That smell — warm cinnamon, ginger, and bright citrus all hitting you at once — is exactly what fills my kitchen every time I bake a batch of Candied Orange Ginger Cookies. I first made these a few winters ago when I wanted to put together something really special for my neighbor’s holiday tin, and honestly, I’ve never looked back. What makes these cookies so different from anything you’d grab off a store shelf is the homemade candied orange peel. It takes a little extra time, but trust me, that chewy, sugary citrus on top is everything. I’ve made these more times than I can count now, and every single batch disappears fast.

Why You Will Love These Candied Orange Ginger Cookies

There are so many reasons to bake these, but here are the ones that keep me coming back every single time:

That warm spice blend — cinnamon, nutmeg, ginger, and cloves — hits your nose before the cookies even come out of the oven.

The texture is perfectly chewy in the center with just enough crisp on the edges.
Homemade candied orange peel gives you a bright, zingy citrus punch you simply can’t get from a store-bought cookie.
One batch makes 24 cookies, so you’ll have plenty to share or gift.

The orange syrup glaze on top makes each cookie look genuinely beautiful without any extra effort.

Ingredients for Candied Orange Ginger Cookies

Before you start, it helps to have everything measured and ready to go. These cookies come together in two parts — the candied orange peel, which you make the day before, and the cookie dough itself. I’ve split the ingredients below so nothing gets confusing.

Candied Orange Peel Ingredients

You’ll make these ahead of time, so grab these before anything else:

Fresh navel oranges (about 3 to 4, depending on size)
5 cups water, for the initial boil to remove bitterness from the peel
2 cups granulated sugar, for the simple syrup
1 cup water, for the simple syrup

These four things are all you need to make that gorgeous candied peel from scratch.

Cookie Dough Ingredients

Once your peel is ready, here’s what goes into the dough:

3/4 cup unsalted butter, cold and cut into cubes
1 cup brown sugar, packed
1 large egg, room temperature
1/4 cup fancy molasses (not blackstrap — fancy molasses gives you a sweeter, milder flavor)
1 1/2 cups all-purpose flour
1 cup cake flour
1 teaspoon baking soda
1 teaspoon cornstarch
1/2 teaspoon salt
1 teaspoon nutmeg
1 teaspoon ground ginger
1/3 teaspoon ground cloves
1 teaspoon cinnamon

Equipment You Will Need

Nothing fancy here, I promise. You probably have most of this already:

Stand mixer or hand mixer, for creaming the butter and mixing the dough
Mixing bowls, at least two — one for wet ingredients and one for dry
Medium saucepan, for making the candied peel and simple syrup

Wire rack, for drying the peels overnight
Baking sheets, lined and ready to go
Parchment paper, so nothing sticks
Cookie scoop or tablespoon, for even-sized cookies
Pastry brush, for that gorgeous orange syrup glaze on top
Plastic wrap, to cover the dough while it chills

Ingredient Notes and Substitutions for Candied Orange Ginger Cookies

A few things are worth knowing before you start mixing. These notes will save you from guessing and help you get the best possible cookies every single time.

Cold butter: Don’t let it soften. Cold butter keeps the dough from spreading too much in the oven, which gives you that thick, chewy texture you’re going for.

Fancy molasses vs. blackstrap: Blackstrap is too bitter and intense here. Stick with fancy molasses for a sweeter, rounder flavor that plays nicely with the spices.
Cake flour: That blend of cake flour and all-purpose flour is what makes these cookies so tender. Cake flour has less protein, so the crumb stays soft instead of tough.
Cornstarch: It sounds unusual in a cookie, but cornstarch is your secret weapon for a soft, slightly pillowy center. Don’t skip it.

Ground ginger vs. fresh: You can swap in fresh grated ginger, but use about one tablespoon and expect a sharper, more intense heat.
Store-bought candied peel: Yes, you can use it in a pinch. Just know it’s usually drier and sweeter than homemade, and you’ll miss that gorgeous orange syrup for glazing the tops.

How to Make Candied Orange Ginger Cookies

This recipe has three distinct phases, and once you understand the flow, it’s really straightforward. Just remember to start the candied orange peel the day before you plan to bake. That’s the only real planning ahead you need to do.

How to Make the Candied Orange Peel

Start by washing and drying your oranges thoroughly. Cut off the tops and bottoms, then score the peel from top to bottom into sections. Remove each section with some of the white pith still attached. That pith is totally fine here.

