These ginger cookies use fresh, ground and crystallized ginger along with lots of spices to create a very flavorful cookie. The grated orange zest adds just the right amount of citrus bitterness to the recipe.
Crystallized Ginger in this recipe adds another depth of flavor and texture to one of my favorite cookies. On its own, crystallized ginger has a bold, spicy flavor with a hint of sweetness and can also be eaten as a snack.
Two tools that universally make baking cookies so much easier are:
- Cookie Scoops– I use a #40 scoop for most of my cookies
- Silicone Baking Mat – this nonstick mat is a must have in any kitchen
The three forms of ginger in this recipe (fresh, dried/ground, and crystallized) each add to the depth of ginger flavor in this cookie recipe. The video below on Fresh Ginger covers some of my tips for handling fresh ginger from peeling to grating, and the microplane is a great tool for getting a uniform, fine grating of the fresh rhizome.
Ginger CookiesCourse: CookiesDifficulty: Easy
1/2 cup unsalted butter, softened
1/2 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup dark brown sugar
1 large egg
1/2 cup molasses
2 Tablespoons finely grated peeled fresh ginger
2 teaspoons freshly grated orange zest
2 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
1/4 cup crystallized ginger, 1/8” pieces
additional granulated sugar for coating
- Preheat the oven to 350-degrees F.
- In mixer, beat together the butter, shortening and sugars. Add the egg and molasses and mix well. Add the fresh grated ginger and orange zest and mix to combine. In another bowl, combine the flour, baking soda, ground ginger, cinnamon, cloves and salt. Add dry ingredients to mixer. Mix until combined. Add the crystallized ginger and combine.
- Roll the dough into walnut-sized balls (we use a #40 ice cream scoop to portion cookies) and roll the balls in granulated sugar—bake as balls (do not press down). Place about 2-inches apart on a baking sheet lined with a silicone (nonstick) baking mat or on a lightly greased baking sheet.
- Bake for 20–22 minutes, until golden and the tops start to crack. Transfer the cookies to cooling racks to cool.