• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Polka Dotter

Baking a bit of beauty into every day

  • Home
  • About
  • Recipe Index
  • Food Photography and Styling
  • FAQ
  • Contact

Chocolate Orange Gingerbread Cookies

September 23, 2019 by Salma 4 Comments

Chocolate Orange Gingerbread Cookies | The Polka Dotter

These charming chocolate orange gingerbread cookies reflect the mysterious enchantment of this season’s Ketunmarja print, exuding the delicious aromas of fragrant spices, cocoa and orange zest. A twist on everyone’s favourite festive treat, these chocolate orange gingerbread cookies are sandwiched together with an orange and ginger buttercream swirl, and are the perfect way to indulge in the joy and comfort of the Christmas season.

This sponsored post was lovingly created to celebrate another gorgeous Marimekko print, and you can shop the whole collection here.

Chocolate Orange Gingerbread Cookies | The Polka Dotter
Chocolate Orange Gingerbread Cookies | The Polka Dotter
Chocolate Orange Gingerbread Cookies | The Polka Dotter
Chocolate Orange Gingerbread Cookies | The Polka Dotter
Print

Chocolate Orange Gingerbread Cookies

Chocolate Orange Gingerbread Cookies | The Polka Dotter

★★★★★

5 from 1 reviews

A twist on everyone’s favourite festive treat, these charming chocolate gingerbread cookies are sandwiched together with orange ginger buttercream swirls.

  • Author: Salma
  • Yield: 35–40 filled cookies 1x

Ingredients

Scale

Chocolate Orange Gingerbread Cookies

  • 400g plain flour, sifted
  • 50g dutch-processed cocoa, sifted
  • ½ tsp baking powder
  • 2 tbsp ground ginger
  • 1 tsp ground cloves
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 150g butter
  • 100g dark brown sugar
  • 125ml treacle
  • 1 tsp bicarbonate of soda
  • 2–3cm fresh ginger, peeled, finely grated
  • Zest of 1 orange
  • 1 tsp vanilla paste
  • 1 egg, at room temperature, lightly beaten

Orange and Ginger Buttercream

  • 120g unsalted butter, softened
  • 240g icing sugar, sifted
  • Zest of 1 orange
  • 2 tsp ground ginger
  • 1 tsp ground cloves
  • 1–2 tbsp whole milk

Instructions

Chocolate Orange Gingerbread Cookies

  1. Sift flour, cocoa, baking powder and spices together in a large bowl and set aside.
  2. Melt butter, sugar and treacle together in a large saucepan, then bring to the boil. Remove saucepan from heat and add bicarbonate of soda with a gentle stir. The mixture will foam and become paler in colour.
  3. Add fresh ginger, orange zest and vanilla paste to butter and sugar mixture with another gentle stir.
  4. Allow to cool for 5 minutes, then mix sifted dry ingredients into the butter and sugar mixture in small batches, then egg, until smooth.
  5. Bring the dough together into a ball, it will be warm and very soft, but do not add any flour. Flatten the dough into a disc, cover in cling film and chill overnight.
  6. Preheat oven to 180°C (160°C fan-forced) and line a couple of baking trays with baking paper.
  7. Roll dough out to a thickness of 4mm on lightly floured work surface, or between two sheets of baking paper sprinkled with flour.
  8. Cut shapes out of dough using a round 4cm cookie cutter, then place cookies on baking tray 1-2cm apart to allow cookies room to spread during baking. If time permits, refrigerating cookies 10-15 minutes before baking will encourage the cookies to hold their shape when baked.
  9. Bake cookies for 6-7 minutes in the middle of the oven, until cookies are lightly browned, then remove from oven and transfer to cooling rack. Continue rolling, cutting, refrigeration, baking and cooling until all cookie dough has been used, and ideally bake one tray at a time to allow a more even bake.
  10. When cookies have completely cooled, sandwich them together in pairs by piping orange and ginger buttercream in the centre of half the cookies. Dust with sifted icing sugar to serve.

Orange and Ginger Buttercream

  1. Beat butter, sugar, orange zest, ginger and cloves together until very light and fluffy.
  2. Depending on the buttercream consistency, beat in milk to slightly soften and lighten the buttercream.
  3. Place buttercream into a piping bag fitted with a star nozzle, and set aside for assembly.

Enjoy!

Notes

Makes approximately 35-40 filled cookies

Did you make this recipe?

