Ingredients
Scale
- 170 g (6 oz or 1 1/2 sticks) butter, at room temperature
- 150 g (6 oz or 3/4 c) granulated sugar
- 50 g (2 oz or 1/4 c) brown sugar
- 1 egg
- 80 g (2 oz or 1/4 c) molasses
- 4 tsp grated orange zest (rind from one large orange)
- 12 g (15 ml or 1 tbsp) grated gingerroot
- 240 g (16 oz or 2 c) all purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1/4 tsp salt
- 55 g (2 oz or 1/4 c) crystallized ginger, roughly chopped
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a stand mixer, cream together butter, granulated sugar, and brown sugar until light and fluffy. Add the egg, mixing well; then incorporate molasses, orange zest, and grated gingerroot.
- In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and cloves. Gradually mix this dry blend into the wet ingredients until combined.
- Chill the dough for 30 minutes. Once chilled, shape into 1-inch balls and place crystallized ginger in each ball’s center before placing them on baking sheets.
- Bake for 12-15 minutes until edges are firm but centers remain soft. Cool completely on racks.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 9g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg