We have my friend Leanne of the Apple Bundt Cake to thank for this recipe. It’s adapted from Laurel Kreuger’s recipe that won first prize in a baking contest held by Canadian Living Magazine in 1991.
For ginger lovers everywhere! I took them to a cookie exchange on the weekend, and they were a big hit.
Gather the ingredients
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- Add the butter and sugars to a mixing bowl
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- Cream the butter and sugars
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- Beat in the egg
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- Add the orange zest, molasses and fresh ginger
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- Beat again until well combined
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- Beat in the dry ingredients in two portions
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- Shape the 1″ balls with a piece of crystallized ginger in the centre
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- Bake until the edges are crispy
Prep Time:
Yield:
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PinDescription
A luscious combination of crunchy edges and a moist, chewy centre, this delectable cookie melds the spices of ginger and cinnamon with orange zest.
Scale
Ingredients
- 170 g (6 oz or 1 1/2 sticks) butter, at room temperature
- 150 g (6 oz or 3/4 c) granulated sugar
- 50 g (2 oz or 1/4 c) brown sugar
- 1 egg
- 80 g (2 oz or 1/4 c) molasses
- 4 tsp grated orange zest (rind from one large orange)
- 12 g (15 ml or 1 tbsp) grated gingerroot
- 240 g (16 oz or 2 c) all purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1/4 tsp salt
- 55 g (2 oz or 1/4 c) crystallized ginger, roughly chopped
Instructions
- In the bowl of a stand mixer with the paddle attachment, beat the butter with the sugars until light and fluffy. Beat in the egg. Add the molasses, orange zest and gingerroot and mix until combined.
- In a separate bowl, combine the flour, baking soda, salt and spices. Add to the butter mixture in two potions, beating well and scraping down the bowl and paddle after each addition.
- Cover the dough and chill for 30 minutes or until firm.
- Shape into 1″ balls with a small piece of candied ginger in the centre of each ball, placing them 2″ apart on baking sheets.
- Bake for 12-15 minutes, or until edges are firm. Remove to cooling racks.
I’m sharing this post with Between Naps on the Porch.
Sounds good as it has all the ingredients in it that I like.. will try if I have time!
The only fussy part is putting the crystallized ginger in the centre of the balls. I made the cookies a bit too big the first time – they spread out more than I anticipated. But they’re really good. The orange zest adds another layer of flavour. Enjoy your week, Maura!
I’m gonna try these!
Enjoy!
Perfect for an evening of baking. The longer the oven is warming the house the better also. Brrrrr cold outside. Many pipes surely have frozen. So far, we’re ok. Baking oatmeal coconut cookies. Will make these next!! Looking forward to plenty of tea time cookies.
★★★★★
I hope you came through the cold snap ok! What a mess in Texas – yikes!!
What luck!! Ginger lemongrass silk tea bags in Tea Forte box I got over the holidays will be yummy with these cookies
Sounds yummy! Great combination.