Tag @thepolkadotter on Instagram and hashtag it #polkadotbakes

You may also like:
Gingerbread Cookie Sandwiches + Salted Caramel
Gingerbread Cookies with Lemon Icing
Gingerbread Cake with Salted Caramel

Filed Under: Cookies Tagged With: Chocolate, Ginger, Orange, Spice

Previous Post: « Blood Orange & Almond Teacakes {gluten-free}
Next Post: Raspberry Chocolate Cheesecake Tart »

Reader Interactions

Comments

  1. Pennie

    September 26, 2019 at 10:09 am

    Sublime

    ★★★★★

    Reply
    • Salma

      September 30, 2019 at 10:50 pm

      Thanks so much Pennie, hope you have the opportunity to try them out!
      Regards, Salma

      Reply
  2. Elisa

    September 26, 2019 at 3:26 pm

    This recipe looks lovely. I will make a vegan version this weekend using homemade vegan butter and a mixture of coconut cream and chickpea flour instead of egg.
    The only thing I can’t see there is the oven temperature!
    Thank you for sharing.

    Reply
    • Salma

      October 1, 2019 at 7:08 am

      Hi Elisa,
      Thanks so much for your comments and bringing that to my attention – I have updated the recipe now to include the oven temperature! Sorry about that oversight. A vegan version sounds lovely, if it works out well – please share it with me, I have a few friends with vegan diets who would be delighted to try these.
      Kind regards, Salma

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Salma Sabdia | Food Photography

Hi, I’m Salma, and I love creating beautiful images and sweet treats. If you’re looking for a little baking inspiration, you’ve come to the right place.

SaveSave

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Instagram

That Persian Love Pavlova 💕 Valentine’s Day m That Persian Love Pavlova 💕 Valentine’s Day may well be over but don’t worry, this gorgeous rosewater pav topped with cardamom cream, fresh figs, Turkish delight and slivered pistachios will be hanging around for a while. Recipe up on the blog ☺️
Sending you all a little love today 💕 Sending you all a little love today 💕
If you’re still looking for something special to If you’re still looking for something special to make this weekend, look no further than this Persian Love Pavlova 💕 inspired by the Persian Love Cake, this pretty pav is flavoured with rosewater, covered in cardamom cream and topped with fresh juicy figs, jewels of Turkish delight and a smattering of slivered pistachios. Created for @harrisfarmmarkets and recipe up on the blog now ☺️
Thanks for all the love on my last post! Looks lik Thanks for all the love on my last post! Looks like I’ll have to start sharing a few more baking videos 😊️ Speaking of love, I’ve got the perfect Valentine’s Day recipe coming up for you tomorrow. And yes, it involves these gorgeous figs 😍
How is it February already?! A little throwback to How is it February already?! A little throwback to the first recipe I created for @harrisfarmmarkets last year, and still one of my favourites. Because who doesn’t love chocolate and raspberries? 😍
Farewell 2020. You have challenged us in so many w Farewell 2020. You have challenged us in so many ways, and brought so much grief, heartbreak and loneliness. Yet you have also ironically united the human race, and helped us learn the meaning of gratitude. And on a personal note, you delighted us with the arrival of our sweet little baby, the ultimate silver lining of one of the stormiest years. Welcome 2021, may you be a year of sunshine and rainbows 💕
Wishing everyone a beautiful day 💕 Wishing everyone a beautiful day 💕
I’ve been spending most of my days blissfully cu I’ve been spending most of my days blissfully cuddled up feeding a newborn lately so this festive season has been pretty light on the baking front, but I did manage to squeeze in one batch of our favourite gingerbread cookies this year. Most of them weren’t quite as delicate as the ones pictured here thanks to our little one. Instead we’ve had a batch shaped as dinosaurs, cars and planes, and drizzled with crazy coloured lemon royal icing and covered in sprinkles, but they tasted perfect. And even though it takes double the time baking with a small child, requires a LOT of patience, and a significant amount of gingerbread dough seems to suspiciously go missing every time I turn around, I really do love seeing the sparkle in their eyes and watching their skills develop and creativity blossom. What do you think, yay or nay to baking with kids?
These Gingerbread Mini Bundt Cakes + Lemon Glaze a These Gingerbread Mini Bundt Cakes + Lemon Glaze are divine this time of year (or any time really!), with an intoxicating spicy aroma pairing perfectly with tangy lemon icing. I posted this recipe 4 years ago but decided to give it a face lift recently with new images. And because everyone loves a good ol’ before and after, swipe across for one of the original images. What do you think? 😊
Follow @thepolkadotter on Instagram

Latest Blog Posts

Persian Love Pavlova | The Polka Dotter
Gingerbread Mini Bundt Cakes + Lemon Glaze | The Polka Dotter
Mango & Macadamia Mini Ice Cream Cakes | The Polka Dotter
Mango & Passionfruit Curd Mini Pavlovas | The Polka Dotter
Chai Poached Pears + Salted Caramel | The Polka Dotter
Roasted Strawberry, Lime & White Chocolate Layer Cake | The Polka Dotter
Blood Orange & Ginger Syrup Cake {gluten-free} | The Polka Dotter
Apple & Earl Grey Teacake | The Polka Dotter
Hibiscus Poached Pear Pavlova | The Polka Dotter

Copyright © 2021 · Foodie Pro & The Genesis Framework

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.Ok