Gingerbread-Spiced Molasses Cookies with Candied Orange Zest

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Soft, aromatic molasses cookies infused with warming gingerbread spices and topped with bright candied orange zest for a festive treat. This American-inspired Christmas recipe, ready in about 32 minutes, layers all-purpose flour, ground ginger, ground cinnamon into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 100 calories and feeds 24, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 1/4 cups all-purpose flour
• 2 tsp ground ginger
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1 tsp baking soda
• 1/4 tsp salt
• 3/4 cup (170g), softened unsalted butter
• 1 cup granulated sugar
• 1 large egg
• 1/4 cup molasses
• 1 tsp vanilla extract
• 2 tbsp orange zest, finely chopped
• 1/4 cup granulated sugar for rolling

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Instructions

1. Step 1: In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 2 tsp ground ginger, 1 1/2 tsp ground cinnamon, 1/2 tsp ground cloves, 1 tsp baking soda, and 1/4 tsp salt.
2. Step 2: In a large bowl, beat 3/4 cup softened unsalted butter and 1 cup granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
3. Step 3: Add 1 large egg, 1/4 cup molasses, and 1 tsp vanilla extract to the butter mixture and mix until combined.
4. Step 4: Gradually add the dry ingredients to the wet, mixing on low speed until just combined. Stir in 2 tbsp finely chopped orange zest.
5. Step 5: Cover dough with plastic wrap and chill for at least 1 hour.
6. Step 6: Preheat oven to 350°F and line baking sheets with parchment paper. Roll dough into 1-inch balls, then roll each in 1/4 cup granulated sugar to coat.
7. Step 7: Place balls 2 inches apart on prepared sheets and bake for 10-12 minutes until edges are set but centers remain soft.
8. Step 8: Cool cookies on sheets for 5 minutes before transferring to wire racks to cool completely.