I am so excited to introduce you to one amazing blogging friend today. Her name is Jaclyn and she has a phenomenal blog over at Cooking Classy. Her beautiful blog is full of mouth-watering recipes that will surely keep you coming back for more.
I wish I could have brought her and these tasty Ginger Cookies along with me on my family vacation to Disneyland… but she refused to squeeze into my suitcase. Either way, I know you’ll love her and her tasty recipes as much as I do… take it away Jaclyn!!
What are the first few flavors that come to mind when you think of the Christmas season? For me I think of cinnamon, peppermint and ginger. Out of the three, ginger seems to be the straggler that doesn’t get quite the same praise and attention. But why not? After trying these cookies, you may likely be saying the same thing.
Simply said, these ginger cookies are amazing! They are big, thick and chewy, with a soft center and lightly crisp exterior. The way a ginger cookie should be. Moist and chewy, not cardboard hard and dry. The spices and orange zest blend deliciously together and highlight the rich flavor of the molasses. The orange zest isn’t noticeable it just amps up the flavor a bit. If you want a more pronounced orange flavor, simply increase the amount of orange zest.
These cookies are perfect for dipping in milk. Yes, I even loved them dunked in a tall glass of ice cold milk and I’m not much of a cookie in milk dipper. There was something so enticingly delicious about it. I wanted to sit there on my couch all night and dip cookie after cookie until I ran out of both milk and cookies. It really was hard finding some self control with these divinely scrumptious ginger cookies. Best of luck to you with that matter too =). Enjoy and Happy Holidays!
- In a mixing bowl, whisk together flour, baking soda, ginger, cinnamon, nutmeg and salt, set aside.
- In the bowl of an electric stand mixer fitted with a paddle attachment, whip together butter, light-brown sugar and orange zest on medium-high speed until mixture is pale and fluffy about 3-4 minutes. Add in egg and mix until well blended. Mix in molasses and vanilla extract. With mixer set on low speed, slowly add in dry ingredients and mix just until combine. Cover bowl with plastic wrap and refrigerate dough for 30 minutes.
- Pour turbinado sugar into a small bowl. Scoop dough out 2 Tbsp at a time and roll into balls then roll top half of each ball into turbinado sugar. Place dough balls with sugar coated side upright onto plates, cover with plastic wrap and refrigerate 30 - 40 minutes. Preheat oven to 350 degrees during the last 10 minutes of chilling.
- Transfer dough balls to Silpat or parchment lined cookie sheets, with sugar coated side upright and spacing them 2 inches apart. Flatten tops of cookies. Bake in preheated oven 11 - 13 minutes. Allow to cool on cookie sheet for 2 minutes before transferring to a wire rack to cool completely. Store cookies in an airtight container.
Recipe Source: Cooking Classy