Last year, I updated my Ginger Cookie recipe with some more seasonal pictures to represent the time of year which these are devoured among my family and friends. Every bite invites the warmth of the season in your mouth.They’ll have sugarplums dancing in your head!
Step 1-Creaming:
Cream together the room temperature butter, coconut oil(solid form) and turbinado sugar which has been infused with the orange zest until well blended and light in color. If you forgot to rub the zest into the sugar first, just add it in as shown below. Even I forget a step when in a hurry. You can vary the intensity of orange flavor by using 1/2-1 teaspoon. In these, I used 1 teaspoon. One of my sons indicated he’d prefer less intensity, but loved the cookie with the orange flavor.
- My preference is to infuse the sugar with the orange zest first by rubbing it into the sugar. (Look closely and you can see the orange zest.) This smells amazing!
Step 2- Add wet ingredients:
Add in the molasses and room temperature egg. Blend long enough for all to be incorporated.
Step 3- Dry Ingredients:
Whisk together the dryย ingredients.
Step 4-Incorporate Dry Ingredients:
Add in the dry ingredients and mix until well incorporated, scraping down the sides as needed.
Step 5- Chill the Dough:
Place cookie dough in a sealed plastic container and refrigerate for at least and hour. A firmer cookie dough will be easier to scoop and roll.
Step 6- Scoop it!
Using a medium-sized cookie scoop, place dough about 2″ apart on a parchment-lined baking pan. Dip the tops in the cinnamon sugar before placing them in the oven.
Here’s my little cookie inspector. This is her first year being my cookie baking assistant. She was really into it!
These two didn’t want to be left out.
Step 7-Bake:
Bake in a 350 degree oven for 12-14 minutes.
Step 8: Ate? LOL
GiGi's Best Ginger Cookies
Ingredients
Creamed Mixture:
- 1/3 c butter, room temperature
- 1/3 c coconut oil (solid form)- unrefined
- 1-1/4 c Turbinado sugar- (Sugar in the Raw)
- 1/4 c molasses
- 1 large egg, room temperature
- 1 t orange zest* optional
Dry Ingredients:
- 2 c all-purpose flour, spooned and leveled
- 1-1/2 t baking soda
- 1 t Kosher salt
- 1 t cloves
- 1 t ginger
- 1/4 t freshly ground black pepper* optional
Roll-In Mixture
- 2 T Turbinado Sugar(Sugar in the Raw)
- 1/2 t cinnamon
Instructions
Creamed Ingredents:
- Cream together room temperature butter and coconut oil(solid form) with the sugar. until well blended.
- Add in molasses, 1 room temperature egg and orange zest just until incorporated.
Dry Ingredients:
- In a separate bowl, whisk together the dry ingredients
- Gradually combine into creamed mixture.
- Chill dough for about an hour.
- Using a cookie scoop, drop them about 2" apart onto a rimmed cookie sheet pan. Then dip tops into cinnamon sugar mixture (below).
Roll-Ins:
- Combine sugar with cinnamon. Once scooped, gently dip the tops of the cookie dough into the sugar and place back onto cookie pan
Bake:
- 375ยฐF for 10 minutes or 350โ convection for 10-12 minutes
