These cookies no longer live in the kitchen.
It’s not they couldn’t play nice. These cookies played too nice.
The ginger molasses perfect orange hinted crisp on the outside soft on the inside can’t forget the sugar crunchies caused a stir. In a sea of tin filled highly celebrated cookies, we bounced to one, so Orange Ginger was banished.
Truth: it’s stairs and a door, so down I run and behind I go for a bite after every meal.
How to Make Orange Ginger Cookies
- Gather all star ingredients.
- Dave and I are two and believe in “mise en place.”
Sifted dry ingredients incorporate into wet, then refrigerate for thirty minutes. Scoop into 1-inch rounds.
To keep the round shape, gently roll in sugar.
Then add to a cookie sheet and bake for 8-10 minutes.
Do you like the cookies warm, cooled, dunked or by their crackly selves?
Orange Ginger Cookies
Servings: 38 cookies
Calories: 88
Ingredients:
- 2½ cups unbleached all purpose flour (sea level = 2 cups)
- 1 Tablespoon unsweetened cocoa powder
- 1 teaspoons baking soda (sea level = 2 teaspoons)
- 2½ teaspoons ground ginger (sea level = 1-2 teaspoons)
- 1½ teaspoons ground cinnamon
- 1/2 teaspoon ground clove
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup or 1½ sticks unsalted butter, melted and cooled to room temperature
- 1 cup minus 1 T cane or granulated sugar, plus 1/4 cup for rolling (sea level = 1 cup)
- 1 teaspoon pure vanilla extract
- 1 teaspoon fresh orange juice (sea level = ½-1 teaspoon)
- 1/2 teaspoon, packed and generous orange zest (sea level = ½ teaspoon)
- 1 large egg
- 1/4 cup unsulfured molasses
Instructions
- In a medium bowl, sift flour, cocoa powder, baking soda, cinnamon, ginger, clove, and nutmeg. Add salt and stir, then set aside.
- Using an electric mixer on medium, beat butter, sugar, vanilla, and orange juice until blended. Scrape the sides of the bowl, then add zest, egg, and molasses; continue mixing on low until the ingredients are well incorporated, about one or two minutes.
- With the mixer low still, slowly add the flour mixture in three to four batches, making sure each is incorporated before moving to the next. Flour likes to sit in the bottom of the bowl underneath the dough. After the final addition, take a spatula and unearth what may be hiding. The dough should be thick and delicious. Taste, is it? If desired, now's your time to add (careful not to over-mix) more spice. Cover and refrigerate the dough for 30 minutes.
- Preheat oven to 375°F. Line two large baking sheets with parchment or Silpats.* I used a Silpat to make these cookies. Parchment or a light greased pan may need more or less baking time, so keep watch close to the finish time.
- Spoon or scoop about 1 tablespoon, then roll the dough into a 1-inch ball. Gently roll the cookie dough in sugar then place on a baking sheet about 2 inches apart.
- Bake 8-10 minutes or until the edges begin to brown and tops start to crack. The center will still look cakey.
- Remove the cookies and let stand a few minutes before transferring to cool on a wire rack.
- Warm or cooled, these cookies are a holiday hit ♥
Notes
Adapted from these soft and chewy cookies.
A tip: when rolling cookie dough—keep one hand still and roll with the other.
If wanting a smaller or larger cookie, that's great too! Remember to adjust the bake time up or down along with the size.
Nutrition
Calories: 88kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 125mg | Fiber: 1g | Sugar: 7g
