Ginger Beltane Cookies
Celebrate the spirit of the season with these irresistible Ginger Beltane Cookies—perfectly spiced and delicately sweet with warm notes of ginger, cinnamon, and nutmeg. Infused with rich molasses and brightened by a hint of freshly grated orange zest, these cookies offer a delightful balance of cozy and fresh flavors. Soft and chewy with a slightly crisp sugar-coated exterior, they bake to perfection in just 10 minutes, making them ideal for last-minute gatherings or festive rituals. Serve them warm with a cup of tea or package them as edible gifts for loved ones. These spring-inspired cookies are a delicious tribute to the changing seasons and a must-try addition to your baking repertoire!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.25 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 0.25 teaspoon salt
- 0.75 cup unsalted butter, softened
- 0.75 cup brown sugar, packed
- 0.25 cup granulated sugar
- 0.25 cup molasses
- 1 large egg
- 1 teaspoon finely grated orange zest
- 0.25 cup granulated sugar (for rolling)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed until creamy and fluffy, about 2-3 minutes.
Add the molasses, egg, and orange zest to the butter and sugar mixture. Beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Scrape down the sides of the bowl as needed.
Using a tablespoon or a small cookie scoop, portion out the dough and roll each portion into a ball.
Roll each dough ball in the additional granulated sugar to coat evenly.
Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven, one sheet at a time, for 8-10 minutes, or until the edges are set but the centers remain slightly soft.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these Ginger Beltane Cookies fresh or store them in an airtight container for up to a week.
Nutrition Facts
Calories |
3568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.2 g | 199% | |
| Saturated Fat | 93.7 g | 469% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 607 mg | 202% | |
| Sodium | 2062 mg | 90% | |
| Total Carbohydrate | 519.0 g | 189% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 306.6 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 422 mg | 32% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 1800 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
