Whew! Holidays are over and my house can get back to normal (although I confess to loving Christmas and decorations). And I love baking. After everything has quieted down I always make one last cookie. This orange ginger cookie is a light way to close out the holidays. And the aroma of this cookie—while making, baking, and eating—is the scent of the winter season.
Orange Ginger Cookies with White Chocolate Drizzle
- ¾ cup butter-flavored Crisco (don’t swap this out with butter as it won’t work as well)
- 1 cup sugar (+ more for rolling)
- 1 large egg
- ¼ cup molasses
- 2 cups flour
- 2 teaspoon baking soda
- 1 teaspoon fresh ginger, grated (or the same amount of powdered ginger)
- ½ teaspoon ground cloves
- ½ teaspoon salt
- Zest of 2 oranges (about 2 tablespoons)
- Preheat oven to 350 degrees. Spray a cookie sheet with non-stick spray or use parchment paper or a baking silicon mat.
- With electric mixer, combine shortening and sugar and cream until light and fluffy (about 2 minutes).
- Add egg and molasses and beat until completely incorporated.
- Add to this mixture the dry ingredients: flour, baking soda, cinnamon, ginger, cloves, and salt. Stir until completely combined.
- Roll the dough into 1 inch balls and roll in sugar (optional). Place on cookie sheet.
- Bake for 8-10 minutes, or until cookies seem to be set around the edges and crack on top (don’t over bake).
- Remove from cookie sheet and cool.
Note: I have served the cookies without the white chocolate drizzle and they’re always popular, but I think the drizzle adds depth.
White Chocolate Drizzle
- 12 ounces white chocolate
- 1 tablespoon orange zest (about 1 orange)
- Chop the chocolate into small chunks and put in a glass bowl small enough to fit inside a saucepan.
- Heat a small amount of water in the saucepan until boiling.
- Take saucepan off heat and put glass bowl in the water, making sure the water does not go over the edge of the bowl.
- Let sit for about 4 minutes and then stir until all the chocolate is melted.
- Add orange zest and dip half the cookie in the chocolate, or drizzle over the cookies. (If your chocolate does not thin out enough to drizzle, add a little evaporated milk to thin chocolate.)
The orange zest and ginger makes this cookie a winner.
Tip for making a white chocolate glaze:
Not all white chocolate is created equal! Only use white chocolate that contains cocoa butter (a Ghirardelli bar, for example). Your chocolate should also contain sugar, milk, and vanilla. There should be nothing artificial in the white chocolate. If your white chocolate seizes (typically from touching the water or being exposed to steam), add a small amount of butter to try to bring it back.
I hope you enjoy these cookies. I’ve made them so many times that my printed recipe is stained and ripped and there is no name I can credit.