Drop the peels into a saucepan with 5 cups of water and bring to a boil. Let them boil for 15 minutes, then drain and rinse well. This step pulls out the bitterness, so don’t skip the rinse.
Add 1 cup of water and 2 cups of granulated sugar to the same saucepan. Stir over medium heat until the sugar fully dissolves.

Add the rinsed peels back in. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 40 to 45 minutes. The syrup should look thick and glossy, almost like a light amber glaze, when it’s ready.
Remove from heat. Drain the peels and reserve both the syrup and the peels separately. That syrup is liquid gold for glazing your finished cookies.
Lay the peels on a wire rack in a single layer. Let them dry for at least 12 hours or overnight. They should feel slightly tacky but not wet. Once dried, toss them in granulated sugar and chop into small bits.

Do this the day before baking. It makes everything so much easier.

How to Make the Candied Orange Ginger Cookie Dough

Once your candied peel is ready, the dough comes together quickly.

Add the cold butter and packed brown sugar to your stand mixer. Mix until just combined. You’re not looking for fluffy here, just a rough, crumbly mixture.

Add the room-temperature egg and fancy molasses. Mix until the whole thing turns fluffy and smooth. It smells incredible at this point, just so you know.
In a separate bowl, whisk together the all-purpose flour, cake flour, baking soda, cornstarch, salt, nutmeg, ground ginger, ground cloves, and cinnamon.
With the mixer on low speed, slowly add the dry ingredients to the wet mixture. Mix until just combined. The dough will be soft and slightly sticky, almost like a thick brownie batter. That’s exactly right.

Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours. Chilling firms up the butter and relaxes the gluten, which means your cookies hold their shape instead of spreading into flat discs. Don’t rush this step.

Baking the Candied Orange Ginger Cookies

Here’s where everything comes together.

Preheat your oven to 375 degrees F. Line your baking sheets with parchment paper.
Scoop heaping tablespoons of dough and roll them into smooth balls. Place them about 2 inches apart on the prepared sheets. Give each ball a gentle flatten with your palm. Not too hard, just enough to slightly disc them out.

Bake for 10 minutes, until the edges are golden brown. The centers will look a little underdone and soft. That’s perfectly fine. They firm up beautifully as they cool, and that’s what gives you that chewy center.
Leave the cookies on the baking sheet for 5 minutes before moving them. They’re fragile right out of the oven, so be patient.
Transfer to a wire rack and let them cool completely. Once cooled, use your pastry brush to paint each cookie with that reserved orange syrup. Then press a few pieces of chopped candied orange peel right on top. The syrup acts like glue and adds the most gorgeous citrus shine.

Tips for Perfect Candied Orange Ginger Cookies

I’ve made these cookies more times than I can count, and these little tricks make a real difference every single time.

Don’t skip the chill. Two hours in the fridge is the minimum. If you can leave the dough overnight, even better. Cold dough holds its shape and gives you that thick, chewy texture instead of flat, crispy discs.
Keep your butter cold. Cold butter creates tiny pockets of steam as it bakes, which gives the cookies a slightly crisp edge and a soft center. Room temperature butter will make them spread too much.

Pull them out when the edges are golden. The centers will still look soft and a little underdone at 10 minutes. Trust the process. They firm up perfectly as they cool on the sheet.
Space them 2 inches apart. These cookies spread a bit, so crowding the pan means they’ll bake into each other. Give them room to breathe.
Your candied peel is ready when it looks glossy and slightly translucent. If it still looks opaque and pale, keep simmering. You want it to look almost jewel-like.

Brush the syrup on while the cookies are fully cooled. If they’re even slightly warm, the syrup runs right off. Cool cookies let the glaze set and actually stick.

Serving Suggestions

These cookies are pretty versatile. Here are a few ways I love to serve them.

Pair them with a hot cup of spiced chai or ginger tea. The warm spices in the cookies echo beautifully in the drink.

Add them to a holiday cookie platter alongside other spiced treats. They stand out with that glossy candied peel on top.
Pack them into a decorative tin as a homemade gift. They travel well and look genuinely impressive.
Serve them alongside a scoop of vanilla ice cream for a simple but really satisfying dessert.

Storage and Reheating for Candied Orange Ginger Cookies

Good news: these cookies keep really well. Here is how to store them so they stay just as good as day one.

Room temperature: Store in an airtight container for up to 5 days. Keep the candied orange peel topping on. It holds up just fine at room temp.
Freeze baked cookies: Freeze them for up to 2 months. Add the candied peel topping after thawing, not before. Just let them thaw at room temperature for about an hour.

