Ginger cookies are usually associated with the holidays, but this is not that kind of ginger cookie. This is actually an orange sugar cookie with just a hint of ginger spice and studded with tiny chunks of Australian crystallized ginger. I was inspired to combine the two flavors after sipping the orange ginger cooler from Park Chow, a cheap eats favorite in the Inner Sunset. These simple, refreshing cookies are sugary and slightly crisp on the outside with a chewier center.
Orange Ginger Cookies
(makes 3 dozen)
4 oz (1 stick) unsalted butter, at room temp.
3/4 cup granulated sugar
1 tbsp finely grated orange zest
1 large egg, at room temp.
1 ½ cups all purpose flour
1/2 tsp baking soda
1 tsp ground ginger
1/4 tsp salt
1/4 cup finely chopped crystallized ginger
additional granulated sugar for rolling
Preheat oven to 350F.
Sift together flour, baking soda, ground ginger, and salt. Set aside dry ingredients.
In the bowl of a standing mixer, cream the butter and sugar at medium speed until light and fluffy. Add the orange zest and beat for 30 seconds. Scrape down the sides of the bowl. Add the egg and beat for another 30 seconds. Scrape down the sides of bowl.
On low speed, add the dry ingredients and mix until just incorporated. Mix in the crystallized ginger.
Form 1 inch balls and roll in granulated sugar. Place on parchment lined cookie sheets. Bake for 10-13 minutes or until golden around the edges.
lime & ginger are yummy too