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1
In the bowl of an electric mixer fitted with a paddle, add the butter, sugar and orange zest and beat until smooth, 5 to 8 minutes.
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2
Meanwhile, in a medium bowl, sift together the flour, baking powder, baking soda, dry ginger, nutmeg, allspice, cinnamon, cloves and salt. Whisk to blend. Set aside.
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3
In another bowl, whisk together the eggs, molasses and lemon juice.
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4
Preheat the oven to 350 degrees F.
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5
When the butter and sugar are integrated, lower the speed of the mixer and add the dry ingredients. Add the egg mixture and when blended, remove the bowl from the machine. Divide the cookie dough in half. Press the first half of the dough in between 2 sheets of waxed paper or plastic wrap and chill for 15 minutes.
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6
Lightly flour a flat surface. Use a floured rolling pin to gently roll the first half of the dough about 1/2-inch thick. Lightly flour the cookie cutter(s) and cut the shapes, These cookies can spread a little. Leave room between the cookies. Bake until brown around the edges, 8 to 10 minutes.
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7
Easy Orange Frosting:
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8
1 cup powdered sugar
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9
Finely grated zest of 1 orange
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10
1 to 2 tablespoons freshly squeezed OJ
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11
1/2 teaspoon orange liqueur
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12
1/4 teaspoon light corn syrup
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13
In a medium bowl add all of the ingredients and whisk together to combine. If too thick in consistency, add a touch more orange juice or water to thin out.
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14
Use a pastry bag fitted with a star tip to pipe the frosting between 2 of the gingerbread cookies
