Orange Ginger Cookies
Indulge in the warm, citrusy-spiced allure of Orange Ginger Cookies, a delightful treat that perfectly balances sweet and zesty flavors. Featuring a blend of aromatic ground ginger, vibrant orange zest, and rich molasses, these cookies are elevated by the sweet chewiness of finely chopped crystallized ginger. Each bite offers a medley of spice and citrus, with a delightful crunch from their sugar-coated exterior. Easy to prepare in just 20 minutes of prep time, these cookies bake to soft, slightly crinkled perfection in under 12 minutes. Perfect for holiday gatherings or as a refreshing year-round snack, this recipe yields 36 cookies that are as beautiful as they are delicious. Serve with a cup of tea or gift them in a festive tin—the bright orange notes and ginger warmth will leave everyone craving more!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 0.25 teaspoons salt
- 0.75 cups unsalted butter, softened
- 1 cup granulated sugar
- 0.5 cups brown sugar, packed
- 1 piece large egg
- 1 tablespoon orange zest
- 1 tablespoon fresh orange juice
- 2 tablespoons molasses
- 0.5 cups crystallized ginger, finely chopped
- 0.25 cups granulated sugar (for rolling cookies)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, ground ginger, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar with a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the egg, orange zest, orange juice, and molasses to the butter mixture. Beat until well combined.
Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until a dough forms. Scrape down the sides of the bowl as needed.
Fold in the finely chopped crystallized ginger until evenly distributed.
Scoop tablespoon-sized portions of cookie dough and roll them into balls using your hands. Roll each ball in the extra granulated sugar to coat completely.
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 for 10-12 minutes, or until the edges are set and the tops are slightly cracked. Be careful not to overbake; the cookies should remain soft in the center.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a cooling rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.7 g | 196% | |
| Saturated Fat | 93.3 g | 466% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 2026 mg | 88% | |
| Total Carbohydrate | 723.9 g | 263% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 485.6 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 382 mg | 29% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 1243 mg | 26% | |
*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.
