Gingersnap Cookies with Orange Zest Recipe
So, this Christmas I decided to mix things up just a little. Our family’s staple Christmas cookie, not counting the Peanut Butter Balls, is the gingersnap. You can capture the entire spirit of Christmas and the season in one cookie! I wanted to capture it perfectly, so I tweaked the family recipe even more than usual (I always add in ground peppercorns, which no one else in the family does). And, so came a twist on an old favorite, the Gingersnap Cookies with Orange Zest Recipe.
- 1 and ½ Sticks Butter
- 1 Cup Sugar
- 1 Egg
- ¼ Cup Molasses (if you don’t want the full flavor they make mild versions!)
- 2 and ½ Cups Flour
- 1 Tablespoon Ginger
- ⅓ Teaspoon Allspice
- ⅓ Teaspoon Ground Clove
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
- ½ Teaspoon Crushed Peppercorns (I usually use a variety of colored peppercorns)
- Zest from 1 Orange (or 2 Clementines)
- Cream sugar and butter
- Add the egg and molasses
- Wash and zest orange into mixture
- Mix together dry ingredients in separate bowl
- Add dry ingredients to mixture and mix well
- Refrigerate for 1 hour
- Heat the oven to 325 degrees
- Roll into balls and roll in sugar (I like rolling them in Sugar in the Raw)
- Bake for 10-12 minutes!
Oh, and if you’re feeling like doing something different than cookies – check out my favorite way to put extra gingersnaps to good use – as a crust for my Key Lime Cheesecake Bars!