These Chewy Ginger Orange Cookies are a classic soft and chewy ginger cookie with a hint of orange zest. These flavorful cookies stay soft for up to a week!
Thankfully, I’m also starting to do some prep for January…which means some healthier recipes that will hopefully help balance out all the cookies and homemade marshmallows I’ve been eating. But for now…we’re still on delicious, sweet, and totally giftable chewy ginger orange cookies! I have so many recipes I want to share this time of year – it’s like the baking Superbowl :)
I don’t use ginger nearly enough, but I’m finally starting to figure out how to use the bold, spicy flavor in baked goods in a way that isn’t overpowering. When used correctly and in the right proportions, ginger adds such an amazing flavor to baked goods. These cookies use ginger in two ways: powdered ginger and chopped up crystallized ginger. The crystallized ginger adds an extra layer of ginger flavor and the little bits add some chew to the cookies.
These cookies also stay good for a ridiculously long time. In fact, it seemed like they got even softer the longer they sat in an airtight container – after a week, they were still great. <— that makes them absolutely perfect if you’re planning on sending out cookie packages to any lucky loved ones this holiday season. A bunch of these cookies in a box, sealed with a bow will gives anyone a big smile.
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Remember to #bakerita if you try the recipe!
Chewy Ginger Orange Cookies- ¾ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- ¼ cup molasses
- 1 teaspoon orange zest
- 2¼ cups all-purpose flour
- 2 teaspoons ground ginger
- ¾ teaspoon ground cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon finely chopped crystallized ginger
- Additional sugar, to roll dough in
- Preheat oven to 350°F.
- In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the egg, then stir in the vanilla extract, molasses, and orange zest. In a separate bowl, whisk together the flour, ginger, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the molasses mixture, stir together until completely combined, take care not to overmix. Place dough in the refrigerator for 30 minutes before forming balls to make it easier to work with.
- Roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an parchment-lined cookie sheet, and flatten slightly.
- Bake for 8 to 10 minutes in the preheated oven. Cool completely. Store in an airtight container.
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