There’s just something about warming ginger that says ‘Christmas’ to me. Whether it’s rolled gingerbread cookies, Banana Gingerbread with Ginger Icing, Pumpkin Gingerbread Muffins or even my Triple Ginger Pound Cake, I always enjoy a piece of something gingery with a cup of tea this time of year. My Orange Gingerbread Cookies are one of my favourite choices.
For the last three years running I’ve made Gingerbread Cookies from Alison Zulyniak’s blog ‘Prairie Story’. I’ve always used a slightly different method to mix the cookies than Alison does and I do use butter instead of margarine and a bit less salt but other than that this has become my go-to recipe for Gingerbread Cookies. However this year, one of our friends made a really interesting suggestion – what if I added some orange rind to the batter to give the cookies a citrus twist? Well, these soft spicy Orange Gingerbread Cookies are already positively addictive but the addition of orange rind makes them even more special. I made them for a recent holiday party and a double batch disappeared in a flash.
Whether you make the original recipe or my adaptation, be sure to include these ginger cookies on your cookie tray this year. You may want to make a double batch though!
- ½ cup butter
- ½ cup brown sugar
- ½ cup white sugar plus ¼ cup white sugar
- ¼ cup molasses
- 1 egg
- the grated rind of one orange
- 2¼ cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground ginger
- 2 teaspoons cinnamon
- ½ teaspoon ground cloves
- pinch of salt
- Preheat the oven to 350°F.
- Cream the butter, brown sugar and ½ cup white sugar together in an electric mixer.
- Beat in the molasses and the egg and then add the orange rind.
- Sift the flour, baking soda, ginger, cinnamon, cloves and salt together and then stir into the wet ingredients. Blend thoroughly but don't over-mix.
- Put the ¼ cup white sugar in a small open bowl.
- Roll the cookie mixture into small balls and roll each ball in the sugar.
- Place on ungreased cookie sheets, leaving a bit of space between each cookie for them to spread just a bit.
- Bake for 10 minutes. Be careful not to overcook or the cookies will become very crisp.
- Cookies will keep in an airtight container for 4 or 5 days.