Orange Ginger Cookies with Crystallized Ginger Recipe

Introduction

These Orange Ginger Cookies with Crystallized Ginger offer a delightful blend of zesty citrus and warm spice. Perfectly tender with a subtle crunch from sanding sugar, they make a wonderful treat for any occasion.

Ingredients

• 1 portion (370g) Basic Cookie Dough Recipe
• 3 ounces (85g) crystallized ginger, finely diced
• Zest of 1 orange
• 3 tablespoons white coarse sanding sugar

Instructions

1. Step 1: Break the basic cookie dough into pieces and place them in a mixing bowl. Let the dough sit and soften slightly to make mixing easier.
2. Step 2: Add the finely diced crystallized ginger and orange zest to the dough. Gently work them evenly into the dough without overhandling it.
3. Step 3: Shape the dough into a smooth, even log about 7 inches long and 2 inches wide.
4. Step 4: Wrap the dough log tightly in plastic wrap and chill in the refrigerator until firm, about 3 hours.
5. Step 5: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. Step 6: Unwrap the chilled dough and slice the log into ⅜-inch thick rounds.
7. Step 7: Roll the edges of each slice in the coarse sanding sugar, then place the cookies on the prepared baking sheet.
8. Step 8: Bake the cookies at 350°F for 10 to 12 minutes, until the edges look set and the centers are lightly golden.
9. Step 9: Remove from the oven and let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
10. Step 10: Serve the cookies on a platter or store them properly for later enjoyment.

Tips & Variations

• For extra citrus flavor, add a teaspoon of orange extract along with the zest.
• Substitute crystallized ginger with finely chopped candied lemon peel for a different twist.
• Use colored sanding sugar to make festive cookies for holidays or special occasions.

Storage

Store these cookies in an airtight container in a cool, dry place for up to one week. To keep them fresh longer, refrigerate for up to two weeks or freeze for up to three months. When reheating, let the cookies come to room temperature or warm them briefly in a low oven to refresh their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and chilled for up to 24 hours before slicing and baking. Just keep it tightly wrapped in plastic wrap in the refrigerator.

What if I don’t have sanding sugar?

You can substitute sanding sugar with granulated sugar, but sanding sugar provides a nice sparkle and crunch that regular sugar may not achieve.