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Orange Ginger Cookies

December 21, 2010

Congratulations to Jen Swayne, our 4th place Day 2 winner for her amazing Orange Ginger Cookies that everyone in our house gobbled up. I've never tasted a cookie so unique and perfect for the holidays! I hope you enjoy your KiddieBlanket Toasty Fleece Blanket!

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Orange Ginger Cookies  (Makes 3 Dozen)

  • Prep Time:10 minutes,
  • Cook Time: 10 minutes,
  • Total Time: 20 minutes,

Ingredients

  • 2 1/4 cups all purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 3/4 cup butter, softened
  • 1 cup white sugar, plus 2 tbsp sugar for coating
  • 1 large egg
  • 1/4 cup molasses
  • 2 tablespoons orange zest
  • 2 tablespoons orange juice, fresh squeezed

Preparation

  1. 1. Preheat oven to 350 F.
  2. 2. Sift together the first 7 ingredients and set aside.
  3. 3. In a large bowl using a hand mixer or standing mixer, cream together butter and 1 cup of sugar until light and fluffy (about 1-2 minutes).
  4. 4. Add egg to the creamed butter mixture and beat another minute until combined.
  5. 5. Add molasses, orange zest and juice and combine.
  6. 6. Slowly add the dry ingredients to the wet until they are all incorporated. Chill dough for one hour.
  7. 7. Shape dough into 1-inch balls then roll them in the remaining 2 tbsp of sugar.
  8. 8. Place the balls onto a silpat or parchment lined cookie sheet and slightly flatten using the palm of your hands (make sure cookies are placed about 2 inches away from each other since they will widen when baking)
  9. 9. Bake for 10-12 minutes.
  10. 10. Cool and serve.
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Comments






  1. Canada

    December 10, 2012 at 11:21 pm

    Reply

    These were delicious! Making these as Xmas gifts. Wondering if I can reduce the sugar but 1/2 cup? Will that change the texture of the cookie?

    • catherine

      December 11, 2012 at 11:34 am

      Reply

      Yes, the texture will change a bit, but I think it is definitely worth a try!

  2. Theresa

    November 1, 2011 at 4:35 pm

    Reply

    How much fresh ginger could I substitute for the ground ginger?

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  4. Michelle

    June 24, 2011 at 10:58 pm

    Reply

    These cookies were a hit!

  5. Beth

    February 12, 2011 at 5:50 pm

    Reply

    Perfect!! Just made these and they were delicious.

  6. Karen

    January 12, 2011 at 7:45 pm

    Reply

    Can these be frozen or maybe freeze the dough?

  7. holymojo

    December 24, 2010 at 8:32 am

    Reply

    Made these for Santa. :) I’m pretty sure he’s going to love them!

  8. Grandma

    December 23, 2010 at 12:58 pm

    Reply

    Dear Catherine~
    What is your take on the Agave Nectar? Healthy or not?

    Thanks for all you do…love your site…Missouri Grandma

    • catherine

      December 23, 2010 at 4:51 pm

      Reply

      I’ve done a TON of research, talked to Doctors, chefs, nutritionist, etc..and here’s what I’m recommending and living by with my family. When it comes to sugars, everything in moderation. I wish that agave was a true “get out of jail free card”. Most of the sweet recipes online and in cookbooks use white and brown sugar, so I try to use different sweeteners like agave, rice syrup, honey, etc.. in my recipes to offer a choice. I love agave for it’s neutral flavor, smooth texture and sweet taste. We use agave a lot of the time in our house, but sometimes we want a traditional cookie with sugar or white cupcakes which can’t be made with anything, but white sugar. I tested them with different type of sweeteners, but they just weren’t any good. When I make lemonade, I love using agave. It’s just about finding that balance.

      One of my chef friends who owns a restaurant that serves 80% of the food from his farm said that there’s a council for everything. The dairy council, the sugar council, meat etc… There are articles saying that agave is the best thing in the world and others that say it’s the worst. This again goes back to balance!

      • Grandma

        December 24, 2010 at 9:53 am

        Reply

        Thank you Catherine…..I am with you….I think you are right on and I truly value your opinion….your awesome dedication to the art of “true cooking” is very much appreciated. I wish you and your family many Blessings for this Holiday and the New Year….Keep on Cooking :) ….Missouri Grandma

  9. Kathryn

    December 22, 2010 at 2:02 pm

    Reply

    Thanks all for reporting back on the sweetener use. I’m gonna try these later in the week with honey.

  10. Ludovica

    December 22, 2010 at 11:56 am

    Reply

    I made them as Christmas gift for relatives….they are DELICIOUS!!! They have also such an “elegant”taste so cool for gifts ;-)

    I substituted honey instead of molasses. They turned out perfectly!

    Thanks Catherine and Jen!!!!!!

  11. boiled sweets

    December 21, 2010 at 9:13 am

    Reply

    Really? I always thought they were good. I need to research on them too. Anyway, I really like the subtle brown color of those cookies. They’re so perfect.

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  13. Michelle

    December 21, 2010 at 12:15 am

    Reply

    Can you substitute agave nectar for the sugar?

    • catherine

      December 21, 2010 at 5:22 pm

      Reply

      Not sure how it will hold up, since you need the dough to be stiff and the honey or agave might make it loose.

    • Sharon

      December 21, 2010 at 1:24 am

      Reply

      Agave nectar isn’t a health food it turns out. Throw it away. Do your research. I threw mine away. Now I have raw honey as a sweetner.

      • Summer

        December 21, 2010 at 9:08 am

        Reply

        YES! Or maple syrup is good too!



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