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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
Print Recipe

★★★★★

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

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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.

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