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Orange Ginger Cookies Painting
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Orange Ginger Cookies

Ginger and orange-infused brown butter cookies rolled in orange sugar
Course Dessert
Cuisine American
Keyword cookies, ginger, orange
Prep Time 30 minutes
Cook Time 15 minutes
Servings 10
Author theforkedring

Ingredients

  • 1 1/2 sticks unsalted butter
  • 1 tbsp heavy cream
  • 1 1/2 tsp vanilla extract
  • 2 tbsp fresh ginger
  • 1 cup white sugar
  • 1/3 cup brown sugar
  • 5 tbsp orange zest
  • 2 whole eggs
  • 1 1/2 cup AP Flour
  • 1/2 cup bread flour
  • 1/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1 tsp kosher salt
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon

Instructions

  • Melt butter in a saucepan over medium high heat until golden and browned. Remove from heat.
  • Add heavy cream, vanilla extract, and fresh ginger and stir to combine.
  • Measure your brown sugar and 2/3 cup white sugar into a medium bowl and add 3 tbsp orange zest. Massage zest into sugars until fully combined.
  • Once your brown butter mix has come to room temperature, add your sugars and stir to combine.
  • Add your eggs, one at a time, and stir to combine.
  • Measure flour, bread flour, baking powder, baking soda, salt, ground ginger, and ground cinnamon into a large bowl.
  • Add your dry ingredients to the butter/egg mixture and work into a dough with a spatula.
  • Scoop into 10 equal balls using an ice cream scoop or melon baller. Chill in the fridge until slightly firm, about 10 minutes.
  • Measure another 1/2 cup of white sugar into a separate bowl. Add 2 tbsp orange zest and massage into the sugar.
  • Preheat oven to 350°F and line 2 large baking sheets with parchment paper.
  • Roll each cookie dough ball in the orange sugar and place on baking sheets, spaced 2-3 inches apart with 4-5 total on each pan.
  • Bake for 12-17 minutes until the cookies are flat, golden, and the middles are fully cooked.
  • Top with more orange zest and powdered sugar if you like your cookies on the sweet side.

Notes

  • You can use lemon in place of orange if you want!
  • Your cookies should spread and flatten nicely. If they dough is too cold, the inner part of each cookie might take too long to bake. If you want to refrigerate and bake the next day, thaw the dough for 30-60 minutes before baking and bang the pan lightly on your counter halfway through baking to flatten. 
  • If you have extra orange sugar after rolling the dough balls, save and sprinkle over the cookies halfway through baking for an added crunch.