Print

Spicy Orange Ginger Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 3 reviews

These Spicy Orange Ginger Cookies feature a delightful blend of crunchy edges and a moist, chewy center, harmoniously combining warm spices like ginger and cinnamon with fresh orange zest for a vibrant, flavorful treat perfect for the holiday season or anytime you crave a spicy, citrusy cookie.

Ingredients

Wet Ingredients

  • 170 g (6 oz or 1 1/2 sticks) butter, at room temperature
  • 150 g (6 oz or 3/4 cup) granulated sugar
  • 50 g (2 oz or 1/4 cup) brown sugar
  • 1 egg
  • 80 g (2 oz or 1/4 cup) molasses
  • 4 tsp grated orange zest (rind from one large orange)
  • 12 g (15 ml or 1 tbsp) grated fresh gingerroot

Dry Ingredients

  • 240 g (16 oz or 2 cups) all purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp salt

Add-ins

  • 55 g (2 oz or 1/4 cup) crystallized ginger, roughly chopped

Instructions

  1. Prepare baking sheets and preheat oven: Line two baking sheets with parchment paper to prevent sticking and preheat your oven to 350°F (175°C) to ensure even baking.
  2. Cream butter and sugars: In a stand mixer fitted with a paddle attachment, beat the softened butter with the granulated and brown sugars until the mixture is light, fluffy, and creamy, which usually takes about 3-5 minutes.
  3. Add egg and flavorings: Beat in the egg until fully incorporated. Then add molasses, grated orange zest, and fresh gingerroot; mix until smooth and all ingredients are well combined.
  4. Combine dry ingredients: In a separate bowl, whisk together the all purpose flour, baking soda, salt, cinnamon, and cloves, ensuring the spices and leavening agent are evenly distributed.
  5. Incorporate dry ingredients into wet mixture: Gradually add the flour mixture to the butter mixture in two additions, beating well after each addition; scrape down the sides and bottom of the bowl and paddle to ensure even mixing throughout.
  6. Chill the dough: Cover the dough tightly and refrigerate for about 30 minutes or until firm; this helps the dough hold its shape during baking and intensifies the flavors.
  7. Shape cookies: Roll the chilled dough into 1-inch balls. Flatten each slightly and press a small piece of chopped crystallized ginger into the center, then reshape into balls. Place the balls about 2 inches apart on the prepared baking sheets to give them room to spread.
  8. Bake: Bake the cookies in the preheated oven for 12 to 15 minutes, or until the edges are firm and slightly golden but the centers remain chewy.
  9. Cool: Remove the cookies from the oven and transfer them carefully to cooling racks. Allow them to cool completely to set their texture before serving or storing.

Notes

  • Chilling the dough is essential for managing spread and developing flavors; don’t skip this step.
  • For a stronger orange flavor, add 1/2 teaspoon of orange extract along with the zest.
  • If you prefer less spice, reduce the ground cloves to 1/4 teaspoon or omit entirely.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
  • Ensure the butter is softened but not melted for proper creaming with sugars.

Find it online: https://bitezly.com/spicy-orange-ginger-cookies-recipe/