Orange Ginger Cookies with Crystallized Ginger
Bright, buttery slice-and-bake cookies with fresh orange zest, crystallized ginger, and sparkly sugared edges.
Ingredients
Ingredients
- 1 portion 370 g basic sugar cookie dough
- 3 oz 85 g crystallized ginger, finely diced
- Zest of 1 orange
- 3 tbsp white coarse sanding sugar
Instructions
- Break the chilled cookie dough into pieces and place them in a mixing bowl; let sit a few minutes to soften slightly.
- Add the finely diced crystallized ginger and orange zest to the dough.
- Gently fold and press the mix-ins into the dough with clean hands or a sturdy spatula until evenly distributed without overworking the dough.
- Shape the dough into a smooth, compact log about 7 inches long and 2 inches wide, pressing to eliminate any gaps.
- Wrap the log tightly in plastic wrap and refrigerate until very firm, about 3 hours.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Unwrap the chilled dough log and use a sharp knife to slice it into 3/8-inch-thick rounds.
- Pour the coarse sanding sugar into a shallow dish and roll the edges of each cookie slice in the sugar to coat.
- Arrange the sugared slices on the prepared baking sheet, spacing them about 2 inches apart.
- Bake at 350°F until the edges are set and the centers are lightly golden, about 10–12 minutes.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for 3–5 minutes.
- Transfer the cookies to a wire rack and cool completely, then serve or store in an airtight container.
Notes
- For the best slices, make sure the dough log is fully chilled and firm before cutting.
- You can freeze the wrapped dough log for up to 2 months; slice and bake straight from frozen, adding 1–2 minutes to the bake time.
- You can freeze the wrapped dough log for up to 2 months; slice and bake straight from frozen, adding 1–2 minutes to the bake time.