Spiced Orange Ginger Cookies
My recipe is a modified version of “Joy of Cooking’s” Gingersnap recipe. I added the whole wheat pastry flour and jacked up the spices and orange flavoring. You can use pure all-purpose flour if you want, but definitely only use fresh juice and zest. It really makes a huge difference.
Ingredients
- 1 C gold-n-white or all purpose flour
- ¾ C whole wheat pastry flour
- ¾ t baking powder
- ¼ t baking soda
- 2½ t ground ginger
- 1 t ground cinnamon
- ½ t ground nutmeg
- ¼ t ground cloves
- ¼ t ground cardamom
- dash of salt
- a few grinds of black pepper
- 6 T butter
- ¾ C organic fair trade sugar
- 1 egg
- ¼ scant C blackstrap molasses
- 1 orange, juice and zest
Instructions
- Preheat oven to 350°F.
- In a small bowl, whisk together flours, baking soda and powder, spices, and salt and pepper.
- In a medium sized bowl, cream together butter and sugar until fluffy.
- Add egg, molasses, and orange juice and zest and mix until well combined. Slowly add flour mixture. The dough should be the consistency of thick buttercream frosting.
- Form dough into balls about 1 inch across and bake on a greased, lined, or nonstick cookie sheet for 10 to 12 minutes.