Belsnickle cookies are soft, ginger-spiced treats finished with a bright orange glaze. Buttermilk gives them a cake-like, moist texture that makes them ideal for holiday baking and gifting.
I was in the mood for serious baking this week, and these spiced ginger cookies were perfect for the season. The aroma while they bake, the warm spice flavors and the soft texture all add up to a comforting holiday treat. I especially like the orange glaze on top — it brightens the cookies and complements the warm spices.
This recipe comes from one of my favorite cookbooks, Cooking from Quilt Country by Marcia Adams. It yields soft ginger cookies topped with a citrus glaze — a recipe many call Belsnickle cookies, a name that feels especially festive this time of year.
One of the best features of this recipe is how well the cookies freeze. I often make a batch ahead and freeze them flat with parchment between layers so I always have fresh cookies on hand. They stay soft and cake-like even straight from the freezer, just cold.
Begin by combining the buttermilk and baking soda in a small bowl. The mixture will foam — set it aside while you prepare the other components.
In a larger bowl, beat together the oil, sugar, molasses and eggs until well combined. Add the foaming buttermilk mixture and blend briefly.
Sift the flour with the spices and salt in a separate bowl. Slowly add the dry mixture to the wet ingredients and mix until just combined. The batter will be thin and cake-like; let it rest about 15 minutes to thicken slightly.
Use a 1.5-tablespoon cookie scoop or a heaping tablespoon to drop the batter onto a lined or lightly oiled baking sheet. The portioning tool is optional, but it helps shape even cookies.
Bake in a 325°F oven until the tops spring back when lightly touched, about 8–9 minutes. Be careful not to overbake — the cookies should remain soft and cakey.
Orange Glaze
While the cookies bake, zest an orange and then squeeze out the juice.
In a small bowl, whisk together powdered sugar, orange zest, orange juice, a small amount of very soft butter, vanilla and a pinch of salt until smooth and slightly thick. If needed, adjust the powdered sugar or juice to reach the desired consistency.
When the cookies come out of the oven, transfer them immediately to a wire rack. While still warm, drizzle about 1/2 to 1 teaspoon of glaze over each cookie. Allow the glaze to set — I place the iced cookies on a baking sheet and chill them briefly in the fridge to help the glaze firm up.
Once the glaze is set, store the cookies flat in a sealed bag or tin with parchment or waxed paper between layers. They freeze very well and can be enjoyed straight from the freezer or at room temperature.
These soft, cakey cookies deliver warm spice notes with a refreshing hint of orange. They make a thoughtful homemade gift and are perfect to share at holiday gatherings.
Other Holiday Dessert Recipes
- Swedish Gingerbread Cookies (Pepparkakor)
- Pecan Pie Without Corn Syrup
- Soft Sugar Cookies with Fresh Strawberry Icing
- Strawberry Kiwi Tiramisu (alcohol-free)
Soft Ginger Cookies with Orange Glaze
Ingredients
For ginger cookies
- 1 cup buttermilk
- 2 tsp baking soda
- 3/4 cup vegetable oil
- 1 cup sugar
- 1 cup dark molasses
- 2 eggs
- 3-3/4 cup all-purpose flour
- 1 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 1/2 tsp ground allspice
- 1/2 tsp ground cloves
For orange glaze
- 2 cup powdered sugar, plus 1 tbsp
- 1 tbsp butter, softened
- 1/4 cup orange juice
- 2 tsp grated orange zest
- 1/2 tsp vanilla extract
- 1 pinch salt
Equipment
-
1.5 tbsp cookie scoop
Instructions
To make ginger cookies
-
In a small bowl combine buttermilk and baking soda and set aside. They will foam up.
-
In a larger bowl combine oil, sugar, molasses and eggs and beat until well mixed (about 1 minute). Add the buttermilk mixture and blend. Sift together dry ingredients. Slowly add dry ingredients to wet mixture. Let mixture stand 15 minutes.
-
Preheat oven to 325°F. Drop batter by heaping tablespoon onto the oiled cookie sheet. Bake 8 to 9 minutes until the top springs back when touched with your finger. Do not over-bake. The cookies should be quite soft.
To make the orange glaze
-
In a medium mixing bowl, mix the powdered sugar, butter, orange juice, orange zest, vanilla extract and salt until smooth but thick.
-
Remove cookies to wax paper lined wire rack. While cookies are still warm, ice them with 1/2 tsp of glaze for each cookie. Let cool completely. Transfer to trays and place in freezer to completely set. Once frozen, pack them in a tin in single layer separated by wax paper. These cookies freeze well.