Orange Ginger Cookies Recipe

Learn how to make the best homemade Orange Ginger Cookies with this easy baking recipe. These cookies perfectly balance zesty orange with warming ginger for an irresistible flavor combination. The secret to their perfect texture? Chilling the dough before baking to ensure they spread just right.

Difficulty:

Beginner

Prep Time:

15 mins

Cook Time:

12 mins

Serves:

24 cookies

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">2 tsp ground ginger</li><li class="ingredients-single-item">½ tsp ground cinnamon</li><li class="ingredients-single-item">¼ tsp ground cloves</li><li class="ingredients-single-item">170g unsalted butter, softened</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">100g light brown sugar, packed</li><li class="ingredients-single-item">1 large egg, room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Zest of 2 medium oranges (about 2 tbsp)</li><li class="ingredients-single-item">2 tbsp fresh orange juice</li><li class="ingredients-single-item">40g crystallized ginger, finely chopped (optional)</li><li class="ingredients-single-item">Extra granulated sugar for rolling (about 50g)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Electric mixer (stand or handheld)</li><li class="equipment-single-item">Microplane or zester</li><li class="equipment-single-item">Cookie scoop (medium, about 1½ tablespoon capacity)</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper or silicone baking mats</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a medium bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, and cloves until well combined. This even distribution of spices ensures every bite has the perfect balance of flavors. Set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed for about 3-4 minutes until light and fluffy. This extended creaming creates air pockets that help the cookies achieve the perfect texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the egg, vanilla extract, orange zest, and orange juice to the butter-sugar mixture. Beat on medium speed until fully incorporated and the mixture looks smooth and slightly fluffier, about 1-2 minutes. The citrus oils from the zest will release during mixing, intensifying the orange flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix – stop when you no longer see flour streaks (overmixing develops gluten, resulting in tough cookies).</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>If using crystallized ginger, gently fold it into the dough using a spatula until evenly distributed. The crystallized ginger adds delightful chewy pockets of intense flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Cover the dough and refrigerate for at least 1 hour (or up to 24 hours). This chilling step is crucial – it solidifies the butter, preventing excessive spreading during baking and intensifying the flavors as they meld.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>When ready to bake, preheat your oven to 180°C and line baking sheets with parchment paper or silicone baking mats. Place about 50g of granulated sugar in a small bowl for rolling.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove dough from refrigerator and use a cookie scoop to portion out approximately 1½ tablespoons of dough per cookie. Roll each portion into a ball between your palms, then roll in the granulated sugar to coat completely. The sugar coating will create a beautiful crackled appearance as the cookies bake.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place the sugar-coated dough balls on the prepared baking sheets, leaving about 5cm between each cookie to allow for spreading. Slightly flatten each ball with your palm to encourage even baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake for 10-12 minutes, until the edges are set but the centers still look slightly soft. You'll know they're done when the tops have crackled and the edges are just beginning to turn golden brown. Don't overbake! They'll continue firming up as they cool.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow cookies to cool on the baking sheets for 5 minutes – they're quite fragile when hot. Then transfer to a wire rack to cool completely. As they cool, they'll develop the perfect chewy texture with slightly crisp edges.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Store in an airtight container at room temperature for up to 5 days. To maintain freshness, you can add a slice of bread to the container – the cookies will absorb moisture from the bread, keeping them soft and chewy.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Orange Ginger Cookies?

Orange Ginger Cookies combine all-purpose flour, baking soda, spices (ginger, cinnamon, cloves), butter, granulated and brown sugars, egg, vanilla, fresh orange zest and juice, plus optional crystallized ginger, finished with a sugar coating for that perfect crackled top.

How to cook Orange Ginger Cookies at home?

Learn how to cook Orange Ginger Cookies by creaming butter and sugars, adding egg, vanilla, and orange components, then mixing with dry ingredients and chilled crystallized ginger. Chill the dough thoroughly, roll into sugar-coated balls, and bake at 180°C until edges are golden but centres remain soft. The key is not overbaking to maintain that perfect chewy texture!

What makes these cookies crackle on top during baking?

The distinctive crackle pattern forms when the sugar coating crystallises as the cookies spread during baking. As the outside sets quickly while the inside continues to expand, the surface cracks beautifully. Chilling the dough and rolling in granulated sugar before baking enhances this appealing textural characteristic.

Can I make these spiced cookies ahead of time for the holidays?

Absolutely! The dough can be refrigerated for up to 3 days or frozen for 3 months. For ultimate convenience, you can freeze pre-portioned dough balls (before sugar-coating) and bake straight from frozen, adding 1-2 minutes to the baking time. The finished cookies also freeze beautifully for up to 2 months.

How do I get the perfect balance of orange and ginger flavours?

For the ideal flavour balance, use fresh orange zest (not just juice) as it contains essential oils that provide intense citrus notes. Pair this with both ground ginger for consistent spice and crystallized ginger for bursts of sweetened heat. For stronger orange flavour, add a touch of orange extract alongside the vanilla.

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