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.

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

Nutrition Information
Amount per serving
Calories60
Total Fat2g
Saturated Fat1g
Cholesterol10mg
Sodium30mg
Total Carbohydrate11g
Dietary Fiber1g
Sugars5g
Protein1g