Freeze unbaked dough balls: Freeze the shaped dough balls on a baking sheet first, then transfer to a freezer bag. Bake straight from frozen, adding 2 to 3 extra minutes.
Reheating: Pop a cookie in the microwave for 10 to 15 seconds, or warm them in a 300 degree F oven for 3 to 4 minutes. Either way, they taste freshly baked again.

Nutritional Information for Candied Orange Ginger Cookies

Here is a breakdown of the estimated nutritional values per one cookie. Keep in mind these are just estimates. Actual values can vary depending on the specific ingredients and brands you use.

Calories: 150
Total Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Cholesterol: 20mg
Sodium: 50mg
Total Carbohydrates: 20g
Fiber: 1g
Sugar: 10g
Protein: 2g

Frequently Asked Questions About Candied Orange Ginger Cookies

Can I use store-bought candied orange peel instead of homemade?
You can, but honestly the flavor difference is noticeable. Store-bought peel tends to be drier and less vibrant. Homemade gives you that bright citrus punch and the reserved syrup for brushing. Use store-bought only if you’re really short on time.

Can I make the dough ahead of time?
Yes, absolutely. You can keep the dough in the fridge for up to 48 hours before baking. It actually gets better the longer it chills.

Why are my ginger cookies spreading too much?
Most likely your butter was too soft or your dough wasn’t chilled long enough. Make sure you refrigerate for the full 2 hours minimum.

Can I substitute the molasses?
Fancy molasses is really the best choice here. In a pinch, you can use honey or maple syrup, but the deep, warm flavor of these cookies won’t be quite the same.

How do I know when the cookies are fully baked?
Look for golden edges. The centers will still look slightly soft, and that’s perfectly fine. They firm up as they cool on the baking sheet.

Share Your Candied Orange Ginger Cookies

Did you make these? I want to hear all about it. Leave a star rating and drop a comment below telling me how your cookies turned out. Did you try any fun variations with the spices or the candied peel?

I love seeing your bakes. Share a photo on social media and tag me. Nothing makes my day more than seeing a batch of these beauties fresh out of your oven.

Candied Orange Ginger Cookies Worth Making Twice

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Author: Chef Ivan
Total Time: 1 hour 10 minutes
Yield: 24 cookies 1x
Diet: Vegan

Print Recipe

Description

Deliciously sweet and spicy cookies made with candied orange and ginger.

Ingredients

Scale

3/4 cup Unsalted Butter, cold
1 cup Brown Sugar, packed
1 large Egg, room temperature
1/4 cup fancy Molasses
1 1/2 cups All-Purpose Flour
1 cup Cake Flour
1 teaspoon Baking Soda
1 teaspoon Cornstarch
½ teaspoon Salt
1 teaspoon Nutmeg
1 teaspoon Ground Ginger
⅓ teaspoon Ground Cloves
1 teaspoon Cinnamon

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Instructions

Prepare the candied orange peels the day before baking.
Wash and dry the oranges; cut off the tops and bottoms.
Score the orange peel from top to bottom and remove sections with some pith.
Boil orange peels in five cups of water for 15 minutes; drain and rinse.

Add one cup water and two cups sugar to the saucepan; dissolve sugar over medium heat.
Add boiled orange peels; boil, then simmer uncovered for 40-45 minutes.
Remove from heat; drain and reserve syrup and peels.
Dry peels on a wire rack for 12 hours to overnight.

Coat dried peels in sugar; chop into small bits.
In a stand mixer, mix butter and brown sugar until combined.
Add egg and molasses; mix until fluffy.
Whisk together flours, baking soda, cornstarch, salt, nutmeg, ginger, cloves, and cinnamon.
Slowly add dry mixture to wet ingredients; mix on low speed.

Cover dough with plastic wrap; refrigerate for 2 hours.
Preheat oven to 375°F; line baking sheets with parchment paper.
Scoop heaping tablespoon of dough, form into balls, and place 2 inches apart on sheets.
Lightly flatten each dough ball.
Bake for 10 minutes or until golden brown; cool for 5 minutes on the sheets.

Transfer cookies to wire racks to cool completely.
Brush cookies with orange syrup and top with candied orange peels.

Notes

Make sure to prepare the candied orange peels a day in advance.
Allow the dough to chill for optimal texture.
Store cookies in an airtight container.

Prep Time: 1 hour
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10g
Sodium: 50mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg