Ginger chocolate orange cookies! I am very excited to share this recipe with you because I fell in love with it after I tried it! It has the perfect balance of candied ginger, chocolate, and orange flavor; it’s a bit chewy and soft, but with a crunchy exterior. It reminds me of Christmas and celebration. I can’t wait for you to try them! They will be your new favorite cookies to make.
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Whether it’s a holiday or not, these delicious cookies are perfect for any occasion. Candied ginger is available year-round, which is excellent! Oranges are easy to find too, and chocolate is everywhere. So, there is no excuse not to make them.
What is candied ginger?
Candied ginger is made by cooking fresh ginger in a sugar syrup until it becomes softer and sweeter. They can be dipped in sugar after cooking to add extra sweetness and a crunchy coating. Candied ginger retains the gingery taste, but the added sweetness makes it more palatable and can be added to many baking and dessert recipes. It’s delicious on its own, as a healthier version of candy, but with a spicy kick.
I just can’t get enough of these ginger chocolate orange cookies. Maybe it’s because it’s cold outside and ginger goes well with the weather, or maybe I just like the flavor combination. Whatever it is, I would eat them any time of the year. They are simple to make and perfect for a gift. And who wouldn’t like a cookie as a gift?
Let’s make these ginger chocolate orange cookies, shall we?
Note: For exact measurements see the recipe card below.
As always, we start with the ingredients. The main components of the cookie dough are simple: flour, butter, sugar, and egg.
I am using a combination of white sugar and Muscovado (dark brown sugar). Muscovado sugar adds extra flavor and chewiness to the cookies. Then we need a little bit of baking soda, baking powder, salt, yummy vanilla, and the ingredients that will make these ordinary cookies extraordinary. I am talking about ginger, chocolate, and orange zest.
First, we’ll combine soft butter with both types of sugar and beat them till light and somewhat fluffy for about 1-2 minutes. Then we can add the egg and orange zest. Beat again till incorporated. Next, add the flour, a little at a time, along with the salt, baking soda, and baking powder, which I usually mix into the flour beforehand.
Once the flour is mixed in, we can add the candied ginger and chopped chocolate. Mix them in at low to medium speed, just enough to spread them evenly into the dough. You can also fold them in by hand with a spatula or a spoon. Then I cover the dough with plastic wrap and transfer it to the fridge for at least 30 minutes, or you can leave it overnight.
If you are in a hurry, then you can skip this step and go straight to shaping the cookies. (It might be a bit more sticky if not chilled, but use a wet hand, this should prevent the dough from sticking to it. They might also spread out a bit more if not chilled.)
When ready to bake, take the dough out of the fridge and shape the cookies. Mine are about the size of a golf ball. Place them on a baking tray lined with parchment paper while leaving space between each ball, about 2 inches (5 cm) apart. They will spread while baking, and you might end up with one giant cookie if you don’t leave enough space between them. Don’t try to fit them all in one tray; give them some space. I bake mine in two turns, which is not long since they only need about 10-12 minutes to bake at 350 Ā°F (180 Ā°C).
When they are ready, take them out of the oven and let them cool a bit before transferring them to a cooling rack. I can hardly wait and usually try the first cookie as soon as I can hold it in my hands. š
Once you make them and see how easy it is, and how good they are, you will make them often, I’m sure. Oh, and do you know what else is good about them? You can freeze them, either pre-baking or after. Isn’t that a great option!? You can have the perfect cookie at the perfect time.
For more cookie recipes I recommend some of these:
COCONUT ALMOND AND DULCE DE LECHE COOKIES – These little cuties are delish! If you like Dulce de leche, then you need to try them. Crunchy, chewy, caramel-y bites of joy.
RUGELACH COOKIES – Hello addiction! Yes, that’s right; you can’t have just one. But seriously, make these Rugelach cookies. They are incredible!
Let’s connect!
I hope you try this recipe and let me know how you like it. Leave a comment below with questions or just to say hi. I would love to hear from you. You can also follow me on Instagram, Facebook, or Pinterest for more delicious recipes.
Happy baking!
Amazing Ginger Chocolate Orange Cookies
Equipment
- Baking tray
Ingredients
- 100 g Butter, soft
- 100 g Granulated Sugar
- 50 g Muscovado or Dark Brown Sugar
- 1 Egg
- zest of one orange
- 2 t Vanilla extract
- 195 g AP Flour
- 1/4 t Salt
- 1/2 t Baking Soda
- 1/2 t Baking Powder
- 80 g Candied Ginger
- 80 g Dark chocolate chopped
Instructions
- In the bowl of a stand mixer or regular bowl add butter and both types of sugar. Beat using the paddle attachment or use a hand mixer. Beat till light and creamy, about 1-2 minutes.
- Add egg, orange zest, and vanilla. Beat again till incorporated.
- Combine flour, salt, baking soda, and baking powder. Then gradually add it to the butter mixture. Beat on medium speed, till mixed in. You'll need to stop and scrape the sides. Or just use a spatula to mix it in.
- Then add the candied ginger and chopped chocolate. Fold it in by hand using a spatula or the stand mixer at low speed.
- Cover with plastic wrap and refrigerate for at least 30 minutes, or overnight.
- When ready to bake, preheat the oven to 350F(180C).
- Scoop out the cookie dough and shape it into the size of a golf ball. Place each cookie on a baking tray lined with parchment paper, leaving at least 2 inches(5cm) space between each. Don't try to fit them all in one tray if you can't. I bake mine in two turns, which is not bad since the baking time is very short, about 10-12 minutes.
- They are ready when starting to turn golden brown. Don't leave them longer. They will continue to cook as you pull them out. Transfer to a cooling rack and let them cool off a bit before enjoying.
Firstly WOW! These look so yummy! So yummy that I’ve gone ahead and made my own Candied Ginger for the first time especially for this!
I’m wanting to try this GORGEOUS looking recipe but using spelt flour instead.
Do you think that it would be do-able?
Or should I take any precautions etc?
I haven’t tried them with spelt flour. They might end up a bit dry, but you never know till you try. Let me know if you do:)