These slice-and-bake Orange Ginger Refrigerator Cookies are perfect for the holidays with the essence of orange and gingery goodness. This old-fashioned sugar cookie is a little touch of nostalgia. They are easy to prepare and ready to bake when you are. Always a crowd-pleaser!
Baking season is upon us! I love the twist of orange and ginger flavors in this traditional icebox cookie. It just tastes like the warmth of the holiday season and everyone will love this sweet treat. This is a wonderfully versatile recipe and could easily be adapted to many different flavor profiles.
ROLL AND SLICE! SLICE AND BAKE!
This recipe is ideal when you have limited time to bake or you only need a few cookies at a time. It’s great to prep ahead and you can keep this dough in the fridge and have warm-from-the-oven cookies at any moment. These orange ginger rolled cookies would be great for a party, holiday gifts, or your next cookie exchange.
INGREDIENTS NEEDED FOR ORANGE GINGER COOKIES
- Butter – Unsalted butter is best for this recipe.
- White Sugar
- Brown sugar – I prefer light brown sugar, but you could use dark brown as well.
- Orange Zest – Use a zester to zest only the orange rind. Avoid the white pith as it is bitter.
- Orange juice – You can use store-bought juice or squeeze your own. Use that same orange that you used for your zest!
- Flour – All-purpose flour works best for this recipe.
- Baking powder
- Pecans – You will need to chop your pecans or buy them already chopped.
- Ground ginger – You can also use fresh ginger. Use 1 tablespoon of fresh ginger in place of ¼ teaspoon of dried ground ginger.
- Decorator sugar crystals – This makes these delicious cookies oh-so-pretty!
HOW TO MAKE ORANGE GINGER REFRIGERATOR COOKIES
FIRST: In a large bowl beat butter and sugars together with an electric mixer on medium speed until light and fluffy. Add in orange peel, orange juice, and egg until combined. Slowly add in dry ingredients and then fold the pecans into the flour mixture by hand.
SECOND: Divide the dough into equal parts and shape it into 10-inch logs.
THIRD: Sprinkle 2 Tablespoons of the sugar crystals onto a sheet of plastic wrap. Roll one of the cookie dough logs in sugar to coat the outside. Repeat these steps with the second log. Wrap logs in plastic wrap. Refrigerate for at least 3 hours or overnight until very firm.
FOURTH: Preheat the oven to 375°F. Using a sharp knife, cut the chilled dough into 1/4-inch thick slices. Place slices 2 inches apart on a parchment-lined cookie sheet.
FIFTH: Bake cookies for 8 to 10 minutes. Cookies are done when the edges start to brown and the tops are golden brown.
Transfer them immediately to a wire rack to cool.
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What is another name for refrigerator cookies? Refrigerator cookies are also known as icebox cookies.
What is the difference between icebox cookies and refrigerator cookies? Icebox cookies and refrigerator cookies are both slice-and-bake cookies. The name is interchangeable. Both cookies use dough that is formed into a log shape and chilled in the fridge. The dough is sliced into rounds and then baked.
What are the ingredients in refrigerator cookies? Refrigerator cookies are sugar cookies made of flour, butter, baking soda, and vanilla extract, and of course sugar! Nuts, extracts, candy and dried fruits are also sometimes added to the recipe.
- Butter – Butter is best for this recipe – I do not recommend using margarine or any substitute for the butter as it will change the flavor and texture of the cookies.
- Orange juice – You could also use orange extract in place of the juice. The extract is more potent, so just use a few drops.
- Pecans – Walnuts would be a great substitute for pecans.
- Ground ginger – You can change the flavor profile of these cookies by using a different spice such as cinnamon, nutmeg or cardamom.
- Decorator sugar crystals – If you can’t find decorator sugar crystals you can substitute sanding sugar or turbinado sugar. You can also use colored sugar sprinkles, jimmies or nonpareils to add a little color.
TIPS AND TRICKS
- This is a great make-ahead recipe. You can refrigerate your cookie dough for up to five days before baking. You can also freeze this dough. Wrap tightly in plastic wrap and place logs of dough in a freezer bag. It will last up to 3 months—Thaw in the refrigerator before baking.
- This recipe is so versatile! You can easily modify this sugar cookie recipe by adding different extracts such as lemon, peppermint, or almond extract. You can create a chocolate version by mixing in cocoa powder, mini chocolate chips, or chopped chocolate. How about some nuts? Walnuts, almonds or hazelnuts would create a nutty flavor profile. Coconut would be a tasty add-in too!
- Do not overmix your dough as this can result in tough cookies. Also, measure your flour carefully. If you use too little flour your dough can become too soft and hard to shape. Too much flour can produce a dry, crumbly dough.
- Store cookies in an airtight container at room temperature for up to 5 days or up to 2 weeks in the refrigerator. You can also freeze baked cookies in an airtight container for up to 8 months.
MORE COOKIE RECIPES To Love
- Peppermint Dipped Chocolate Chip Cookies (pictured above)
- Butter Brickle Cookies
- Orange Meltaway Cookies
- Vanilla Crown Royal Cookies
- Lavender Shortbread Cookies
See All of my Cookie Recipes Here and Check out the Cookies shared by my blogger buddies today at the bottom of this post!
Add this recipe to your holiday favorites! These delicious cookies are versatile and can be adapted to any occasion. Make these orange ginger cookies this holiday season and watch them disappear.
- ¾ cup butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 ½ Tablespoon orange Zest
- 1 Tablespoon orange juice
- 1 egg
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup chopped pecans
- ¼ teaspoon ground ginger
- ¼ cup decorator sugar crystals
- Beat butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy. Beat in orange peel, orange juice and egg until incorporated. Slowly mix in sifted flour, baking powder, ginger and salt.
- Fold in pecans by hand.
- Divide the dough into two parts. Shape each half into a ball and then form into a 10-inch log.
- Sprinkle 2 Tablespoons of the sugar crystals onto a sheet of plastic wrap. Roll 1 of the cookie dough logs in sugar to coat the outside. Wrap the log in plastic wrap. Repeat with the remaining log and sugar.
- Refrigerate for about 3 hours or until very firm. (overnight works great)
- Heat oven to 375°F. Cut the logs into 1/4-inch slices. Place slices 2 inches apart on a parchment-lined cookie sheet.
- Bake for 8 to 10 minutes or until the edges start to brown and the tops are light golden brown.
- Remove from cookie sheets to cooling racks. Cool completely.
Amount Per Serving: Calories: 52Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 38mgCarbohydrates: 7gFiber: 0gSugar: 3gProtein: 1g
Please note that nutrition is not guaranteed accurate.
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