Orange Ginger Cookies with Crystallized Ginger Recipe
Introduction
These Orange Ginger Cookies with Crystallized Ginger bring a bright, zesty twist to classic cookie dough. The combination of fresh orange zest and spicy crystallized ginger creates a delightful flavor that’s perfect for any occasion.
Ingredients
- 1 portion (370g) Basic Cookie Dough Recipe
- 3 ounces (85g) crystallized ginger, finely diced
- Zest of 1 orange
- 3 tablespoons white coarse sanding sugar
Instructions
- Step 1: Break the basic cookie dough into pieces and place them into a mixing bowl. Let the dough sit and soften slightly to make mixing easier.
- Step 2: Add the finely diced crystallized ginger and orange zest to the dough. Gently work them in evenly without overhandling the dough.
- Step 3: Shape the dough into a smooth, even log about 7 inches long and 2 inches wide.
- Step 4: Wrap the dough log tightly in plastic wrap and chill in the refrigerator until firm, about 3 hours.
- Step 5: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 6: Unwrap the chilled dough log and slice it into rounds approximately 3/8 inch thick.
- Step 7: Roll the edges of each cookie slice in the coarse sanding sugar, then place them on the prepared baking sheet.
- Step 8: Bake the cookies at 350°F for about 10 to 12 minutes, until the edges look set and the centers are lightly golden.
- Step 9: Remove cookies from the oven and let them rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Step 10: Serve the cookies on a platter or store them in a cool, dry place.
Tips & Variations
- For a stronger ginger flavor, increase the crystallized ginger by an additional 1 ounce.
- If you prefer a softer cookie, reduce the chilling time to 1-2 hours before slicing.
- Substitute coarse sanding sugar with turbinado sugar for a slightly different texture and flavor.
- Add a sprinkle of flaky sea salt on top before baking to enhance the citrus and ginger notes.
Storage
Store the cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, you can freeze the baked cookies in a sealed container for up to three months. Reheat briefly in a low oven or microwave before serving if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh ginger instead of crystallized ginger?
Using fresh ginger will alter the texture and sweetness of the cookies. Crystallized ginger adds chewiness and sweetness that fresh ginger doesn’t provide. If you use fresh ginger, reduce the amount and balance with extra sugar to maintain flavor.
What if I don’t have coarse sanding sugar?
You can substitute with granulated sugar or turbinado sugar. The coarse sugar adds a pleasant crunch and sparkle to the cookie edges, but the cookies will still taste great with regular sugar.
PrintOrange Ginger Cookies with Crystallized Ginger Recipe
Delight in these zesty Orange Ginger Cookies with Crystallized Ginger that combine the bright citrus flavor of orange zest with the warm, spicy kick of crystallized ginger. Soft yet slightly crisp around the edges, these cookies are perfect for a flavorful treat or festive occasions.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 3 hours 22 minutes
- Yield: About 20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 1 portion (370g) Basic Cookie Dough Recipe
Add-ins
- 3 ounces (85g) crystallized ginger, finely diced
- Zest of 1 orange
- 3 tablespoons white coarse sanding sugar
Instructions
- Make the Dough Log: Break the basic cookie dough into pieces and place them in a mixing bowl. Let it sit for a few minutes so the dough softens slightly, making it easier to mix.
- Add Flavorings: Incorporate the finely diced crystallized ginger and fresh orange zest evenly into the dough, taking care not to overhandle it to maintain the dough’s texture.
- Shape Dough: Form the dough into a smooth, even log measuring approximately 7 inches long and 2 inches wide for uniform slicing later.
- Chill Dough: Wrap the dough log tightly in plastic wrap and refrigerate until firm, about 3 hours, to ensure clean slices and to develop flavors.
- Prepare for Baking: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup and even baking.
- Slice the Dough: Remove the log from the refrigerator, unwrap it, and slice into 3/8-inch thick rounds for even cookie sizes.
- Coat with Sugar: Roll the edges of each cookie slice in white coarse sanding sugar to add a sparkling finish and a slight crunch on the edges.
- Arrange Cookies: Place the sugared rounds on the prepared baking sheet, spacing them to allow for slight spreading during baking.
- Bake: Bake cookies at 350°F for 10 to 12 minutes or until the edges look set and the centers turn a light golden color, indicating perfect doneness.
- Cool: Remove the cookies from the oven and let them rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely, ensuring they firm up properly.
- Serve or Store: Serve on a platter for immediate enjoyment or store in a cool, dry place to keep cookies fresh for several days.
Notes
- Be careful not to overmix the dough once ginger and zest are added to maintain the cookie’s tender texture.
- Chilling the dough is crucial for clean slicing and for proper cookie shape during baking.
- If you don’t have sanding sugar, you can substitute with granulated sugar, but it will be less coarse and shiny.
- For enhanced orange flavor, consider adding a teaspoon of orange juice to the dough, but reduce other liquids slightly to compensate.
Keywords: Orange ginger cookies, crystallized ginger cookies, citrus cookies, holiday cookies, soft ginger cookies
