tsp to 1 tbsp) and the stamp with a little flour. Press the stamped dough firmly until it flattens and spreads fully to the edges of the stamp. Carefully lift the stamp and transfer cookies onto a lined baking sheet. Trim uneven edges with a smaller round cutter and reuse scraps. Alternatively, roll out the dough and cut with cookie cutters.

Step 6: Preheat the oven to 350 degrees F (175 degrees C). Arrange cookies on lined sheets and bake for 14 minutes or until edges are lightly browned, being careful not to overbake as cookies will return to the oven after glazing.

Step 7: While cookies bake, whisk together icing sugar, 2 tbsp orange juice, 2 tbsp Cointreau, and a pinch of clove in a small bowl. Adjust liquid quantities for a thick but slightly runny consistency similar to runny honey. Substitute additional orange juice if avoiding alcohol.

Step 8: Remove cookies from oven and let cool briefly until manageable. Dip each cookie quickly into the glaze or pour glaze over them on the sheet. Return cookies to oven for 2 minutes, then turn off heat and let them stay inside for another minute to set a crisp, cracking glaze.

Step 9: Cool cookies completely on a wire rack then transfer them to an airtight container to maintain freshness.

Tips & Variations

For a non-alcoholic version, replace Cointreau with extra fresh orange juice in the glaze.

Add finely chopped dehydrated orange rings into the dough for extra texture and orange flavor.

Use a variety of warm spices or adjust quantities to suit your taste preferences.

If the dough is too sticky, chill it longer or add a small amount of flour gradually until workable.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and refrigerated for up to 24 hours before baking. Just bring it back to a workable temperature before shaping.

What if I don’t have a cookie stamp?

No problem! You can roll out the dough and use your favorite cookie cutters instead to create fun shapes.

Dessert

Orange Clove Cookies with Spiced Orange Glaze Recipe

Introduction