Holiday Cookie Recipes From 10 Arts, Le Bec-Fin, Parc and More
Orange-Ginger Cookies
“We wanted the flavors and the spirit of the holidays—and oranges are very holiday to me. The ginger is nice and spicy, but not so spicy that it won’t appeal to kids. And it’s a pretty cookie, especially with the raw sugar on it.”
by Elizabeth Halen, owner of The Flying Monkey Bakery
About 2 dozen cookies
Ingredients:
1 stick unsalted room-temperature butter (115g)
1 1/4 c. brown sugar (325g)
1 egg
2 tsp. vanilla extract
Zest of 1 orange
Juice of 1 orange
3/4 c. all-purpose flour (135g)
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. baking soda
1/2 tsp. kosher salt
1/4 c. crystallized ginger, diced small (60g)
1 c. rolled oats (110)
1 c. graham-cracker crumbs (160g)
Raw sugar, for rolling
1. Preheat oven to 350º. In the bowl of an electric mixer, cream together the butter and brown sugar.
2. Add egg, vanilla extract, zest and juice of an orange, scrape down the sides of the bowl, and mix until combined.
3. In a small bowl, whisk together the flour, cinnamon, ground ginger, baking soda and salt.
4. Add flour mixture to the creamed mixture and mix on medium until thoroughly combined.
5. Finally, add the diced crystallized ginger, oats and graham cracker crumbs and mix to combine. Dough will be thick.
6. Roll 2 tablespoons of dough into a ball and roll in raw sugar before placing on a parchment-lined baking sheet.
7. Bake for 10 to 12 minutes, rotating baking sheet halfway through. The edges of the cookie should be a light golden brown. Let cookies stand for 2 minutes before moving to a wire rack to cool completely.
