Orange-Ginger Cookies
These flavorful cookies, using two kinds of ginger, are tender and chewy.
Makes: 36Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy
Makes: 36
Ingredients
- 5 Tbsp. butter, softened
- 2 Tbsp. honey
- 2 Tbsp. light molasses
- ⅓ cup brown sugar
- 1 large egg
- 2 Tbsp. orange juice
- 1 tsp. grated orange zest
- 1 tsp. vanilla
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- ½ tsp. baking soda
- ⅛ tsp. salt
- 1 tsp. ground ginger
- ½ tsp. ground cinnamon
- ⅛ tsp. ground cardamom
- ¼ cup minced candied ginger
Directions
- In large bowl, combine butter, honey, molasses, and brown sugar; beat until smooth. Add egg, orange juice, orange zest, and vanilla; beat until smooth.
- Stir in all-purpose flour, whole wheat flour, baking soda, salt, ground ginger, cinnamon, and cardamom until blended. Work in the candied ginger. Cover and chill for 2–3 hours.
- Preheat oven to 350°F. Roll dough into ¾-inch balls and roll in sugar. Place on baking sheets. Bake for 9–13 minutes or until gingersnaps are just set. Cool on baking sheets for 4 minutes, then remove to wire racks to cool completely.
Amount per serving | |
---|---|
Calories | 60 |
Total Fat | 2g |
Saturated Fat | 1g |
Cholesterol | 10mg |
Sodium | 30mg |
Total Carbohydrate | 11g |
Dietary Fiber | 1g |
Sugars | 5g |
Protein | 1g |
Recipe Information
Makes: 36
Ingredients
- 5 Tbsp. butter, softened
- 2 Tbsp. honey
- 2 Tbsp. light molasses
- ⅓ cup brown sugar
- 1 large egg
- 2 Tbsp. orange juice
- 1 tsp. grated orange zest
- 1 tsp. vanilla
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- ½ tsp. baking soda
- ⅛ tsp. salt
- 1 tsp. ground ginger
- ½ tsp. ground cinnamon
- ⅛ tsp. ground cardamom
- ¼ cup minced candied ginger
Directions
- In large bowl, combine butter, honey, molasses, and brown sugar; beat until smooth. Add egg, orange juice, orange zest, and vanilla; beat until smooth.
- Stir in all-purpose flour, whole wheat flour, baking soda, salt, ground ginger, cinnamon, and cardamom until blended. Work in the candied ginger. Cover and chill for 2–3 hours.
- Preheat oven to 350°F. Roll dough into ¾-inch balls and roll in sugar. Place on baking sheets. Bake for 9–13 minutes or until gingersnaps are just set. Cool on baking sheets for 4 minutes, then remove to wire racks to cool completely.
Nutrition Information
Amount per serving | |
---|---|
Calories | 60 |
Total Fat | 2g |
Saturated Fat | 1g |
Cholesterol | 10mg |
Sodium | 30mg |
Total Carbohydrate | 11g |
Dietary Fiber | 1g |
Sugars | 5g |
Protein | 1g |