I love this recipe because the cookies stay so tender and soft, almost like little gingerbread cakes. The orange buttercream adds a refreshing, zesty layer that lifts the warm, deep spice flavors beautifully. They’re fun to decorate, great for gifting, and a delightful twist on classic gingerbread cookies.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Cookies: 1 cup butter 1 cup white sugar 1 cup molasses 1 egg 1 cup buttermilk 3 teaspoons baking soda, divided 1 teaspoon vinegar 1 teaspoon ground cinnamon 1 teaspoon ground cloves 1 teaspoon ground ginger ½ teaspoon ground nutmeg ½ teaspoon salt 4 cups all-purpose flour, or more as needed
Orange Buttercream Frosting: 3 cups powdered sugar, or more as needed 1 cup butter, softened 2 oranges, zested and juiced
Directions
I start by combining the butter and sugar in a large bowl, beating until smooth and creamy. I add the molasses and egg and mix until everything is combined.
In one small bowl, I mix the buttermilk with 2 teaspoons of baking soda. In another small bowl, I mix the vinegar with the remaining teaspoon of baking soda. I add the buttermilk mixture to the molasses mixture, then add the vinegar mixture along with the cinnamon, cloves, ginger, nutmeg, and salt. I stir until well blended.
I gradually add the flour, one cup at a time, until the dough comes together. I shape it into a ball, wrap it in plastic, and refrigerate it for about 30 minutes.
I preheat the oven to 350 degrees F. Once chilled, I roll the dough on a floured surface to 1/2-inch thickness and cut out shapes with cookie cutters. I place the cookies on ungreased baking sheets.
I bake the cookies for about 10 minutes, until the edges turn golden. I let them cool on the sheet for a minute before transferring them to a wire rack to cool completely.
While the cookies cool, I place the powdered sugar, softened butter, orange zest, and 1/3 cup orange juice into a bowl. I beat the mixture until it becomes smooth and thick like fondant, adding more powdered sugar if needed. I frost the cookies once they’re fully cooled.
I sometimes add a little vanilla extract to the frosting for extra depth. If I want the cookies spicier, I increase the ginger or cloves slightly. For a fun texture, I top the frosted cookies with crushed ginger snaps or festive sprinkles. I can also swap the orange zest for lemon zest for a brighter contrast.
Storage/Reheating
I store the frosted cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, I freeze the unfrosted cookies and add the buttercream after thawing. The frosting keeps well refrigerated and can be re-whipped if needed.
FAQs
Can I make the dough ahead of time?
Yes, I refrigerate it up to 24 hours before baking.
Can I freeze the cookies?
I freeze them unfrosted, then decorate after thawing.
Can I replace the buttermilk?
If I don’t have buttermilk, I use sour milk by adding 1 tablespoon vinegar to 1 cup milk.
Can I use margarine instead of butter?
Yes, though butter gives richer flavor.
Why are the cookies soft and cakey?
The buttermilk and baking soda create a light, tender texture.
Can I make the frosting thicker?
I simply add more powdered sugar until it reaches the firmness I want.
Can I make the frosting thinner?
I add a small splash of orange juice until it softens.
Can I roll the dough thinner?
Yes, but thinner dough will bake faster and may be crispier.
Can I add more spices?
I adjust spices to taste—extra ginger gives great warmth.
How do I avoid sticky dough?
I chill it thoroughly and use plenty of flour when rolling.
Conclusion
I love how these gingerbread cookies balance soft, spiced dough with bright, citrusy buttercream. They feel festive, comforting, and fun to decorate, making them a wonderful addition to any holiday cookie tray or dessert table.
