Orange Ginger Cookies with Crystallized Ginger Recipe

Introduction

These Orange Ginger Cookies with Crystallized Ginger offer a delightful blend of citrus brightness and warm spice. Perfectly tender with a little crunch from sanding sugar, they make a refreshing twist on classic cookies.

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

1. Step 1: Break the basic cookie dough into pieces and place them in a mixing bowl. Let the dough soften slightly for easier mixing.
2. Step 2: Add the finely diced crystallized ginger and orange zest to the dough. Mix evenly but avoid overhandling to keep the texture tender.
3. Step 3: Shape the dough into a smooth log about 7 inches long and 2 inches wide. Wrap it tightly in plastic wrap.
4. Step 4: Chill the wrapped dough in the refrigerator until firm, approximately 3 hours.
5. Step 5: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. Step 6: Unwrap the chilled dough and slice it into ⅜-inch thick rounds.
7. Step 7: Roll the edges of each slice in the coarse sanding sugar and place them evenly spaced on the prepared baking sheet.
8. Step 8: Bake in the preheated oven for 10 to 12 minutes, until the edges look set and the centers are lightly golden.
9. Step 9: 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.
10. Step 10: Serve immediately or store once cooled.

Tips & Variations

• For a more intense orange flavor, add 1 teaspoon of fresh orange juice to the dough before chilling.
• Swap the crystallized ginger for finely chopped candied lemon peel for a different citrus twist.
• Chilling the dough longer than 3 hours can help the cookies hold their shape better during baking.

Storage

Store the cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, refrigerate for up to two weeks or freeze for up to three months. Reheat briefly in a low oven to restore crispness if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh ginger instead of crystallized ginger?

Fresh ginger has a different texture and moisture content that may affect the cookie’s firmness and sweetness. It’s best to stick to crystallized ginger for the intended chewy, sweet bite.

What if I don’t have sanding sugar?

You can substitute with granulated sugar or turbinado sugar, but sanding sugar gives a nicer sparkle and crunch on the cookie edges.

Orange Ginger Cookies with Crystallized Ginger Recipe

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★★★★★

5 from 111 reviews

• Author: Hugo
• Total Time: 3 hours 32 minutes
• Yield: About 20 cookies 1x

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Description

These Orange Ginger Cookies with Crystallized Ginger offer a delightful combination of zesty orange flavor and spicy crystallized ginger pieces embedded in a buttery basic cookie dough. Coated with coarse sanding sugar for a sweet crunch, these cookies bake to a soft and tender texture with lightly golden edges, perfect for a refreshing twist on traditional cookies.

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Ingredients

Scale 1x2x3x

Basic Cookie Dough

• 370g (1 portion) basic cookie dough

Mix-ins and Coating

• 3 ounces (85g) crystallized ginger, finely diced
• Zest of 1 orange
• 3 tablespoons white coarse sanding sugar

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Instructions

1. Make the Dough Log: Break the basic cookie dough into pieces and place it into a mixing bowl. Let it sit and soften slightly to make it easier to mix.
2. Add Flavorings: Add the finely diced crystallized ginger and the zest of one orange to the softened dough. Work these ingredients evenly into the dough carefully, making sure not to overhandle it to maintain the dough’s texture.
3. Shape the Dough: Shape the dough mixture into a smooth, even log measuring about 7 inches long and 2 inches wide.
4. Chill the Dough: Wrap the dough log tightly in plastic wrap and refrigerate until firm, about 3 hours. This helps the dough to firm up and makes slicing easier.
5. Preheat the Oven and Prepare Sheet: When ready to bake, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
6. Slice the Dough: Unwrap the chilled dough log and slice it into rounds approximately ⅜-inch thick.
7. Coat with Sugar: Roll the edges of each sliced dough round in the white coarse sanding sugar to add a sweet, crunchy coating on the edges.
8. Arrange on Baking Sheet: Place the coated cookie rounds on the prepared baking sheet, leaving space between them for spreading during baking.
9. Bake: Bake the cookies in the preheated oven at 350°F for about 10 to 12 minutes, or until the edges look set and the centers are lightly golden, indicating the cookies are done.
10. Cool: Remove the baking sheet from the oven and let the cookies sit for a few minutes on the sheet to firm up before transferring them to a wire rack to cool completely.
11. Serve or Store: Serve the cookies on a platter for immediate enjoyment, or store them in a cool, dry place in an airtight container to maintain freshness.

Notes

• Make sure not to overhandle the dough when mixing in the ginger and orange zest to keep the cookies tender.
• Chilling the dough log is critical for easy slicing and to prevent the cookies from spreading too much during baking.
• Fine dicing the crystallized ginger ensures an even distribution of flavor and texture throughout the cookies.
• Coarse sanding sugar on the edges adds a delightful crunch and a visually appealing sugar crust.
• Cookies can be stored in an airtight container at room temperature for up to 5 days.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: orange ginger cookies, crystallized ginger cookies, holiday cookies, chewy ginger cookies, orange zest cookies, sanding sugar cookies